Choko pickle
In this choko pickle recipe we turn the pear-shaped South American vegetable into a delicious condiment to serve with cheese and cold meats.
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Cooking tools:
- Non-metallic bowl
- Saucepan
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Colander
- Hot sterilised jars
- Jar lids
- Gloves
- Stove
- Marker
- Label
Ingredients
- 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 teaspoons curry powder
- 2 teaspoons mustard powder
- 2 cups (440g) white (granulated) sugar
- 2 cups (500ml) white vinegar
- 1 tablespoon cornflour (cornstarch)
- 1 tablespoon white vinegar, extra
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