This appetising chutney improves with keeping and is a good way to use unripe or misshapen vegetables from your garden. Always put the date the chutney was made on the label.
Choko and Ginger Chutney: Replace the raisins with 1/2 cup chopped glacé ginger and make in the same way as choko chutney.
I found after 1.3/4hours I still had a sloppy, bitter mix. I added a lot more sugar as suggested below, but still needed more. I then took it off and added a whole lot more produce, rather than tip liquid out. Pears, finely grated carrot, finely chopped cauliflower, which was all I had. This thickened the mixture. I cooked another two hours. Voila wonderful, choko, pear chutney. Yum and set down to improve. - 08 Apr 2013
I think that this recipe is missing sugar as an ingredient. I added 2 cups both to provide some sweetness to counter the vinegar and to help it thicken. We let it boil for a couple of hours before we added the sugar, then a couple more afterwards. It tastes good now, and hopefully will in a couple of months. Next time, I would slice the chokos, microwave or saute them, then remove the skins from the slices (easier to do) and chop. We found the choko sap left our hands irritated. We left the skins on, and they did soften though. I think I would also reduce the vinegar to two cups. - 03 Jul 2012