Redcurrant and Onion Relish

1 small red onion, chopped
1 small green apple, cored and chopped
1 fat garlic clove, chopped
1 tbsp chopped fresh root ginger
1 large fresh red chilli, chopped (optional)
2 tbsp olive oil
100ml red wine vinegar
2-3 tbsp light muscovado sugar
140g fresh or frozen redcurrant 
2 tbsp balsamic vinegar

Gently fry the onion, apple, garlic, ginger and chilli, if using, in a pan with the oil for about 10 mins until softened.

Pour in the vinegar and bubble down until reduced by half.

Add 100ml water and sugar to taste. Cook until reduced by two thirds and thickened.

Stir in the redcurrants and balsamic vinegar, and cook for another 5 mins.

The relish can be made up to a week ahead and stored in the fridge.