Pistachio & cranberry cookies
These crunchy, fruit & nut biscuits are sure to be a family favourite - make ahead and freeze, or wrap up for the perfect homemade gift
Pineapple chutney
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 3 x 330ml or 2 x 500ml jars
Skip to ingredients
Ingredients
- 2 tbsp sunflower oil
- 3 red onions, finely chopped
- 1 tbsp yellow mustard seeds
- 1 tbsp black onion seeds (kalonji or nigella)
- 1 tsp turmeric
- 2 pineapples peeled, cored and chopped into small chunks
- 1 red chilli, deseeded and finely chopped
- thumb-sized piece ginger, finely chopped
- 250g soft light brown sugar
- 175ml cider vinegar
Method
- STEP 1
Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.
