Ingredients:
• Seeded Green Grapes – 100 grams
• Seeded Black Grapes – 100 grams
• Chili Powder – 3 tbsp
• Green Chili – 5 nos
• Turmeric powder – ½ tsp
• Oil – 75 ml (add more if necessary)
• Fenugreek Powder – ½ tsp
• Asafoetida Powder – ¼ tsp
• Water – 100ml
• Vinegar – 25 ml
• Mustard Seeds – 1 tsp
• Salt to taste
Method:
- Wash and clean the grapes without peeling the skin.
- Slit the chili lengthwise.
- Heat oil in a deep bottomed pan, add mustard seeds allow to pop.
- Now add the curry leaves and sauté for 2 mins.
- Add the turmeric and chili powder and sauté for another 4 minutes, till the raw flavour leaves.
- Now add the remaining ingredients except vinegar.
- Bring to boil. Reduce flame, cover and simmer for 15 mins, till water is reduced.
- Remove from flame. Allow to cool completely and now add the vinegar.
- Store in an air-tight glass container.