Wash and dry grapes, cut them into 2
Heat up oil add chopped ginger and garlic, saute for a minute
Add instant pickle masala
Add vinegar and let it boil on slow flame until everything get mixed well
Add salt, switch off
When the mixture is just warm add grapes and mix well.
When it cools down fill it in glass jar, leave it for 2 days
You can start eating as soon as its ready but it tastes much better once grapes get little softer.
Shelf life is 1 week to 10 days in room temperature or store it in the fridge after 4-5 days, upto 3 months.
Its best accompanied by curd-rice, dal-rice or with parathas
*If your grapes are too sour and you like your pickle sweetish, add some sugar while vinegar is boiling