Jhinga Achaar

Name: Jhinga Achaar
Prep time: 1 h
Cook time: 20 min
Total time: 49 h 20 min
Cuisine: Indian
Ingredients: 50 g/3 Tbs Garlic paste; 10 g/2 tsp Red Chilli powder; 1 kg/2¼ lb Prawns (medium size); 50 g/3 Tbs Ginger paste; 800 ml/3⅔ cups Mustard Oil; 5 Black Cardamom; 3 g/½ tsp Turmeric; Salt; 200 g/1¼ cups Onions; 5 g/1¼ tsp Fenugreek seeds; 10 g/2 tsp Green Cardamom powder; 5 g/1 tsp Black Cardamom powder; 2 Bay Leaves; 10 Green Cardamom; 5 g/1¾ tsp Kalonji; 5 g/1 tsp Asafoetida; 5 g/1 tsp Cumin powder; 10 g/2 tsp Fennel powder; 150 g/5 oz Jaggery; 350 ml/1½ cups Malt Vinegar

Preparation info

Difficulty
Easy
Ready in
50 hr

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A prawn pickle that is tempting enough to be consumed as an entree. Resist or the stomach will go for a six. It is only a relish.

Ingredients

1 kg/2¼ lb Prawns (medium size)
50 g/3

Asia
India
Preserve
Pescatarian
Gluten-free

Method

Preparation

THE PRAWNS: Clean, devein, wash and pat dry.

THE MARINATION: Mix red chillies, turmeric and salt with half each of the ginger and garlic pastes, rub the prawns with this marinade. Keep aside for 30 minutes.

THE ONIONS: Peel, wash and grate.

THE PRESERVE: In a stainless steel handi, dissolve jaggery in vinegar.