Homemade Kerala Style Prawns Pickle, Chemmeen Achar, ചെമ്മീൻ അച്ചാർ, Konju Achar, Kerala Style Shrimp Pickle Buy Online - More than 75% of Prawn's Pieces
Kerala Style Prawns Pickle, ചെമ്മീൻ അച്ചാർ, is a homemade spicy, tangy Kerala variety of pickle made with Prawns/Chemmeen/Konju/Shrimp. This pickle goes well with breakfast, lunch and dinner - be it chapathi, paratha or rice. You get this kind of tasty Chemmeen Achar only in Coastal Kerala.
To prepare this pickle, fresh good quality prawns are procured from fishermen. The prawns are de-shelled, cleaned and washed thoroughly before marinating them to make pickle.
Chemmeen achar is a traditional pickle or condiment from the Indian state of Kerala. It is made using prawns, which are known as chemmeen in the local language.
To make chemmeen achar, the prawns are first cleaned and washed thoroughly. They are then cooked with a blend of spices, including red chili powder, turmeric, fenugreek, mustard seeds, asafoetida, and salt. Tamarind or vinegar may also be added to give the pickle a tangy taste.
Once the prawns are cooked and the spices are well blended, the mixture is left to cool and then stored in an airtight container. The pickle can be consumed immediately, but it is recommended to let it sit for a few days to allow the flavors to develop.
Kerala style prawns pickle is a popular condiment from the Indian state of Kerala, made using prawns and a blend of aromatic spices.
To make Kerala style prawns pickle, first the prawns are cleaned and deveined. Then they are cooked with a mix of spices such as chili powder, turmeric, fenugreek, mustard seeds, and salt until they are well coated with the spices and cooked through.
In a separate pan, mustard seeds are tempered in oil until they splutter. This is then combined with chopped ginger, garlic, and curry leaves and cooked until the mixture is fragrant. To this mixture, tamarind extract or vinegar is added to give the pickle its tangy taste.
Finally, the cooked prawns are added to the spice mixture and cooked until they are well coated with the spice mixture. The prawns can be cooked until they are dry, or a little bit of oil can be added to preserve the pickle for longer periods.
Kerala style prawns pickle is a popular side dish with rice, curries, and bread. It has a spicy, tangy taste and is particularly enjoyed by those who love the taste of prawns. It can be stored in an airtight container in the refrigerator for several weeks
Chemmeen achar is often served as a side dish with rice, curries, or flatbreads like roti or paratha. It has a spicy and tangy taste, and the prawns give it a unique flavor and texture. Chemmeen achar is a popular condiment in Kerala cuisine and is enjoyed by people of all ages.
