Virginia White

I read with interest Keith’s article about chokos in last month’s Triangle. However, I think he forgot the best use for them, ie pickles. Try this and judge for yourself.

1.5kgs chokos
1kg onions
1/2 cup salt
1 litre brown vinegar
1 cup plain flour
2 cups sugar
1 dessertspoon tumeric
1 dessertspoon mustard powder
1 dessertspoon curry powder
1/2 tsp ground ginger

Peel and slice chokos and onions and sprinkle with salt. Leave to stand overnight, then strain and rinse the next morning. Place in a saucepan with the vinegar and simmer 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 5 minutes. Cool a little, then bottle into clean glass jars.