Redcurrant & red onion relish

Redcurrant & red onion relish

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(10 ratings)

Ready in about 55 mins


Makes one 400g pot
Fantastic with goat's cheese, sausages or cold meats

Nutrition and extra info

  • Freezable

Nutrition: per serving (1 tablespoon)

  • kcal57
  • fat2g
  • saturates0g
  • carbs11g
  • sugars9g
  • fibre1g
  • protein1g
  • salt0.41g
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  • 2 medium red onions, peeled and cut into thin wedges
  • 1 small red pepper, seeded and cut into small chunks



    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 plump red chilli, seeded and chopped
  • 2 large garlic cloves, chopped
  • 1 small knob fresh ginger, chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 200ml red wine vinegar
  • 140g light muscovado sugar
  • 1 tsp five spice powder
  • 200g redcurrants, stripped from stalks



    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…


  1. 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.

  2. 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.

  3. 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.

  4. Remove and pour into a large heatproof jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.

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Comments (20)

noosner's picture

p.s. the site won't let me rate this recipe for some reason, but if I could I'd give it the full 5-star rating.

noosner's picture

Delicious - the sour/sweet/hot balance is really good. As others have said, if you like a thick relish you will need to boil it for longer (half an hour in my case) before adding the currants. But even after all that boiling, mine is still a lovely dark red. It's a great use of allotment redcurrants! I also used a quarter white currants, extra garlic and ginger and some deadly home grown chili (Apache). Another comment is that if you like a thicker chutney as I do, you won't get as much. I made double the quantity and got one and a half jars.

simoninfiley's picture

I can't believe no one has posted anything about this for 2 years. Amazing results and fabulous combination of flavours. Just be careful about the liquid level as it tends to need a lot of boiling to reduce it sufficiently.

ivyblack's picture

I do not know where I went wronge with this recipe smelled great but tasted bitter the bitter part was the red currants. this is my first attempt at useing red currants please help

kathryndonna's picture

Absolutely gorgeous! I found I needed to boil it for a little longer to reduce the liquid down but it results in a lovely relish. I didn't have any 5 spice so used a cinnamon stick and 2 star anise which I removed before putting into the jar. I only made it a week ago and have already served it with steak, ham and cheeses.

Snoweider's picture

Delicious. Mine had a lot of heat in it from chillies and due to the contents of my store cupboard used dark muscavado instead of light, a cocktail of bramble, white and balsamic vinegars, and garam masala instead of five spice. The result is a fiery fruity relish that goes with anything from roasts to curries via the BBQ.

marblebay's picture

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.

archdodo's picture

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

chutneycolic's picture

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

chutneycolic's picture

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

neilrobertson66's picture

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.

hristina2009's picture

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

myukinou's picture

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

trazman's picture

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

emma052's picture

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.

lorraine21's picture

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.

tassimo's picture

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.

tolkein's picture

Absolutely delicious. I shall make double next time.

feeney567@googlemail's picture

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

feeney567@googlemail's picture

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

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