Redcurrant & Onion Relish
Calories: 1092kcal
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 finely chopped
- 2 cloves Garlic (Large) chopped
- 25 mm Root Ginger chopped
- 200 ml Red Wine Vinegar
- 140 g Light Muscavado Sugar
- 1 tsp Five Spice
- 200 g Red Currants stripped from stalks
Instructions
- 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
Nutrition
Calories: 1092kcal | Carbohydrates: 197g | Protein: 7g | Fat: 30g | Saturated Fat: 4g | Sodium: 37mg | Potassium: 1204mg | Fiber: 14g | Sugar: 166g | Vitamin A: 2401IU | Vitamin C: 198mg | Calcium: 182mg | Iron: 6mg