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Instant grape pickle

quick 5 mins pickle recipe
5 from 2 votes
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Ingredients

Wash and dry

  • 2 cups sour grapes
  • Water to wash

Pickle mix

  • 1 + 1/2 teaspoon salt
  • 1/4 teaspoon turmeric powder
  • 1/2 tablespoon Kashmiri chilli powder
  • 1/8 teaspoon fenugreek powder

To temper

  • 1 + 1/2 tablespoon sesame oil
  • 1/2 teaspoon mustard seeds
  • Quick mix
  • 1/2 teaspoon Kashmiri chilli powder
  • Asafoetida around 1/2 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

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Notes

  1. Always dry grapes well before chopping
  2. Prepare oorugai immediately after chopping
  3. Always use only sour grapes
  4. You can use regular chilli powder but adjust the quantity accordingly. Personally, I prefer Kashmiri chilli powder because of the color
  5. 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
 
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