Wash, drain and cut grapes into half.Cut chilies into half. Collect all ingredients.
Heat oil in a kadhai. Splutter mustard.Let it gets aromatic.
Keep the flame on low and add all dry powder one by one, hing, haldi, red chilli powder and salt. Saute for 20-30 sec. Make sure the flame is on low flame only else masala will burn and spoil taste.
Add chillies.Roast for a minute.
On low flame add grapes. Mix well for a minute. Switch off. Make sure not to over cook grapes,they should be firm.Add vinegar on getting cold.
Chillies grapes pickle is ready to relish. Stays good for 7 days in the fridge.Serve with paranthas or puris.
