Ingredients

The following ingredients have 1 Servings
  • 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

Instruction

  • 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.