Kerala grape achard, a spicy and tangy variety

Ingredients

• 250 g of grapes (green or black)
• 2 tablespoons of salt
• 2 to 3 tablespoons of chili powder
• 1/2 cup of turmeric powder
• 1/4 teaspoon of asafoetida powder
• 1/4 cup of mustard seeds
• 2 dried chili peppers
• One branch of curry leaves
• 3 tablespoons of coconut oil or mustard
• 2 tablespoons of vinegar (optional)

Wash the grapes thoroughly, then dry them carefully.

Heat the oil paint in a pan and crush the mustard seeds.

Add the dried chili peppers and curry leaves, then proceed.

Add the turmeric, chili powder, and asafoetida, and bring back to a simmer.

Immediately add the grapes and salt, then mix well.

If you wish, add the vinegar, stir for a moment, and remove from the heat.

Let it cool completely, then store it in a clean glass jar.