Peel, core and chop the chokos. Place the chokos and onion in a large bowl, sprinkle with salt and toss well to make sure all the vegetables are well coated. Cover and stand at room temperature overnight. Drain the vegetables, discarding the liquid.
Tie the cloves and peppercorns in a square of muslin to secure. Place the vinegar, muslin bag, mixed spice and golden syrup in a large saucepan and bring to the boil. Add the chokos and onions and cook for 20 minutes, or until just tender. Remove from the heat, remove the muslin bag and discard.
Combine the mustard powder, curry powder and plain flour in a small bowl, and blend to a smooth paste with water. Add to the choko mixture, stirring constantly. Return the saucepan to the heat and cook over medium heat until the mixture comes to the boil. Reduce the heat to medium-low and simmer for 10 minutes.
Remove from the heat and allow to stand for 15 minutes. Ladle the warm pickles into clean, warm, dry jars. Seal and set aside to cool completely. The pickles will keep for up to one year in a cool, dark place. Once opened, refrigerate and use within a month.
I grated onions and choko on large wheel of my processor. So much quicker. All the family loved it even the ones that don't like choko. Great recipe. I also used 4 choko and 2 onions instead of recipe quantity. - 03 Jun 2014