Chutney recipe for 4 - 8 people, takes only 20 mins; recipe has red onion, pepper, olive oil, red chilli, garlic clove, ginger, red wine vinegar, light muscovado sugar, five spice powder and redcurrant.
Redcurrant & red onion relish
Course: Chutney
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 2 large garlic cloves, chopped
- Red Chilli: 1 plump red chilli, seeded and chopped
- Olive Oil: 2 tbsp olive oil
- Red Onion: 2 medium red onions, peeled and cut into thin wedges
- Pepper: 1 small red pepper, seeded and cut into small chunks
- Ginger: 1 small knob fresh ginger, chopped
- Red Wine Vinegar: 200ml red wine vinegar
- Light Muscovado Sugar: 140g light muscovado sugar
- Five Spice Powder: 1 tsp five spice powder
- Redcurrant: 200g redcurrants, stripped from stalks
Directions
- 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.
