Carrot and Choko (Chayote) Pickle
This sweet, spicy and crunchy Carrot and Choko (chayote) pickle is a perfect meal accompaniment or a delicious taste enhancer.
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 (Mangalorean Pickle)
Ingredients
- 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
- 1½ 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
Instructions
- 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.
Notes
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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