Best 3 Choko Pickles Recipes

Craving a tangy, spicy, and refreshing pickle to tantalize your taste buds? Look no further than choko pickles, a delightful culinary creation that combines the unique flavor of choko (chayote squash) with a blend of aromatic spices. Originating from India, choko pickles have gained immense popularity across the globe, captivating pickle enthusiasts with their vibrant green color, crunchy texture, and addictive flavor profile. This versatile pickle can be enjoyed as a standalone snack, paired with a variety of dishes, or used as a flavorful ingredient to enhance other culinary creations. Dive into the delectable world of choko pickles with our carefully curated collection of recipes, each offering a unique take on this beloved pickle. From traditional Indian-style choko pickles bursting with bold spices to innovative fusion pickles that blend global flavors, our recipes cater to every palate and preference. Get ready to embark on a pickling adventure that will leave you craving more!

Let's cook with our recipes!

CHOKO PICKLE

Choko pickle image

Turn the pear-shaped South American vegetable into a delicious condiment.

Categories Side

Time 1h30m

Yield Makes 5 Cup

Number Of Ingredients 9

Ingredients

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

Steps:

Combine choko, onion and salt in large non-metallic bowl; stand 2 hours. Rinse and drain well.
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.
Blend cornflour with extra vinegar in small bowl until smooth; stir into pickle. Simmer, stirring, about 5 minutes or until mixture boils and thickens.
Spoon hot pickle into hot sterilised jars; seal immediately. Label and date jars when cold.

Nutrition Facts : ServingSize Makes 5 Cup

CHOKO PICKLES

Choko Pickles image

These old-fashioned mustard choko pickles are perfect with a Ploughman's lunch.

Provided by Libby Hakim

Categories Condiment

Number Of Ingredients 13

Ingredients

750 grams chokos
250 grams onions
250 grams cucumbers, cauliflower or beans (or a combination of all)
1/4 cup salt
2 1/3 cups white vinegar
2/3 cup apple cider vinegar
500 grams brown sugar
2 teaspoons ground turmeric
2 teaspoons dry mustard
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1/2 cup plain flour

Steps:

Peel chokos and remove seeds. Chop chokos, onions and other vegetables into small pieces and place into a bowl.
Add salt and stir through. Cover with water and leave, covered, overnight.
Drain vegetables and rinse in cold water.
Combine white vinegar and brown sugar in a saucepan and stir over medium heat to dissolve sugar. Bring to the boil. Add vegetables and bring back to the boil.
Mix apple cider vinegar with remaining ingredients to make a paste. Add gradually to saucepan, stirring to combine.
Simmer mixture for 10 minutes and then transfer to sterilised jars while mixture is hot. Seal and then allow to cool. Store in a cool, dry place.

Nutrition Facts : Calories 1130 kcal, Carbohydrate 257 g, Protein 3 g, Fat 9 g, SaturatedFat 7 g, Sodium 5709 mg, Fiber 3 g, Sugar 237 g, UnsaturatedFat 2 g, ServingSize 1 serving

CHOKO PICKLES

Choko Pickles image

This is a recipe I got from my grandmother who probably got it from her mother and so on. I have always love these pickles with corn meal, lamb chops and sausages. Enjoy!

Provided by Moo1968

Time P1DT1h

Yield 10 jam jars approx

Number Of Ingredients 9

Ingredients

4 -5 medium chokos
4 large onions
3 cups sugar
1 1/2 teaspoons mustard powder
1 teaspoon ginger powder
2 liters apple cider vinegar
1 1/2 cups plain flour
2 teaspoons turmeric
2 teaspoons curry

Steps:

Chop chokos and onions into seperate dishes.
Cover with 2 handfuls of salt then cover with boiling water.
Leave to stand overnight.
Drain off water, place in boiler.
Add sugar and cover with vinegar; boil for half an hour.
Let it go off the boil and cool for 5-10 minutes.
Mix flour and spices in a bowl add enough vinegar to make a smooth paste.
Add to choko and onion mix and stir well; bring back to boil and boil for a few minutes until thick, stirring to avoid lumps.
Bottle.
Don't screw lids until cold.

Nutrition Facts : Calories 373.3, Fat 0.5, SaturatedFat 0.1, Sodium 12.6, Carbohydrate 83, Fiber 1.7, Sugar 63.4, Protein 2.7

Tips

To make sure your choko pickles are crispy, cut them into thin slices. This will help them absorb the pickling liquid more easily.
If you don't have time to wait for the pickles to ferment naturally, you can quick-pickle them. Simply bring the pickling liquid to a boil, then pour it over the choko slices. Let them cool completely before storing them in the refrigerator.
Choko pickles can be stored in the refrigerator for up to 2 months. Be sure to keep them in a clean, airtight container.
Choko pickles can be used in a variety of dishes, such as salads, sandwiches, and wraps. They can also be served as a side dish or appetizer.

Conclusion

Choko pickles are a delicious and easy-to-make condiment that can be enjoyed in a variety of ways. With their sweet and tangy flavor, they are sure to be a hit at your next party or gathering. So next time you have some chokos on hand, be sure to give this recipe a try!