Choko Chutney

650g chokos, after peeling and coring
360g onions, peeled and quartered
40g fine salt
Water
1 green capsicum, chopped by hand
250g brown sugar
450g malt vinegar
2 teaspoons curry powder
2 teaspoons ground turmeric
2 teaspoons ground ginger
1 tablespoon mustard powder or ready made hot English mustard
2.5 tablespoons cornflour

Chop chokos in two batches 1-2 sec/speed 5. Chop onions in one or two batches 2-3 sec/speed 5. Place chokos and onions in bowl, sprinkle with salt, mix and cover with water. Cover bowl and let stand for at least 4 hours. Drain and rinse.

Place back into TM bowl along with chopped capsicum and all other ingredients except cornflour. Mix 5 sec/ REVERSE speed 4. Cook 40 min/100°C/REVERSE speed 1.5 with simmering basket instead of MC on lid. Check and stir occasionally.

Mix cornflour with a little extra vinegar to form a smooth paste and add to mixture in TM bowl. Mix 5 sec/REVERSE speed 3, then cook 10 min/100°C/REVERSE speed 1.5. Pour into sterilised jars and seal.

TIPS
Wear disposable gloves to peel chokos or you’ll end up with a lingering, sticky coating on your hands like superglue!

Store for two to three weeks before opening to give the vinegar a chance to mellow.