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