Spicy tangy Kerala grape pickle

Ingredients

• 250 g of grapes (green or black)
• 2 tablespoons of salt
• 2 to 3 tablespoons of chili powder
• 1/2 teaspoon 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 some oil in a frying pan and add the mustard seeds.

Add the dried chili peppers and curry leaves, then cook until browned.

Add the turmeric, chili powder, and asafoetida, and sauté briefly.

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.