INGREDIENTS
- 2 cup grapes (washed, pat dry)
- 4 tablespoon oil
- 2 green chilly chopped
- One spring of curry leaves
- 1 tablespoon of red chilly powder (kashmiri)
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon fenugreek seeds roasted and powdered
- Pinch of asafoetida / Hing / Kayam
- 1 teaspoon mustard seeds
- Salt to taste
PREPARATION
- To make grapes pickle first wash and pat dry grapes. Cut half of the grapes into two pieces.
- Sprinkle salt on the grapes and keep aside
- Heat oil in a pan and splutter mustard seeds.
- Add asafoetida, green chilly, curry leaves.
- Now turn off the flame (to prevent spices from burning) and add red chilly powder and turmeric powder.
- Finally add grapes and mix well. Grapes pickle is ready.
NOTES
- Use within a week.
- Adjust spice level according to liking.