Ingredients
Method
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.
Note
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