Fenugreek Grape Pickle Recipe By Tasty

FENUGREEK GRAPE PICKLE RECIPE BY TASTY

Steps:

• Soak the fenugreek seeds in water for 24 hours. Drain, wrap loosely in a cotton cloth, and keep covered in a bowl for another 24 hours. The seeds should have sprouted.
• Heat the sesame oil in a non-stick pan. When hot, add the mustard seeds.
• After the mustard seeds splutter, add the asafoetida and sprouted fenugreek.
• Add half the salt amount, mix, cover, and cook for 5-7 minutes on medium heat.
• Now add the grapes, the remaining salt, and the chile powder. Cover and cook for another 5 minutes.
• Add the tamarind juice, mix, and keep covered for another 3 minutes.
• Take off the lid, add the jaggery, and simmer until the oil starts to float on the top (should be about 5 mins).
• Serve or store for up to 6 months!
• Note: To enhance the flavor, you can use dry red chiles instead of store-bought chile powder. Use 8 chiles for this quantity of pickle and add it to the oil at the beginning (before you add the mustard seeds). Fry for just about 45 seconds on low heat. Take just the chiles out, leave the oil in the pan and turn off the stove. After the chiles cool down in a few mins, grind them into a powder. Make the pickle in the chile-infused oil you already have in your pan with the chile powder you have just made.
• Enjoy!

PICKLED GRAPES

Steps:

• Remove stems and discard any grapes that aren't firm and unblemished. Place grapes in a quart-size mason jar and set aside.
• Combine vinegar, water, sugar, red onion, mustard seeds, peppercorns, cinnamon stick, bay leaf, star anise pod, and allspice in a saucepan; bring to a boil. Reduce heat to low and simmer until onion is softened, about 10 minutes. Remove saucepan from heat and cool for 15 minutes.
• Carefully pour cooled liquid over grapes and gently swirl jar to incorporate spices. Cover jar and refrigerate 1 day before eating.

PICKLED GRAPES

Steps:

• Rinse & dry grapes, and carefully remove all stems. Using a sharp paring knife, trim away the stem end of the grape (or 'belly button'). Put the grapes into a medium bowl, and set aside (I like to use a 1qt glass Pyrex measuring cup).
• In a medium saucepan, combine remaining ingredients, except for the Splenda (but if you're using sugar, add it now). Bring mixture to a boil over medium heat. If using Splenda, remove from heat and add it now, stirring until dissolved. Pour mixture over the grapes; stir to combine. Cover, and set aside to cool at room temperature.
• Cover the bowl with plastic wrap (or pour grapes & brine into jars with tight fitting lids); chill at least 8hrs or overnight. Serve cold.