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Monday 20 February 2012

Grape pickle

We have a grape vine in our conservatory and every summer its loaded with grapes, unfortunately they are not seedless. The first year I made 4 bottles of wine which got finished in no time. Next year, I tried pickle and since then my summer begins with making grape pickle for family and friends. The most difficult task is removing the stalk from the grapes but thats when kids have a race to see who makes the biggest pile!
It doesnt have to be grapes, you can practically use anything you wish. I have made it with cooking apples too!

Raw grapes-1 kg
oil-1 cup( acts as a preservative dont hold back)
chilli powder-half cup
Salt-quarter to half cup ( acts as a preservative too)
Mustard seeds-2 tsp
Roasted Methi seeds powder- 1 tsp
Hing-1 tsp
Curry leaves- few (optional)

1. Wash clean and pat dry the grapes moisture or it wont store for long.
2.In  a big saucepan, add oil and when hot add mustard seeds, curry leaves and hing. when they splutter add methi powder and chilli powder.
3.Immediately add the grapes. Mix and add salt.
4. In less than 15 min, the grapes will change its colour and grape juice combines with spices and will magically start looking like a store bought pickle. When I made it the first time I couldn't believe my eyes!
5. Allow it to cool and bottle them in clean jars (steam cleaned in dishwasher!) with oil visible at the top to prevent from spoiling. I keep one jar outside and rest either goes to friends' or fridge. Consume within 3 months.


  1. Thank you Naveena. We too have a grape vines and tons of green raw grapes and I made this pickle. It is very delicious reminds me of gooseberry ( Nellikai) pickle from India.
    Geetha from New York.

  2. Now you can buy export quality grapes online at
    and get a home delivery!!

  3. In any case, for best outcomes, tail it for 2 ½ months. In the event that your dietician permits, you can enjoy a reprieve from the grape fruit diet for 2 days in the middle. grape extracts