Choko pickles

Peel & cut the chokos into chunks, discarding the membranous pip in the middle.

Chop 2 or 3 large onions.

Sprinkle the vegetables with small cup of cooking salt.

Stand overnight. Drain next day in colander until all liquid drains off.

Put into a pot and add enough vinegar to cover, cook till tender about twenty minutes unless chokos are old, then will take longer.

NEXT

Mix to smooth paste with extra vinegar, the curry powder, turmeric and mustard powder, plus the plain flour.

Stir this in to the cooked vegetables and add the white sugar. Boil for a few minutes.

- - - that's it!

Chokos are quite watery and tasteless really, but are nice boiled, cut up and cooked like potatoes, and served with a dab of butter and salt and pepper.

But don't get me wrong, some people love them, including my Aunt!

Nanna said they were nice fried as chips, and quite good when made into pickles and chutney.

I have tried them boiled and like them that way, and I really like the pickles, these go will with cold leftover meat from the roast dinner.

These weird vegetables kept Nanna's family fed, full and healthy during those very difficult years.

This is my Aunt's recipe - she is the second eldest of Nanna's daughters.

IN THIS SECTION -

choko (chayote) pickles intro
make the choko pickles(this page)