Redcurrant & Red Onion Relish
This recipe creates a delicious red onion and red pepper chutney with a perfect balance of sweet and tangy flavors. The combination of red wine vinegar, muscovado sugar, and redcurrants gives this chutney a unique twist that pairs wonderfully with a variety of dishes. Perfect for adding a touch of gourmet flair to your meals or as a thoughtful homemade gift.
— Constant Cookbook
Ingredients
- 2 medium red onions , peeled and cut into thin wedges
- 1 small red pepper , seeded and cut into small chunks
- 2 tbsp olive oil
- 1 plump red chilli , seeded and chopped
- 2 large garlic cloves , chopped
- 1 small knob fresh ginger , chopped
- 200ml red wine vinegar
- 140g light muscovado sugar
- 1 tsp five spice powder
- 200g redcurrants , stripped from stalks
Instructions
- Toss the onions with the red pepper and the oil, then fry in a frying pan for 5-8 mins over a high heat until lightly charred and softened. Remove from the pan and set aside.
- Put the chilli, garlic and ginger in the pan with half the vinegar. Bring to the boil then simmer for 2-3 mins. Add the onions and pepper plus the remaining vinegar, all the sugar, spice and 1 tsp salt.
- Bring to the boil then bubble away for about 5 mins until thickened. Add redcurrants and simmer for about 5 mins more, or until they have burst, but still have some shape and the liquid is syrupy.
- Remove and pour into a large heatproof jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.
Yield
Makes one 400g pot
Nutrition
- Calories: 57 calories
- Fat Content: 2 grams fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 1 grams protein
- Sodium Content: 0.41 milligram of sodium
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