This was one of my long time wish to try this pickle!!!.  Accidently saw these raw green grapes (പച്ച മുന്തിരിങ്ങ ) during my last week vegetable shopping. It was nice to see them arranged in the shop. But when tasted, it was extremely sour!!! That’s what I wanted to try in my recipe. It’s reasonably easy to make. Just a 15 minutes effort, but the way we serve pickle, going to last for at least for couple of weeks.

Lastly after preparing, don’t be in a hurry, allow couple days to have its original taste…

Ingredients

1. Raw Grapes (പച്ച മുന്തിരിങ്ങ ) : 500 gm
2. Chopped Ginger :  1 Tbl sp
3. Chopped green chilli :  2
4. Chilli powder : 2 Tbl sp
5. Turmeric powder : ½  Tsp
6. Asafetida (പേരുംകായം ): ½ Tsp
7. Fenugreek (ഉലുവ) powder  : ¼  Tsp
8. Warm water : ½ cup

Seasoning

1. Mustard :   1 Tsp
2. Dried red chilli : 2
3. Curry leaves :  3 sprigs
4. Sesame oil :   3 Tbl sp
5. Salt for taste

Method

• Heat pan (kadai) in medium flame
• Pour the oil and put the seasoning ingredients.
• Once it splutter, add the ginger and green chillies.
• Fry until the raw smell is gone – takes about 3 to 4 minutes in medium flame
• Add the chilli powder, turmeric and fenugreek powder and fry it for another 3 to 5 minutes or until the raw smell gone.
• Pour the warm water along with salt and allow it to boil well
• Add the cleaned and washed grapes  and mix everything well
• Once its boiled, add the asafetida, mix well and switch off the stove.