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Red Relish Recipe

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A gorgeous looking, zingy relish that is very festive at Christmas, but also great any time of year with cold meats, lamb, sausage, cheeses, etc.

Estimated Prep Time: 20 minutes

Estimated Cooking Time: 25 minutes


1 Chile (red, mild)


Peel & slice the red onion, set aside.

Wash, seed and chop the red pepper, set aside with the onion.

Do the same for the red chile, and set aside.

Peel and chop the garlic and ginger. Set both aside together along with the red chile.

Wash the red currants, strip them of any stems, set aside.

In a frying pan, heat the oil over medium heat, then add the red pepper and red onion and cook until soft, about 5 to 8 minutes. It's okay if the onion browns a bit.

Remove from pan, set into a bowl. Now add to the pan half the vinegar along with the ginger, garlic and chile. Bring to a boil, then lower to a simmer for 3 minutes. Add the onions and the pepper back in, plus all remaining ingredients except the red currants.

Bring back to a boil, then lower to a rollicking simmer and cook for 5 minutes. When the sauce is somewhat thickened, add the red currants and cook until they have all burst open but don't cook much past that as you aren't making jelly here. This should take about 5 minutes.

Remove and while still hot pour into jar, and put the lid on. Let cool a bit, then refrigerate.

Recipe notes

The relish should end up somewhat chunky.

Have a clean glass jar with a lid handy ready to put it into.

Store in fridge for up to 3 weeks; use it all up before then.

Please share this recipe with your friends. They may love it.


See also:

Relish Recipes

Black Bean Salsa Recipe; Carrot & Pine Nut Relish Recipe; Charred Cherry Salsa; Coconut and Coriander Chutney Recipe; Corn Relish Recipe; Corn Salsa Recipe; Corn & Red Onion Salsa Recipe; Cranberry Relish Recipe; Esther's Olives Recipe; Lone Star Tex Mex Salsa Recipe; Onion Sauce for Hot Dogs Recipe; Pickled Ginger Recipe; Pickled Onion Relish Recipe; Red Onion Chutney Recipe; Red Relish Recipe; Rhubarb Chutney (Savoury) Recipe; Rhubarb Chutney (Sweet) Recipe; Rhubarb Sauce Recipe; Sweet Pickle Relish Recipe; Texas Caviar Recipe; Tomato Onion Relish Recipe; Tomato, Red Onion and Roasted Red Pepper Relish Recipe

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Bon mots

"What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing. It's a sure thing in a world where nothing is sure; it has a mathematical certainty in a world where those of us who long for some kind of certainty are forced to settle for crossword puzzles."

-- Nora Ephron (American food writer. 19 May 1941 - )