{"id":25111,"date":"2018-09-29T22:37:18","date_gmt":"2018-09-30T02:37:18","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=25111"},"modified":"2024-07-13T12:28:23","modified_gmt":"2024-07-13T16:28:23","slug":"prawns-pickle-chemmeen-achar-kerala-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/prawns-pickle-chemmeen-achar-kerala-recipe\/","title":{"rendered":"Prawns Pickle- Chemmeen Achar, Kerala Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-25112\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2018\/09\/Kerala-style-prawns-pickle-Chemmeen-pickle.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/09\/Kerala-style-prawns-pickle-Chemmeen-pickle.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/09\/Kerala-style-prawns-pickle-Chemmeen-pickle-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Kerala style prawns pickle or Chemmeen Achar&#8230;<\/p>\n<p>Making prawns pickle had been on my &#8216;to cook&#8217; list for so long, finally I struck it off. I literally did a happy dance after making this pickle and a crazy dance after tasting the pickle. It turned out awesome and yes better than the store bought ones. I don&#8217;t think there will be even a single Keralite (who is a non-veg) who can resist this pickle. It&#8217;s a true Kerala delicacy.<\/p>\n<p>In India, we make pickles with different kinds of ingredients; with raw mango, lemon, gooseberry, mixed veggies, grapes, green chilies, fish etc etc. My most favourite pickles are prawns pickle and king fish pickle. Prawns pickle is a Kerala speciality pickle as prawns are abundantly found in Kerala.<\/p>\n<p>My mom used to make prawn and king fish pickle often and they never lasted more than a day- well, pickles are supposed to last for a few weeks. It&#8217;s so addictive that you cannot stop eating it and you feel content after finishing it up. My sis, dad and I used to take turns and cleaned up the jar in just a few hours and the angry look on my mom&#8217;s face- how I miss those days, feeling nostalgic.<\/p>\n<p>This can be served as a side dish along with rice and with literally any of the Indian meals.<\/p>\n<p>If you cannot find fresh prawns, get the frozen ones or even the cooked frozen prawns can be used for making this pickle. Give it a try, I can vouch that this will turn into your favourite recipe and you will make this quite often. Enjoy!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-25113\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2018\/09\/Prawns-pickle.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/09\/Prawns-pickle.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2018\/09\/Prawns-pickle-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>Cooking Video<\/strong><\/p>\n<p><iframe loading=\"lazy\" title=\"Easy Prawns Pickle-Kerala Best Tasting Chemmeen Achar Recipe\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/CQdp3f44Dn8?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2018\/09\/Kerala-style-prawns-pickle-Chemmeen-pickle-475x200.jpg\" \/>\n<div class=\"item ERName\">Prawns Pickle- Kerala Chemmeen Achar<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Side dish<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT15M\">15 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT45M\">45 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Oil- 1\/2 cup (for frying prawns)<\/li>\n<li class=\"ERSeparator\">[b]For marinating prawns[\/b]<\/li>\n<li class=\"ingredient\">Small Prawns- 80 (use fresh or frozen)<\/li>\n<li class=\"ingredient\">Chili powder- 1 tbsp<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Ground pepper- 1 tsp<\/li>\n<li class=\"ingredient\">Salt- 1 1\/2 tsp<\/li>\n<li class=\"ERSeparator\">[b]For making pickle[\/b]<\/li>\n<li class=\"ingredient\">Oil, left after frying prawns- 4 tbsp (Gingelly oil or vegetable oil or coconut oil)<\/li>\n<li class=\"ingredient\">Ginger, minced 2 tbsp<\/li>\n<li class=\"ingredient\">Garlic, minced- 2 tbsp<\/li>\n<li class=\"ingredient\">Green chilies, chopped- 2<\/li>\n<li class=\"ingredient\">Curry leaves- 2 sprigs<\/li>\n<li class=\"ingredient\">Add the marinade\/masala- 1 tbsp<\/li>\n<li class=\"ingredient\">White Vinegar- 1\/2 cup<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Use small prawns, either fresh or frozen ones. If frozen, thaw them well before marinating. You could also use cooked frozen prawns.<\/li>\n<li class=\"instruction\">In a bowl, combine the prawns along with chili powder, turmeric powder, ground pepper and salt.<\/li>\n<li class=\"instruction\">Let marinate for 15 minutes.<\/li>\n<li class=\"instruction\">Place a frying pan over medium heat, add enough oil for frying.<\/li>\n<li class=\"instruction\">Deep fry the prawns in 2 batches. Transfer the fried prawns onto a kitchen paper towel. Keep aside.<\/li>\n<li class=\"instruction\">In the same frying pan, use the leftover oil after frying prawns around 3 to 4 tbsp<\/li>\n<li class=\"instruction\">Add ginger, garlic, green chilies and curry leaves; saute for a few minutes till they turn golden.<\/li>\n<li class=\"instruction\">Add fenugreek seeds, saute for a few seconds. Do not burn the seeds.<\/li>\n<li class=\"instruction\">Add the marinade\/masala left in the bowl, if there is no enough masala: mix 2 tsp chili powder, 1\/8 tsp turmeric powder &amp; 1\/2 tsp salt with little bit water &amp; add this to the oil.<\/li>\n<li class=\"instruction\">Fry the masala for a few seconds.<\/li>\n<li class=\"instruction\">Add the fried prawns, combine well and stir fry for 2 minutes.<\/li>\n<li class=\"instruction\">Add white vinegar, combine well and cook for 2 minutes.<\/li>\n<li class=\"instruction\">Take the pan off the heat, let cool down completely.<\/li>\n<li class=\"instruction\">After it has cooled down, transfer to an air tight container &amp; store in the refrigerator.<\/li>\n<li class=\"instruction\">Allow it to rest for a day, pickle will be set well and tastes better the next day.<\/li>\n<li class=\"instruction\">However, it&#8217;s so hard to wait till the next day, everyone will start to taste this pickle right away. It never lasts more than a day in my house \ud83d\ude00<\/li>\n<li class=\"instruction\">Enjoy with rice or roti.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kerala style prawns pickle or Chemmeen Achar&#8230; Making prawns pickle had been on my &#8216;to cook&#8217; list for so long, finally I struck it off. I literally did a happy dance after making this pickle and a crazy dance after tasting the pickle. It turned out awesome and yes better than the store bought ones. &hellip; <\/p>\n","protected":false},"author":1,"featured_media":25112,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,51,30],"tags":[1160,501,1163,713],"class_list":["post-25111","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kerala-cuisine","category-pickle","category-video","tag-kerala-recipes","tag-pickle-2","tag-prawns","tag-video-2","course-side-dish","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/25111","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=25111"}],"version-history":[{"count":3,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/25111\/revisions"}],"predecessor-version":[{"id":32648,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/25111\/revisions\/32648"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/25112"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=25111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=25111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=25111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}