Redcurrant & red onion relish

Latest comments and suggestions

• Sylvia

  08 November 2007

  Sylvia commented on this recipe

  I love this recipe and wondered if it would work as well with cranberries

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• Sylvia

  30 December 2007

  Sylvia commented on this recipe

  My freinds love this great relish. It works well with cranberries when in season.

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• Sue

  30 June 2009

  Sue commented on this recipe

  Absolutely delicious. I shall make double next time.

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• Elizabeth

  22 July 2009

  Elizabeth rated and commented on this recipe

  

  This is lovely and it's great to find something to do with red currants !! Have frozen currants in amounts for doing double amount next time. everyone who tastes it loves it. I got a bit more than the 1 400g jar and thought a bit 'thin' even though had left on heat for a time, seemed to thicken in jar.

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• Lorraine

  14 June 2010

  Lorraine rated and commented on this recipe

  

  This is a lovely recipe and the second year I've made it. I just wish our redcurrants yielded more berries so that I could make more. I didn't have any fresh chilli so substituted pureed chilli and I had no fresh ginger so substituted ground but the outcome was still delicious.

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• Doris

  04 July 2010

  Doris rated and commented on this recipe

  

  Really tasty, and great with any cheese (especially a rich blue cheese). Have now picked and frozen the rest of my crop of redcurrants ready to make another batch.

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• Daisy

  13 April 2011

  Daisy rated and commented on this recipe

  

  Fantastic recipe. Made it 3 years running now. Tastes great with cheese on toast!

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• May's recipe

  19 July 2011

  May's recipe rated and commented on this recipe

  

  This was my first try for making relish and it tastes great! Even my 8 years old boy likes it!

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• Louise

  29 July 2011

  Louise rated and commented on this recipe

  

  Delicious. We had it with roast lamb and it was perfect. Kids are 6 & 9 and loved the relish. Will definitely make this again.

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• NeilRobertson66

  29 August 2011

  NeilRobertson66 rated and commented on this recipe

  

  A great use of red currants which I had too many of. Next time I make it I will try int with less sugar and vinegar and another chilli.

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• chutneycolic

  24 August 2012

  chutneycolic commented on this recipe

  I also have plums to use up, so will try this recipe with plums to see how it goes!

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• chutneycolic

  24 August 2012

  chutneycolic commented on this recipe

  also, I put in 2 smaller pots....does it make it go further? not really, but keeps better if not opend too soon!

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• Roxana

  25 November 2012

  Roxana rated and commented on this recipe

  

  made it with all kinds of berries! still delicious! 5*

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• Ladybird

  24 February 2013

  Ladybird commented on this recipe

  Will be using up my frozen redcurrants to make this, sounds delicious! How long to the unopened jars last for? Most chutneys are up to about a year but obviously not once opened and refrigerated.

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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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Difficulty and servings

Makes one 400g pot

Preparation and cooking times

Ready in about 55 mins

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, sugar 9g, salt 0.41 g

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