Redcurrant & red onion relish

Redcurrant & red onion relish

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(17 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



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 2 tbsp olive oil
    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, questions and tips

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Mamta Balani's picture
Mamta Balani
26th May, 2018
I like to try a different type of chutneys. I am going to make it too. hope so it will turn out to be the best. gulab jamun recipe
1st Jul, 2017
This is a nice sauce, but as another poster commented, if you follow it to the letter you end up with brown smush. I only put a sprinkle of FSP in instead of the given amount, and I doubled the redcurrant portion. Now it tastes nice and looks red, rather than brown.
29th Aug, 2016
followed this recipe to the letter but ended up with a brown sloppy mixture that tastes overpoweringly of five spice and very little of redcurrants. I suggest half a tsp five spice (if that) and about half the quantity of red wine vinegar. A real waste!!!
2nd Aug, 2016
Really pleased with this recipe. I've put it into sterilised jars in the hope it'll keep in the pantry for longer as I made double without realising.
6th Jan, 2016
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.
6th Jan, 2016
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.
21st Jul, 2015
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.
17th Aug, 2013
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
24th Jul, 2013
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.
23rd Jul, 2013
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.


Peter Piper
23rd Jun, 2020
Does anyone know if you can freeze this?
lulu_grimes's picture
28th Jun, 2020
Hi, Yes you would be able to freeze this, I'd freeze it in batches. Lulu
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