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 Achari Jheenga (Pickled Prawns) 
  • 500 grams Prawns
  • 30 ml Mustard oil
  • 2 Green chillies
  • 4 grams Ginger
  • 1 gram Yellow mustard seeds
  • 12-15 Curry leaves
  • 5 Dry red chillies
  • 90 ml Vinegar
  • 10 grams Sugar
  • 2 grams Red chilli powder
  • 3 grams Dried mango powder
  • 1 gram Black salt
  • 5 grams Salt
Shell, devein, wash and pat dry the prawns. Finely chop the green chillies and ginger.

Heat the mustard oil in a kadhai till it reaches smoking point, then add a dash of lemon juice to get rid of the pungent flavour. Add the mustard seeds, once they start crackling add the dried red chillies and curry leaves. When the curry leaves change colour, add the chopped ginger and green chillies and saute for half a minute. Immediately add the prawns and cook over medium heat for 3-4 minutes. Add salt, red chilli powder and black salt, mix well and cook again for two minutes.

Once the prawns have cooked, add the vinegar and sugar and simmer for a while. Add the amchur powder and adjust the seasoning.

Cool and store in the refrigerator.

A piquant chaat that goes very well as a starter with selected drinks, preferably white wine or champagne and mild beer. Can be stored in a jar in the fridge for 3-4 days.

Other Details
Serves: 4 Time: 50 mins.

Rating: Not rated yet.

Category: Appetizer | Submitted by: System


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