ANGUR KA ACHAR

INGREDIENTS

250 gm green grapes (seedless)

200 gm mustard oil

¼ tsp hing

1 tbsp fenugreek seeds

1 tbsp fennel seeds

1 tsp nigella seeds

1 tbsp mustard seeds powder

2 tbsp red chilli powder

1 tsp coriander powder

1 tsp cumin powder

1½ tsp salt

METHOD

Wash grapes and wipe them well. Remember there should be no water content. Grind fenugreek seeds and half of fennel seeds into a coarse powder and set them aside. Now, in a bowl crush around 50 gm of grapes.

Heat the mustard oil in a kadhai on high flame, till it reaches the smoking point. Remove the kadhai from heat and let the oil cool down a bit.

Now, put the kadhai back on heat, and add nigella seeds, powdered spices, remaining fennel seeds and crushed grapes, and sauté for 5 minutes on a low flame. Add salt and the rest of the grapes, and cook for another couple of minutes. Remove from flame and transfer it to a clean glass jar. Let it rest it for a couple of days before using.

TIP:

If you want to store it for longer, add more mustard oil, after heating it to smoking point.