Spiced Chokos


  • 5 –6 chokos, peeled
  • 1 large onion, peeled
  • Boiling salted water
  • 1x 3cm whole cinnamon stick
  • ½ teaspoon salt
  • ½ cup sugar
  • 1 bay leaf
  • ¾ cup Wild’s Ezy-Sauce
  • 4 cups water


Peel chokos, cut horizontally into slices, about 2mm thick. Peel and thinly slice onions. Add sliced chokos and onions to boiling, salted water and cook until just tender. Drain, rinse in cold water and set aside. Pack chokos and onions into hot sterilised jars. Place remaining ingredients in a saucepan, bring to the boil, and cook for 5 minutes. Strain the liquid, and pour over chokos until covered. Cover loosely, allow to cool, and then seal.

Makes approximately 1.5 litres.