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Prawns And Tomato Pickle

  Prawns 500 Gram
  Chopped onion 4
  Tomatoes 2
  Ginger garlic paste 2 Tablespoon
  Kashmiri red chillies 12
  Green chilies 6
  Roasted cumin seeds 3 Tablespoon
  Roasted coriander seeds 3 Tablespoon
  Roasted fenugreek seeds 1 Tablespoon
  Roasted mustard seeds 1 Tablespoon
  Black peppercorns 1 Teaspoon
  Asafoetida 1 Teaspoon
  Turmeric powder 2 Tablespoon
  Amchur 1 Tablespoon
  Curry leaf 2
  Sugarcane vinegar 12 Ounce
  Sesame oil 1⁄2 Liter
  Salt To Taste

1. Wash and drain the prawns twice. Apply coarse salt, turmeric powder and set aside for an hour. Then place in a flat bottomed vessel and cook till soft in one and a half teacups of vinegar. Cook till prawns are tender.
2. Grind the spices finely with the help of half a cup of vinegar.
3. Take a large vessel and add the two cups of oil. When hot, add the curry leaves, the onion and fry till golden brown. Add the amchur powder, ginger-garlic paste and the ground masala, reduce heat and cook for five minutes stirring all the time. Add one cup vinegar plus the finely chopped tomatoes and cook the liquid for five minutes over a low heat. Add the cooked prawns and allow the mixture to simmer for ten to fifteen minutes. Cool and bottle. This pickle can be used immediately and should be refrigerated at all times. Use within ten days.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 298 Calories from Fat 234

% Daily Value*

Total Fat 27 g40.8%

Saturated Fat 3.8 g18.8%

Trans Fat 0 g

Cholesterol 41 mg13.7%

Sodium 168.2 mg7%

Total Carbohydrates 13 g4.2%

Dietary Fiber 2.6 g10.5%

Sugars 6.5 g

Protein 6 g11.2%

Vitamin A 4.7% Vitamin C 34.3%

Calcium 5.4% Iron 16.9%

*Based on a 2000 Calorie diet


Prawns And Tomato Pickle Recipe