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
- Raw Grapes (പച്ച മുന്തിരിങ്ങ ) : 500 gm
- Chopped Ginger : 1 Tbl sp
- Chopped green chilli : 2
- Chilli powder : 2 Tbl sp
- Turmeric powder : ½ Tsp
- Asafetida (പേരുംകായം ): ½ Tsp
- Fenugreek (ഉലുവ) powder : ¼ Tsp
- Warm water : ½ cup
Seasoning
- Mustard : 1 Tsp
- Dried red chilli : 2
- Curry leaves : 3 sprigs
- Sesame oil : 3 Tbl sp
- 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.
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