Jhinga Achaar: The Dangerously Delicious Prawn Pickle

  • Serving: 20
  • Difficulty:


  • Serving
    20 people
  • Preparation
    60 mins
  • Cook time
    20 mins
  • Passive time
    60 mins


  • 1 Kg Zappfresh Prawns Tiger Medium

  • 50 gms Ginger paste

  • 50 gms Garlic paste

  • 10 gms Red Chili powder

  • 3 gms Turmeric

  • 3 Tbs. Salt

  • 800 ml Mustard Oil

  • 5 nos Black Cardamom

  • 10 nos Green Cardamom

  • 2 nos Bay Leaves

  • 5 gms Asafoetida

  • 5 gms Kalonji

  • 5 gms Fenugreek Seeds

  • 200 gms Onions

  • 5 gms Black Cardamom Powder

  • 10 gms Green Cardamom Powder

  • 10 gms Fennel powder

  • 5 gms Cumin Powder

  • 350 ml Malt Vinegar

  • 150 gms Jaggery


Jhinga Achaar or Prawn Pickle is a fantastic spicy condiment popularly made in the coastal areas of Andhra and Goa. Also known as Jhinga Achar or simply shrimp prawn pickle, this delicacy is tempting enough to be consumed as an entree. The prawn pickle is so dangerously delicious that it can be eaten with just plain rice and it will waken all your sleeping taste buds. It will keep for a long time in the refrigerator, so if you can resist eating it all at once, you can enjoy it with meals for days to come, or plan to make ahead of time and have on hand for guests. Prawn pickle tastes best when made with Zappfresh Prawns Tiger Medium.


THE PRAWNS: Unwrap your Zappfresh Prawns Tiger Medium, Clean, devein, wash and pat dry.

THE MARINATION: Mix red chilies, 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.


Heat oil in a kadhai to a smoking point, reduce to medium heat and deep fry the marinated prawns for 2 minutes. Remove prawns and strain the oil. Heat the strained oil in a separate kadhai, add black cardamom, green cardamom, bay leaves, asafoetida, kalonji, and fenugreek seeds, saute over medium heat for 30 seconds, add onions and fry until golden brown. Then add the remaining ginger and garlic pastes, stir for 2 minutes, add the remaining spices, stir for a minute, add the preserve, bring to a boil, then cook over high heat for 2-3 minutes. Now add the fried prawns and cook for 2-3 minutes. Remove and cool.


Transfer the contents of the kadhai, to a sterilized earthenware or glass jar. Secure muslin around the opening of the jar and keep in the sun or a warm place for 2 days. Remove the muslin and cover with a lid. Consume within 60 days.

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