Red Current And Red Onion Chutney

• 2 medium red onions, peeled and cut into thin wedges
• 1 small red pepper, seeded and diced
• 2 tbsp olive oil
• 1/2 red apple, diced
• 1/2 cup dark raisins
• 1/8 tsp. cayenne pepper
• 1/2 tsp. mustard seed
• 1 tsp. allspice
• 1/4 tsp. cinnamon
• 1/2 tsp. red pepper flakes
• 1/4 tsp. fresh cracked black pepper
• 1 tsp. salt
• 2 large garlic cloves, chopped
• 2 tbsp fresh ginger, chopped
• 1 cup red wine vinegar
• 3/4 cup brown sugar
• 1 1/2 cups red currants, stripped from stalks

1. 1.) Place olive oil in saute pan along with onions and red pepper. Saute over high heat until slightly charred and soft. Around 5-8 minutes. Remove from heat.
2. 2.) In a sauce pan, put in the apple, raisins, sugar, vinegar, garlic, ginger and all the spices. Bring to a boil and let it simmer for 5 minutes. Then add the onion and red pepper and return to a boil and simmer for another 5 minutes till it thickens some.
3. 3.) Add red currents and let simmer for another 5 minutes until the currents pop, but haven't lost their shape. The liquid should be syrupy.
4. 4. Remove from heat and let cool for a bit before placing in container. Will keep in the refrigerator for approx. 3 weeks.

red onions, red pepper, olive oil, red apple, dark raisins, cayenne pepper, allspice, cinnamon, red pepper, fresh cracked black pepper, salt, garlic, ginger, red wine vinegar, brown sugar, red currants

Taken from www.epicurious.com/recipes/member/views/red-current-and-red-onion-chutney-52850611 (may not work)