Achu's Recipes

Ingredients Green Grapes - 250 gms: Garlic - 2 pods (chopped) Ginger - 1 tsp (finely chopped) Red Chilli Powder - 3 tbsp Asafoetida / Hing - 1/4 tsp Sunflower Oil - 5 tbsp Mustard - 1/2 tsp Salt - as required Curry Leaves - as required Vinegar - 1 cup Preparation Method Remove the stem of the grapes, wash thoroughly and keep in kitchen towel to remove water. Make sure that grapes skin is completely dry before making pickle. Boil the vinegar and keep aside to cool down completely. Cut each grapes into two or three pieces, depending on the size of the grapes and keep aside. In a wok bring oil to heat and splutter mustard seeds. Add chopped ginger, garlic and curry leaves and saute till the garlic starts to change the color. Keep the flame in low and add chilli powder and asafoetida; mix well, add the grapes and remove from flame. Add salt and vinegar and combine together. Make sure that the gravey is coated well on the grapes. Allow the pickle to cool down complete