Redcurrant & red onion relish

Redcurrant & red onion relish

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in about 55 mins

Skill level

Easy

Servings

Makes one 400g pot

Fantastic with goat's cheese, sausages or cold meats

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (1 tablespoon)

kcalories
57
protein
1g
carbs
11g
fat
2g
saturates
0g
fibre
1g
sugar
9g
salt
0.41g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, August 2004

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
ivyblack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

trazman's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

emma052's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

Questions

Tips