Grapes pickle | Instant Grapes Pickle
Grapes pickle | Instant Grapes Pickle | Achari Angoor | easy pickle recipe | South India pickle recipe | tangy pickle |with step-by-step pictures and video recipes. Check out the Grapes oorugai recipe in tamil. If you like the video pls SUBSCRIBE to my channel.
Instant grapes pickle -quick 5 minutes south Indian style picked with sour grapes
Jump to:
Tips for the best Grape ooruga
- Always dry grapes well before chopping
- Prepare oorugai immediately after chopping
- Always use only sour grapes
Why Grapes for the south Indian pickle variety?
Many times we might end up with a sour batch of grapes. During those times instant grape pickle is the perfect way to finish the grapes.
Can I use regular chilly for Grapes oorugai?
Yes, you can use regular chilli powder but adjust the quantity accordingly. Personally, I prefer Kashmiri chilli powder because of the color.
How long does the grape urugai taste fresh?
After the pickle is completely cool store it in a glass/ pickle container. Always use a clean dry spoon. Pickle stays good for 3-4 in the fridge. Avoid plastic containers for storing pickles. pickle tastes best after a few hours.
How can I serve grape uruga?
In our home, we like pickles with curd rice, curd semiya. It also goes well with Avocado paratha, paneer paratha, idli dosai tiffin varieties, and other breakfast/ dinner varieties.
For the Instant grapes urugai video recipe
Ingredients
Wash and dry
- 2 cups sour grapes
- Water to wash
Pickle mix
- 1 + ½ teaspoon salt
- ¼ teaspoon turmeric powder
- ½ tablespoon Kashmiri chilli powder
- ⅛ teaspoon fenugreek powder
To temper
- 1 + ½ tablespoon sesame oil
- ½ teaspoon mustard seeds
- Quick mix
- ½ teaspoon Kashmiri chilli powder
- Asafoetida around ½ tsp
Instructions
- firstly wash grapes in a colander then shake well to discard the excess water
- Place the grapes on a towel and let them dry completely
- Chop the grapes and prepare the pickle immediately
- Add salt, turmeric powder, Kashmiri chilli powder, and fenugreek powder to the grapes and mix well
Tempering
- Add oil to a tadka pan and heat
- When oil turns hot add mustard seeds and splutter
- Turn off the stove
- Add Kashmiri chilli powder and asafoetida; quick mix
- Transfer it to the pickle and mix well
- Keep the pickle uncovered till the tadka comes to temperature
Video
Notes
- Always dry grapes well before chopping
- Prepare oorugai immediately after chopping
- Always use only sour grapes
- You can use regular chilli powder but adjust the quantity accordingly. Personally, I prefer Kashmiri chilli powder because of the color
- After the pickle is completely cool store it in a glass/ pickle container. Always use a clean dry spoon. Pickle stays good for 3-4 in the fridge. Avoid plastic containers for storing pickles. pickle tastes best after a few hours
Ingredients
Wash and dry
2 cups sour grapes
Water to wash
Pickle mix
1 + ½ teaspoon salt
¼ teaspoon turmeric powder
½ tablespoon Kashmiri chilli powder
⅛ teaspoon fenugreek powder
To temper
1 + ½ tablespoon sesame oil
½ teaspoon mustard seeds
Quick mix
½ teaspoon Kashmiri chilli powder
Asafoetida around ½ tsp
How to make Instant grapes oorugai with step-by-step pictures
- firstly wash grapes in a colander then shake well to discard the excess water
- Place the grapes on a towel and let them dry completely
- Chop the grapes and prepare the pickle immediately
- Add salt, turmeric powder, Kashmiri chilli powder, and fenugreek powder to the grapes and mix well
Tempering
- Add oil to a tadka pan and heat
- When oil turns hot add mustard seeds and splutter
- Turn off the stove
- Add Kashmiri chilli powder and asafoetida; quick mix
- Transfer it to the pickle and mix well
- Keep the pickle uncovered till the tadka comes to temperature
Comments
No Comments