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A great way to make the most of the annual choko harvest, this tangy pickle recipe is from the Australian Women's Weekly.
Yummy on biscuits with cheese!
Ingredients
Ingredients
Equipment Required
Equipment Required
1 kilogram chokoes, peeled, cored, chopped finely
2 large brown onions (400g), chopped finely
1/4 cup (70g) coarse cooking salt
2 teaspoon curry powder
2 teaspoon mustard powder
2 cup (440g) white (granulated) sugar
2 cup (500ml) white vinegar
1 tablespoon cornflour
1 tablespoon white vinegar, extra
Large non-metallic bowl
Large saucepan
Sterilised jars
Method
Method
Combine choko, onion and salt in large non-metallic bowl; stand 2 hours. Rinse and drain well.
Combine vegetables with curry powder, mustard powder, sugar and vinegar in large saucepan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 45 minutes or until pickle is thick.
Blend cornflour with extra vinegar in small bowl until smooth; stir into pickle. Simmer, stirring, about 5 minutes or until mixture boils and thickens.
Spoon hot pickle into hot sterilised jars; seal immediately. Label and date jars when cold.
Notes
Notes
Key Word Search Tags
Key Word Search Tags
Pickles, preserves, vegetarian
Tips & Tricks
Tips & Tricks
Wear disposable gloves when preparing chokoes as they will leave a sticky residue on your skin.
Store pickle in a cool, dark place for at least three weeks before opening.
Refrigerate after opening.
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