Ingredients
- 7 choko’s (about 1.2 kg when peeled and diced)
- 4 shallots
- 2 tblsp canola oil
- ¾ tsp saffron threads
- 2 tsp citric acid
- ½ cup brown sugar
- 1 ½ cups water
Method
- Peel and finely dice the chokos (about ½ cm cubes)
- Finely chop the shallots
- Place the oil in a large pan over high heat
- Place the choko and shallots in the pan and stir fry for 5-10 minutes
- Add the remaining ingredients
- Reduce heat to simmer
- Simmer for about 30 minutes or until the liquid has reduced and thickened
- Pour into sterilized jars, cool and refrigerate
Keeps about 3 weeks