Ingredients

1.5 kg chokos
1 kg onions
½ cup salt
1 l brown vinegar.
1 cup plain flour
2 cups sugar
1 dessertspoon each of turmeric, mustard powder, curry powder
½ teaspoon ground ginger

Preparation

Peel and slice the chokos and onions and sprinkle with salt. Leave them to stand overnight, then strain and rinse the next morning. Place in a saucepan with the brown vinegar and simmer until tender.

Mix the dry ingredients to a paste with a small amount of vinegar, then add to the choko mixture, bringing it back to the boil for about five minutes. Cool a little, then bottle into clean glass jars.