Spicy Prawn Chutney

How to make your very own homemade Spicy Prawn Chutney. A tried and tested and superbly delicious treat for all to enjoy!

What exactly is Chutney?

A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.

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Yield: 4 servings

Spicy Prawn Chutney

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A hearty and most delicious and spicy and delectable prawn dish with tomato, onion, and peppers mixture to drench the prawns.

Prep & Refrigerate Time 35 minutes

Cook Time 30 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 kg prawns, cleaned and washed
• 2 tablespoons lemon juice
• Salt, pepper, and thyme
• ¼ tsp turmeric
• 1 tsp Tikka masala
• 1 chopped garlic
• 1 chopped green chili
• 5 tomatoes, grated
• 1 onion, chopped
• 3 green chilies
• Curry leaves
• Salt
• 1 tsp sugar
• 1 tsp tomato paste
• ¼ tsp turmeric
• 1 tsp masala

Instructions

Prawns

1. Mix the lemon juice salt, pepper, thyme, turmeric, tikka masala garlic, and green chili
2. Refrigerate for 30 minutes
3. Add little butter to a pan
4. Add 1 chopped garlic
5. Once it's heated, add prawns
6. Cook for 1 minute on each side
7. Remove from stove

Chutney

1. Fry onion in little oil
2. Add turmeric and masala
3. Add the rest of the ingredients, tomato, chilies, curry leaves, salt, sugar, tomato paste, and cook until tomatoes are done.
4. Cook until tomatoes are done
5. Add prawns
6. Switch off stove
7. Enjoy

Notes

Prepared, tried, and tested Jennifer Govender Bisnath from The Recipe Hunter: Tried and Tested Recipes from Home Chefs 

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Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 368Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 528mgSodium 2684mgCarbohydrates 20gFiber 3gSugar 9gProtein 60g

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Shrimp and Prawn as food

Shrimp and prawn are types of seafood that are consumed worldwide. Although shrimp and prawns belong to different suborders of Decapoda, they are very similar in appearance and the terms are often used interchangeably in commercial farming and wild fisheries. A distinction is drawn in recent aquaculture literature, which increasingly uses the term “prawn” only for the freshwater forms of palaemonids and “shrimp” for the marine penaeids.

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More Prawn recipes

• Pan-fried Prawns with Lemon, Saffron with Sella Rice
• Chinese Style Sweet and Sour Prawns with Gravy

More Masala dishes

• Masala and Green Chili Spicy Crab
• Masala Pan-Fried Snoek

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