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
- 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.
Recipe from BBCgoodfoodshow.com