Redcurrant & red onion relish
Fantastic with goat's cheese, sausages or cold meats
0
ratings
Difficulty and servings
Makes one 400g pot
Preperation and cooking times
Ready in about 55 mins
- 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.
Per serving (1 tablespoon)
57 kcalories, protein 1g, carbohydrate 11g, fat 2 g, saturated fat 0g, fibre 1g, salt 0.41 g
Recipe from Good Food magazine, August 2004.
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http://www.bbcgoodfood.com/recipes/3113/
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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
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Tasty and versatile, ideal for supper or to take on picnics or pack in lunchboxes
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Difficulty and servings
Makes one 400g pot
Preperation and cooking times
Ready in about 55 mins
Sweet and tangy - make now, enjoy later
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
Per serving (1 tablespoon)
57 kcalories, protein 1g, carbohydrate 11g, fat 2 g, saturated fat 0g, fibre 1g, salt 0.41 g
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08 November 2007
Sylvia commented on this recipe
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30 December 2007
Sylvia commented on this recipe
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