Easy Prawn Chutney Recipe

Hello, fellow food lovers!

Today, I’m excited to share with you one of my all-time favorites recipes, Prawn Chutney.

This dish is a delightful combination of succulent prawns, tangy tomatoes, and bold, spicy flavors that will have your taste buds jumping for joy in no time.

Prawn chutney is not only delicious, but it’s also remarkably easy to whip up for a weeknight dinner or an impromptu gathering.

So, if you’re a fan of prawns and love exploring flavorful dishes from around the world, keep reading to discover how to bring this scrumptious treat to life in your kitchen.

5 Reasons You’ll Love This Prawn Chutney Recipe

1. Flavor explosion: The tantalizing mix of spices, tomatoes, chilies, and prawns creates a lively blend of flavors that will have you craving more with every bite.
2. Easy-to-find ingredients: You won’t have to scour specialty markets for exotic ingredients; most items needed for this dish can easily be found at your local supermarket.
3. Quick preparation: With just a bit of chopping and mixing, you’ll have the prawn chutney ready to go in no time. Plus, the marinated prawns only need to be refrigerated for 30 minutes before cooking!
4. Perfect for entertaining: This dish is ideal for dinner parties, barbecues, or potlucks, as it can be quickly prepared, leaving you more time to socialize and enjoy your guests.
5. Versatility: Prawn Chutney can be served as an appetizer, main course, or a spicy side dish, making it a great addition to any meal.

Recommended Equipment

• A sharp knife: A good knife will make it easier to chop the vegetables and ingredients cleanly and efficiently.
• A grater: A grater is needed to grate the tomatoes for the chutney, creating a smoother texture.
• A large, non-stick pan with a lid: This pan will be used to cook the prawns and sauce together, helping to preserve the flavors and avoid the ingredients from sticking to the pan.

Ingredients You’ll Need

• Prawns (1 kg): Opt for freshly cleaned and washed prawns, as they will offer the best taste and texture for this dish.
• Lemon juice (2 tablespoons): The tangy acidity will help the flavors meld and give the prawns a bright, fresh taste.
• Salt, pepper, and thyme: These seasoning staples are used to marinate the prawns and enhance their flavor.
• Turmeric (1/4 tsp for marination, 1/4 tsp for chutney): A key ingredient in many Indian dishes, turmeric provides a warm, earthy flavor and vibrant color to the prawn marinade and chutney.
• Tikka masala (1 tsp): This spice blend adds a smoky, aromatic depth to the prawn marinade.
• Chopped garlic (1 for marination, 1 for chutney): The garlic adds a pungent, savory kick to both the prawn marinade and chutney.
• Chopped green chili (1 for marination, 3 for chutney): The chilies provide a spicy heat that complements the other flavors in the dish.
• Grated tomatoes (5): The grated tomatoes create a smooth texture that serves as the base for the chutney, their tanginess balancing out the spice blend.
• Chopped onion (1): The onion adds sweetness and complexity to the chutney while creating a more substantial sauce.
• Curry leaves: These aromatic leaves bring a unique and authentic Indian flavor to the chutney that sets it apart from other sauces.
• Salt (to taste): Additional salt can be used to adjust the seasoning of the chutney based on personal preference.
• Sugar (1 tsp): A hint of sugar helps round out the flavors in the chutney and counteract some of the spicy heat.
• Tomato paste (1 tsp): The tomato paste lends richness and enhances the savory, umami flavor of the chutney.

How To Make Prawn Chutney

1. Marinate with love: In a large bowl, mix the lemon juice, salt, pepper, thyme, 1/4 tsp turmeric, tikka masala, chopped garlic, and chopped green chili. Add the cleaned prawns to the marinade, ensuring all are coated evenly. Refrigerate for 30 minutes.
2. Sizzle those prawns: Heat a little butter in a non-stick pan, and sauté 1 chopped garlic until fragrant. Add the marinated prawns, cooking for about 1 minute on each side. Remove from the stove and set aside.
3. Sauté in spice: In the same pan, fry the chopped onion in a little oil. Add 1/4 tsp turmeric and 1 tsp masala, stirring to combine.
4. Build the chutney: To the pan, add the grated tomatoes, green chilies, curry leaves, salt, sugar, and tomato paste. Cook until the tomatoes are tender and the flavors meld together.
5. Unite prawns and chutney: Add the cooked prawns to the chutney, letting them simmer in the sauce for a few minutes to absorb the flavors.
6. Final flourish: Turn off the stove, and serve the prawn chutney hot, over a bed of fluffy rice or with a side of naan bread, for a heavenly taste sensation. Enjoy!

5 Expert Tips and Tricks for The BEST Chutney

• Don’t overcook the prawns: Prawns cook quickly and can become tough and rubbery if overcooked. Watch them closely to ensure they cook evenly and are tender.
• Adjust the spices: While this recipe contains specific measurements for the spices, feel free to adjust them to your personal taste preference. Always start with a smaller amount and add more gradually.
• Use fresh ingredients: The quality of ingredients used is essential to having a flavorful chutney. Opt for fresh, high-quality herbs, spices, and vegetables to elevate the overall taste.
• Experiment with presentation: Adding a garnish or plating the dish in a unique way can make it feel more special. Try serving this dish in small bowls, garnished with a sprig of fresh herbs or a sprinkle of chopped peanuts.
• Double the recipe: This dish reheats well and tastes even better the next day. Make a big batch to have leftovers for lunch or to freeze for later.

Uses For Prawn Chutney

1. Serve as a dip: Prawn chutney makes a perfect dip for pita bread or vegetables.
2. Use as a marinade: Use the chutney as a marinade for chicken or paneer for a vegetarian option.
3. Add to sandwiches: Spread a bit of the chutney on toasted bread or buns and add grilled chicken, veggies, and cheese.
4. Mix with yogurt: Add a spoonful of the chutney to plain Greek yogurt for a quick and easy dip or sauce.
5. Serve as a side dish: Serve the chutney on the side with grilled meats or vegetables for a bold and spicy flavor.

Recipe Variations

• Swap prawns for chicken or pork to create a meaty version of the dish.
• Serve the chutney cold as a salsa, using fresh tomatoes instead of grated.
• Use canned tomatoes instead of fresh to save time.
• Add a splash of coconut milk to create a creamier version of the chutney.
• Mix in chopped cashews or roasted peanuts for some added crunch and texture.

Substitutions

• Substitute prawns with tofu or vegetables for a vegetarian option.
• Use coconut sugar instead of white sugar to make it healthier.
• Use ghee instead of butter for a nutty and aromatic flavor.

Storing, Freezing, and Reheating

• Store leftover chutney in an airtight container in the fridge for up to 5 days.
• Freeze the chutney for up to 3 months in a freezer-safe container.
• Reheat the chutney in a pot on the stove over low to medium heat, adding a splash of water or broth to soften the sauce.