Choko Pickle

 

Here's a great recipe I've adapted from Tui Flower. Choko grows like a weed in my garden and this is a delicious way to enjoy them.

 

You will need:

 

1 kg (2-3) chokos, peeled, de-seeded and diced

500g onions, peeled and finely sliced

½ cup plain salt

3 cups white vinegar

2 cups sugar

1 tablespoon cornflour

1 ½ teaspoons curry powder

1 ½ teaspoons turmeric

2 teaspoons whole grain mustard

1 teaspoon golden syrup

Extra ¼ cup white vinegar

 


 

Place chokos and onion in a non- metallic bowl and cover with cold water. Stir in the salt. Cover and stand overnight in a cool place.

 

Next day drain and rinse well with water. Place in a large saucepan with first measure of vinegar and boil for 15 minutes. Add  the sugar and stir until dissolved. Boil for about 30 minutes or until choko is tender but not mushy.

 

Mix remaining ingredients together to form a smooth paste. Pour into the saucepan and stir until thickened.

 

Pack into sterilized jars and seal.

 

Makes 5 x 350g jars.

 

For more recipes by Lisa Loveday buy her book here