Best Choko Pickles Recipes

Choko pickle image

Categories Side

Time 1h30m

Yield Makes 5 Cup

Number Of Ingredients 9

1 kilogram (2 pounds) chokoes, peeled, cored, chopped finely
2 large brown onions (400g), chopped finely
1/4 cup (70g) coarse cooking salt (kosher salt)
2 teaspoon curry powder
2 teaspoon mustard powder
2 cup (440g) white (granulated) sugar
2 cup (500ml) white vinegar
1 tablespoon cornflour (cornstarch)
1 tablespoon white vinegar, extra

Steps:

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.

Nutrition Facts : ServingSize Makes 5 Cup

Choko Pickles image

Provided by Moo1968

Time P1DT1h

Yield 10 jam jars approx

Number Of Ingredients 9

Steps:

Chop chokos and onions into seperate dishes.
Cover with 2 handfuls of salt then cover with boiling water.
Leave to stand overnight.
Drain off water, place in boiler.
Add sugar and cover with vinegar; boil for half an hour.
Let it go off the boil and cool for 5-10 minutes.
Mix flour and spices in a bowl add enough vinegar to make a smooth paste.
Add to choko and onion mix and stir well; bring back to boil and boil for a few minutes until thick, stirring to avoid lumps.
Bottle.
Don't screw lids until cold.