Chokko Chutney: Sugar-free

When I first had an abundance of chokkoes, in 2022, I searched for hours for a sugar-free chokko chutney recipe.  As I could not find one I made one up and was delighted with the outcome.  This is now one of my favourite condiments, and a great way to get extra onions into my boys.  I have already made about 12 litres this year and plan to make more, so that it lasts until next chokko harvest! 

Ingredients:

2kg chokkos, in small cubes, with tough, fibrous parts removed

1kg onions, finely chopped 

1/2 cup fine pink Himalayan salt 

1 1/2 cups Buckwheat flour

1 litre white vinegar

2.5 cups dates, cut in half

4 teaspoons curry powder

4 teaspoons turmeric

4 teaspoons mustard seeds

1 teaspoon ground black pepper 




Method:


  1. Place all ingredients in a large, high-sided pot.  I use an 8 litre stockpot.
  2. Mix well. 
  3. Cook over high flame, constantly stirring, for 5 minutes. Do not let it boil.  
  4. Turn down heat and let simmer until vegetables are soft, about 3 hours. Stir occasionally.
  5. Meanwhile, sterilise your mason jars and lids.  I wash in hot, soapy water and pop in the steam oven on 'steam' function, at 100 degrees, for 10 minutes. 
  6.  Turn up heat, bring to boil for 5 minutes, until sauce thickens, stirring constantly. 
  7.  Spoon into mason jars and secure lids.  
  8. Store in a cool cupboard.  The longest I have stored them has been 6 months. 

 

N.B. This chokko chutney still tastes great if you happen to get distracted and forget to add the onions!  


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