In a heavy bottomed frying pan, cook the onions and dried crushed chillies in the olive oil over a medium heat until softened

Remove from the pan and set aside

Without washing out the pan, add the garlic and ginger with half the vinegar, bring to the boil and simmer for 2-3 minutes

Add the cooked onion & chilli mix, sugar, Chinese five spice, salt and the remainder of the vinegar

Bring back up to the boil then simmer for about 5 minutes until thickened

Add the redcurrants and simmer for another 5 minutes, or until some of them have burst and the liquid has become syrupy

Remove and pour into a sterilised, 450ml heatproof jar

Screw the lid on tightly while still hot. Once opened, it keeps in the fridge for up to 3 weeks