Shrimp/Chemmeen Pickle

This awesome recipe belongs to my husband's paternal Aunt. After polishing off the last bit from the shrimp pickle bottle that she had sent us with someone returning from India, we had to call her for the recipe. Of course after thanking her properly for this delicious gesture in the early years of our marriage. It meant a lot to us and to our collective tummies. Like my HMom, this Aunt is an accomplished cook. At that time the word 'cooking' had barely taken root in my vocabulary. In contrast, now I can say with great assurance that 1 tbsp of chili powder means exactly that and it will not be 'just fine' to use 1 tbsp of coriander instead just because the measurements are the same:-)

In The Mix

Shrimp - 2lbs (~1kg) de-veined and shelled.
ground black pepper - 1 tsp
salt to taste
oil - enough to submerge one layer of shrimp

to grind
chili powder - 2 tbsp
garlic powder - 1 tbsp
ginger powder - 1/2 tbsp
jeera/cumin powder - 1 tsp
mustard powder - 1/2 tsp
methi/uluva/fenugreek - 1/2 tsp

vinegar - 1/4 cup
mustard - 1/2 tsp
ginger - 1 1/2 " sliced long
chopped onion - 1 cup

vinegar - 1/8 cup or as needed to taste
sugar - 1/2 tsp (optional)

How To Do

Marinate the shrimp with pepper and salt for 2-3 hours. Deep fry in oil and remove. Drain the oil from the pan and set aside that too.


Grind all the 'to grind' ingredients in the blender and soak in 1/4 cup vinegar. Break mustard using some of the oil remaining after frying the shrimp. Saute the long sliced ginger to half fry. Add the chopped onion and fry till light brown. Now add the ground, soaked mix from above and roast well. Add the remaining vinegar and check salt.


Can add sugar at this stage. Remember, this is pickle and so even if it tastes a little vinegary and salty when fresh, that will subside into a yummadoos pickle taste as it sits for a day or two. Add the fried shrimp and mix gently. Do not boil after adding the shrimp. Can add hot water, salt, vinegar or sugar as needed at this stage for a consistency that appeals to you. Add in some or all of the remaining oil if needed. Enjoy with anything carb and hot. This 'pickle' does not last long in our house. Keep that in mind when you make it:-)