This delicious choko pickle is a great one to have in the fridge. Serve with Indian curries or roast meats, or spread onto sandwiches.
- 1.5 kg chokos
- 1 kg onions
- ½ cup salt
- 1 litre brown vinegar.
- 1 cup plain flour
- 2 cups sugar
- 1 dessertspoon turmeric
- 1 dessertspoon mustard powder
- 1 dessertspoon curry powder
- ½ tsp ground ginger
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time overnight
You will need to begin this recipe 1 day ahead.
Peel and slice the chokos and onions and sprinkle with salt. Leave them to stand overnight, then strain and rinse the next morning. Place in a saucepan with the brown vinegar and simmer for 1-2 hours or until tender.
Mix the dry ingredients to a paste with a small amount of vinegar, then add to the choko mixture, bringing it back to the boil for about five minutes. Cool a little, then bottle into clean glass jars.
Makes 1.5 kg.