Carrot and Choko (Chayote) Pickle

By Published On: 13 Sep '20Last Updated: 28 Jan '22

This sweet, spicy and crunchy Carrot and Choko (chayote) pickle is a perfect meal accompaniment or a delicious taste enhancer.

Carrot and Choko (chayote) Pickle

Choko (Chayote) is a green pear-shaped vegetable of the gourd family and has the appearance of a boxing glove. This pickle is traditionally prepared with raw papaya but chokos are a great substitute as their flesh is crunchy and they have a very light flavour which is perfect for this recipe. This pickle is a great accompaniment to any Indian meal.

Carrot and Choko (chayote) Pickle

Carrot and Choko (Chayote) Pickle (Mangalorean Pickle)

Catherine Lavina Mendonsa
With its vivid colour from saffron and chilli powder and a distinctive mustard kick, this pickle is served on the side of any Indian meals. It pairs well with congee (a type of rice porridge), any Indian bread, all vegetarian and non-vegetarian meals
Prep Time 1 hour
Cook Time 25 minutes
Course Side Dish
Cuisine Indian
Servings 1 Kg


  • 700 g carrots cut into 4cm strips
  • 700 g chokos cut into 4cm strips
  • 30 g chilli powder
  • 10 g coarse mustard powder
  • 1 tsp. saffron powder
  • tsp. cumin powder

For Seasoning

  • 1 tbsp. sesame oil
  • ¼ cup vegetable oil
  • ½ tsp. asafoetida
  • 15 medium cloves of garlic chopped
  • 15 green chillies chopped or to taste
  • 3 tbsp. fresh ginger chopper
  • 2 sprigs curry leaves chopped finely

For the sugar and vinegar syrup

  • 5 tbsp. white sugar (100g)
  • 4 tbsp. salt or to taste (65g)
  • 250 mL water
  • 250 mL white vinegar


  • Wash the chokos and carrots and dry them thoroughly with paper towel, peel and cut into strips. In a deep saucepan boil two litres of water and blanch the chokos for 1 to 2 minutes. Spread the chokos on a clean tea towel and set aside to cool for 20 minutes to absorb any excess moisture. For the carrots, wrap the strips in a clean tea towel and set aside for 20 minutes. Do not blanch the carrots as we want them crunchy.

For the seasoning

  • Heat a heavy based frypan on slow fire with the sesame oil and vegetable oil. Add asafoetida and let it sizzle for a second. Add chopped garlic and fry for 3 minutes. When the garlic has turned light brown, add the green chillies and fry for another 3 minutes. Now add the chopped ginger and fry for another 4 minutes stirring regularly to avoid sticking to the bottom. Finally add the chopped curry leaves and fry for 3 minutes or until it turns aromatic. Cool this mixture well and then add powdered spices and mix thoroughly.

For the sugar and vinegar syrup

  • Place sugar, salt, water and vinegar in a medium size saucepan and bring to boil. Reduce heat and simmer for 20 minutes. Allow to cool for 20 minutes.
  • Transfer the carrots and chokos to a deep glass bowl. Combine the spice mix with the vegetables. Add the sugar syrup gradually and mix well until all the syrup is used and well combined with vegetables.
  • Cover the glass bowl with a clean tea towel and leave it overnight to cool completely and for the flavours to absorb.
  • Store in sterilized glass bottles in the refrigerator and use as an accompaniment to any Indian meals as required. Please note the carrots retain their crunch for a longer time than the chokos.


Wear gloves when you cut the chokos. When cutting the chokos, slit into two, deseed and then wash it under running water thoroughly to avoid the sticky sap just under the skin of the chokos which can cause skin irritation. This pickle lasts in the refrigerator for 3 months. Ensure that you use a clean dry spoon each time you use it in order to prolong the shelf life of the pickle.
Keyword Achaar, Pickles
Lavina with Deliciously Indian

Hi, I’m Catherine!

I’m all about creating tasty Indian dishes with whatever’s on hand, even when I’m short on time or budget. I love turning simple ingredients into flavorful delights. Join me on this culinary adventure where we’ll explore the magic of Indian cuisine, one delicious dish at a time!

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