Delicious pickle with green grapes, its little sweet and tangy flavoured pickle. Sometimes when we buy green grapes it will be sour and no one will eat it , so now don't worry you can make pickle out of it. Here I used little big grapes and it was having little sweet and sour taste but not that sour. I liked this pickle very much hopefully you all will like it. Here is recipe for you all to try.
- Green Grapes 500gm
- Garlic Cloves 4 nos, chopped
- Ginger 1 small piece, chopped
- Green Chilli 3 nos, chopped
- Chilli Powder 1 1/2 tbsp
- Kashmiri Chilli Powder 1/2 tbsp
- Turmeric Powder 1/2 tsp
- Fenugreek Powder 1/4 tsp
- Asafoetida 1/2 tsp
- Luke warm Water 1/4 cup
- White Vinegar 1/4 cup
- Sugar a pinch
- Mustard Seeds 1 tsp
- Curry Leaves few chopped
- Gingelly Oil / Sesame Oil 3 tbsp
Wash and drain water from the grapes, if you are using small seedless grapes then use as it is; if using big grapes with seeds then cut grapes into half and remove seeds and keep it aside. Here I got big grapes with seeds so I removed seeds and cut into half and used.
Heat a pan or kadai in medium flame, pour oil and add mustard seeds. Once it splutter add chopped ginger and garlic saute for few minutes. Now add chopped green chilli and curry leaves fry until the raw smell is gone. It will take 3 minutes on medium flame. Add the chilli powder, kashmiri chilli powder, turmeric powder and fenugreek powder and state for 3 minutes on low flame. Now mix vinegar with water and pour into the kadai. Add salt and allow it to boil. Now add the cleaned grapes and mix well. Keep it in low flame, once its boiled add asafoetida powder and mix well. Switch off flame. Once it cool down completely, put it in an airtight glass jar / or in a ceramic pot. Serve with Pulav, mixed rice or Biriyani.
NB: You get the real taste the next day or after 2 days. Use dry spoon when you are serving the pickle. You can keep this pickle out side for few weeks. If you want to keep it for long then keep it in the refrigerator. Enjoy cooking..