Choko pickle

  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Makes 5 Cup
  • Print


Choko pickle
  • 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


Choko pickle
  • 1
    Combine choko, onion and salt in large non-metallic bowl; stand 2 hours. Rinse and drain well.
  • 2
    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.
  • 3
    Blend cornflour with extra vinegar in small bowl until smooth; stir into pickle. Simmer, stirring, about 5 minutes or until mixture boils and thickens.
  • 4
    Spoon hot pickle into hot sterilised jars; seal immediately. Label and date jars when cold.


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. Serve with cold meats and cheese.

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