Seems it was only a few weeks ago I was wondering here if I would ever get Chokos on the tiny vine I planted to shade the Chook Pen. Well worry I need not!
It seemed at one point we had over 30 of the things in a huge pile on the kitchen bench. Now there is only so many steamed, stewed, boiled and roasted chokos a family can eat before they start begging “No more!” And neighbours stop answering the door in fear of another bag full. (One neighbour chopped them up into her homemade dog food!)
So in desperation I began looking for other creative ways to use them up. In my favorite cookbook circa 1944 I found ‘the recipe.’ Could it be the answer to my pleas?
Choko Pickles (aka Chutney) this is exactly as it appears in the book
Peel and cut up 8 Chokos, sprinkle with salt and let stand for 24 hours, drain well. Peel 3 lb. onions and slice. Prepare 1/4 peck French Beans. Sprinkle with salt and let stand for 12 hours. Drain well. Put 2 quarts of vinegar on to boil, add 2 ozs. ground ginger, 1 oz. whole pepper, 2 ozs. whole spice, 2 or 3 chillis, 2 lb. white sugar (spices must be tied in bag). When vinegar, etc, comes to boil add chokos, onions and beans; boil till chokos are soft. With some of the 2 quarts of vinegar mix together 1 cup flour, 2 desertspoons of mustard, 2 ozs. curry powder, add to chokos and boil 5 minutes stirring constantly. Remove from stove, cool and bottle. Beans maybe omitted.
So over the 2 days I made choko pickles. How did they turn out? Delicious! To quote the husband ‘Anything will taste good with that much spice and vinegar ‘ Guess who has them on bacon and eggs, steak and every sandwich at lunch…. Yes one word delicious.
So if you would like to try your hand at this come next choko season here are a few recommendations
- Wear gloves when peeling chokos, otherwise you will end up with a superglue like coating on your hands that takes 2 days to get off!
- Overnight is fine to soak the chokos. If it is hot they may begin to ferment.
- A food processor is a good idea to chop the onions as 3 lb. /1.5kg is a lot
- I added cauliflower to our mix
- Chop everything up very small, about 1cm squares
- This recipe will make 3 or 4 No.20 Fowler jars
- Do not eat it straight away as the vinegar will take your breath away (yes learnt from experience)
And finally ~ ENJOY ~