Recipe

Choko Chutney Recipe

Add Step-by-Step Photos	Virtualsteve / All my dishes 1 year, 1 month ago The choko is also known as the sayote, tayota, chayote, chocho, chow-chow, christophine or merliton depending upon which part of the world you are from. It is a part of the gourd family and a relative of the melon, cucumber and squash. This lovely... More Prep:30m Cook:120m Servings:12	Virtualstev
	lovely spread dip and addition to many meals

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Ingredients

2 kgs (4 1/2 pounds) chokoes, peeled and finely chopped (I suggest you quarter each choko like you would a pear, remove the quarter of the seed and then peel with a paring knife)

750 gms (26 oz) caster sugar

600 gms (21 oz) pitted dates, chopped

2 large green apples, peeled, cored and diced

2 large onions, peeled, diced

125 gms (3 oz) glace ginger, finely chopped

1 Tbsn ginger paste

2 3/4 cups white vinegar

freshly ground pepper and sea salt to taste

Directions

Put all of the ingredients into a large heavy STEEL pot.

Mix to partially dissolve the sugar and stir the various ingredients together

Put on medium heat until mixture begins to simmer, then reduced heat and allow simmer uncovered until mixture colours brown and breaks down to a chutney like consistency (about 1 1/2 to 2 hours). Stir often to stop mixture sticking to bottom of pot.

Sterilize 12 x 250ml (1 cup ) jars and lids (or equivalent sizes) to allow for about 3 litres (12 cups) of chutney.

Spoon and seal as you would jam (whilst mixture and jars/lids are hot) then put aside to cool down and set.

Label, enjoy and/or give away to friends and family (makes a great Christmas chutney).

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