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CHOKO CHUTNEY
Ingredients:
● 3kg peeled, seeded and chopped chokos
● 1kg onions chopped into chunks
● 1 cup salt
● 1.5 litres malt vinegar (or use a mix of mostly white and a little
balsamic)
● 1 tablespoon
curry powder
● 1 tablespoon
mustard
● 1 tablespoon
turmeric
● 5 tablespoons flour
● 1kg
brown sugar
● 1 cup sultanas (optional)
Method:
Place chokos and onions in a saucepan/bowl and cover with salt. Leave
overnight (stir before you go to bed). In the morning rinse off the salt
with water several times. Mix the flour, mustard and turmeric with a
little of the vinegar to make a paste. Set the aside. Add the rest of
the vinegar and the sugar to the chokos and onions (and sultanas if you
decide to include them) and cook for about
30 minutes. Add the paste and boil everything for around 20 minutes.
I
prefer a smooth chutney, so at this stage I use a potato masher to get
rid of most of the lumps.
Pour into sterilised jars (I place my clean my jars and lids in the sink
in boiling hot water, remove them with tongs, then dry them with a clean
tea towel so that they are still hot when I pour the chutney in). Seal
while still hot. Label when cool.
This recipe is taken from the April 2009 edition of New Zealand Gardener
and appears in an article about a productive garden owned and tended by
Helen and Jeff Lewis. This is a terrific magazine. I have my copy
delivered each month (www.nzgardener.co.nz
or email subs@nzgardener.co,nz) | 
