Choko Chutney

    1 hour 50 minutes

    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.

    25 people made this

    Serves: 32 

    • 4 medium chokos (about 1.2 kg), peeled, cored and diced
    • 2 green apples, peeled, cored and diced
    • 2 medium onions, peeled and diced
    • 1/2 cup treacle
    • 2 teaspoons salt
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon ground cloves
    • 3 cups white vinegar
    • 3/4 cup raisins

    Preparation:35min  ›  Cook:1hour15min  ›  Ready in:1hour50min 

    1. Put all the ingredients, except the raisins, in a large, heavy-based saucepan. Bring to the boil over medium heat, stirring occasionally. Boil on low heat for 1 hour, or until any excess liquid has evaporated and the chutney is thick. Stir in the raisins and allow the chutney to stand for 15 minutes.
    2. Ladle the hot chutney into clean, warm, dry jars and cover with vinegarproof lids. When the chutney is cold, label the jars and store in a cool, dark cupboard for two to three months before using. This allows the flavours of the chutney to develop and mature before you eat it.


    Choko and Ginger Chutney: Replace the raisins with 1/2 cup chopped glacé ginger and make in the same way as choko chutney.

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    Reviews in English (2)


    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