You need: Chokoes, onions, salt, malt vinegar, flour, brown sugar, curry powder, turmeric and mustard. brown mustard seeds can be included too Method: 3kg (6lb) chokoes (after peeling) 1kg (2lb) onions 1 cup cooking salt water 1 ½ litres (3 pints) dark malt vinegar 5 tablespoons plain flour 1 ½ level tablespoons curry powder 1 tablespoon turmeric 1 tablespoon dried mustard 1 kg (2lb) brown sugar Cut up the chokos and onions, add the salt, then cover with cold water. Next day scoop off the excess water, then boil the choko and onion mixture for 15 minutes. In a large pot mix together the plain flour (mixed to a paste with a little of the vinegar first), then the rest of the vinegar, curry powder, turmeric and mustard. Bring to the boil, stirring. Add 1kg (2lb) brown sugar and stir to dissolve. Add the cooked chokos and onions to the vinegar mixture and bring back to the boil. Cook 10 minutes more, stirring or until desired consistency is reached. Store in a safe place as it is likely to be stolen if the choko pickle thief finds out you have been making it.