When I decided to try a chutney, I thought that the redcurrants would go well with red onion. I looked at lots of chutney recipes and combined all my favourite bits to create this recipe. I was a bit anxious about tasting it as it could have been a disaster but to my delight, it really was really tasty. This is definitely one I will be making again.
I would recommend giving this a go, if you do, the recipe is detailed below.
- 400g redcurrants (removed from the stalks)
- 3 tbsps olive oil
- 3 red onions (halved and cut into thin wedges)
- 3 red peppers (deseeded and chopped into small chunks)
- 2 red chillis (deseeded and finely chopped)
- 2 cloves of garlic (peeled and finely chopped)
- knob of ginger (peeled and finely chopped)
- 15og muscavado sugar
- 100mls white wine vinegar
- 100mls balsamic vinegar
- 1 tsp salt
- 1 tsp 5 spice powder
- place the peppers and onions in a bowl and mix with the olive oil to coat well
- Fry in a pan until cooked and slightly charred
- place all the other ingredients (except the redcurrants) in a saucepan and heat until the sugar is melted, bring to a simmer
- add the onions and peppers and simmer for 15-20 minutes until thickened and syruppy
- Add the redcurrants and stir in until they start popping open but still have their shape
- Pour into steralised jars and seal
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