How do you use chokos?

How do you use chokos?

Use chokos in soup. Pickled, roasted, added to soups, mashed with potatoes or stewed with custard, they take up the flavour of anything they’re with. Add them to any relish or chutney recipe with other favourite flavours like chillies etc.

Does chutney have to be cooked?

Chutney is easier to make than jam as you don’t have to worry about reaching a specific temperature for setting, but it does require a long simmer to get the correct consistency. When the chutney has cooked for long enough it should have reduced a bit in volume and be quite thick.

How do you simmer chutney?

Stir in the vinegar, sugar and salt. Stir the mixture over a medium heat until all the sugar has dissolved. Once the sugar has dissolved, bring to the boil, then reduce the heat slightly and simmer the chutney for around one hour, stirring every so often.

Can you boil Choko?

Large chokos need to be peeled before cooking. Cut the choko in half and remove the seed. Some people eat the seeds and they have a nutty flavour. If boiling or steaming, leave the skin on to retain the flavour; cook for about 15-20 minutes or until tender.

How long do you boil chutney for?

Chutneys and relishes require a long slow cooking time, unlike their sweeter cousins. Just simmer away and stir now and then to avoid anything sticking to the bottom of the pan. It only takes about 1 – 2 hours to cook a good chutney.

Can chutney be heated?

If you keep south Indian coco chut in the refrigerator then it will ferment and create alcohol. If you re-heat it and consume it, it will create health problems.

Can you eat chokos raw?

Peel large chokos. Small chokos, about the size of an egg, can be eaten raw. They can also be tossed straight into salads, stews, and soups.

How do you get the vinegar taste out of chutney?

5 Ways To Reduce The Taste Of Vinegar In Chutney

1. Use Baking Soda.
2. Use Sugar or Honey.
3. Use Salt & Sugar.
4. Let The Chutney Mature On The Shelf.
5. Prepare A New Batch Without Vinegar.
6. Bonus Tip: Use Some Fats.

How long does it take to make chutney?

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

How do you make Indian chokos at home?

Mix the flour, mustard and turmeric with a little of the vinegar to make a paste. Set the aside. Add the rest of the vinegar and the sugar to the chokos and onions (and sultanas if you decide to include them) and cook for about 30 minutes. Add the paste and boil everything for around 20 minutes.

How much chutney do I need to sterilize?

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.

How do you make choko paste?

Place in a saucepan with the brown vinegar and simmer for 1-2 hours or until tender. Mix the dry ingredients to a paste with a small amount of vinegar, then add to the choko mixture, bringing it back to the boil for about five minutes. Cool a little, then bottle into clean glass jars. Makes 1.5 kg.