Wash , drain and cut grapes into half . If your grapes is very small you can add as such too .. but cutting ensures nice penetration of masala .
Heat oil in a kadai . Splutter mustard .
Later add fenugreek seeds. let it get aromatic .
Keep the flame on low and add all dry powder one by one … ie hing , haldi , red chilli powder and salt . Saute for 20-30 sec . Make sure the flame is on only .. else masala will burn and spoil taste . If your grapes are not sour add citric acid crystals ( nimbu uppu ) at this stage .
On low flame it self add grapes . Mix well for a min . Switch off . Make sure not to over cook grapes .. they should be firm .
Instant grapes pickle ready to relish. Stays good for 3-4 days in the fridge. Tastes best when fresh