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Redcurrant & red onion relish

Redcurrant & red onion relish

A star rating of 4.6 out of 5.22 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in about 55 mins
  • Easy
  • Makes one 400g pot

Fantastic with goat's cheese, sausages or cold meats

  • Freezable
Nutrition: per serving (1 tablespoon)
low insalt0.41g


  • 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

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

Goes well with

Recipe from Good Food magazine, August 2004

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A star rating of 4.6 out of 5.22 ratings

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