Grape Pickle
Plump, large red grapes are transformed into a sophisticated preserve in this traditional sweet and spicy pickle recipe. Simmered in a tangy syrup of strong vinegar and sugar, the grapes are spiced with a bold blend of red chili powder, fresh ginger slices, and garlic, creating a complex flavor profile that balances sweet, sour, and spicy notes. Sun-cured for fifteen days to deepen the flavors and texture, this unique pickle serves as a perfect accompaniment to curries or a distinctive addition to a cheese platter.
Ingredients
- 2 pounds Large red grapes (Originally '1 seer'. Seeded.)
- 1 pound Sugar (Originally '0.5 seer'. Clean sugar.)
- 8 ounces Fresh ginger (Originally '0.25 seer'. Peeled and sliced.)
- 2 ounces Red chili powder (Originally '5 tolas'. Pure, without additives.)
- 2 ounces Garlic (Originally '1 navtank'. Peeled and sliced.)
- 1 tablespoon Salt (Originally '1 tola'.)
- 3 cups Strong vinegar (Originally '1 bottle'. Use white vinegar or cider vinegar.)
- 1 1/2 cups Lemon juice (Originally '0.5 bottle'.)
- 1 cup Light vinegar (Quantity estimated for washing. Use diluted vinegar.)
Instructions
- 1Remove the seeds from the grapes. Peel the ginger and garlic, then slice them into very fine, thin slices.
- 2Wash the prepared grapes, ginger slices, and garlic slices thoroughly with the light vinegar to clean them. Drain well.
- 3Dissolve the sugar in the strong vinegar. Strain the mixture into a clean pot (traditionally a tin-coated vessel, but stainless steel works well) and bring it to a boil to create a syrup.
- 4Add the washed grapes, ginger, garlic, chili powder, and salt to the boiling syrup. Let the mixture boil vigorously 3 to 4 times (simmer for a few minutes until ingredients are heated through and slightly softened).
- 5Remove the pot from the heat. Stir in the lemon juice immediately. Allow the mixture to cool completely.
- 6Transfer the cooled pickle into a sterilized jar. Cover the mouth of the jar with a fine muslin cloth (do not use the lid yet) and tie it securely. Place the jar in direct sunlight for 15 days to mature. After 15 days, remove the cloth and seal tightly with the jar's lid.