Name: Choko Chutney
Prep time: 360 min
Cook time: 30 min
Total time: 390 min
Yield: 10
Ingredients: 1 kg chokoes; 3 onion medium peeled thinly sliced; 1 1/2 tbs salt; 12 whole cloves; 12 peppercorns; 3 1/2 cup white vinegar; 1 tsp mixed spice; 1 cup golden syrup; 1 tbs mustard powder; 1 tbs curry powder; 1 tbs plain flour; 2 tbs cold water

by savana Last updated on 07/09/2019

Fabulous with a ploughman's lunch, or just on a sandwich with corned meat. Keeps for about one year in a cool dark place. - savana

Ingredients

1 kg chokoes
3 onion medium peeled thinly sliced
1 1/2 tbs salt
12 whole cloves
12 peppercorns
3 1/2 cup white vinegar
1 tsp mixed spice
1 cup golden syrup
1 tbs mustard powder
1 tbs curry powder
1 tbs plain flour
2 tbs cold water

Method

Step 1

Peel and chop chokos. Place chokos and onion in a large bowl, sprinkle with salt, mix well to ensure everything is well coated, cover and leave at room temperature overnight.
Step 2

Drain and discard the liquid.
Step 3

Tie the cloves and peppercorns in a square of muslin to secure. Place the vinegar, muslin bag, mixed spice and syrup in a large saucepan and bring to the the boil.
Step 4

Add the choko and onions, cook for 20 minutes or until tender. Remove from heat, throw away muslin bag.
Step 5

Combine the mustard and plain flour in a small bowl, blend with water. Add to the choko mixture stirring constantly.
Step 6

Bring to the boil, simmer for 10 minutes. Allow to stand for 15 minutes.
Step 7

Ladle into cleaned, warm and dry jars. Seal and store in a cool dark place.