This delicious choko pickle is a great one to have in the fridge. Serve with Indian curries or roast meats, or spread onto sandwiches.

Makes

Preparation

10min

Cooking

1hr
10min

Skill level

Easy
By
7
Average: 3.2 (52 votes)
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Ingredients

  • 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

Cook's notes

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.

Instructions

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.