• Easy
  • Makes 5.5 Cups
  • 15 mins prep
  • 75 mins cook

Choko pickle

CHOKO Pickle
Triple tested. For your success every time.

Choko pickle, onion recipe, brought to you by Australian Women's Weekly


Choko pickle

  • 1 kg (2 pounds) chokoes, peeled, cored, chopped finely
  • 2 large brown onions (400g), chopped finely
  • 1/4 cup (70g) coarse cooking salt (kosher salt)
  • 2 tsp curry powder
  • 2 tsp mustard powder
  • 2 cups (440g) white (granulated) sugar
  • 2 cups (500ml) white vinegar
  • 1 tbsp cornflour (cornstarch)
  • 1 tbsp white vinegar, extra


Choko pickle

  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.
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