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
- 2 tbsp sunflower oil
- 3 red onionsfinely chopped
- 1 tbsp yellow mustard seeds
- 1 tbsp black onionseeds (kalonji or nigella)
- 1 tsp turmeric
- 2 pineapplespeeled, cored and chopped into small chunks
- 1 red chillideseeded and finely chopped
- thumb-sized piece gingerfinely chopped
- 250g soft light brown sugar
- 175ml cider vinegar
Nutrition: per serving
- kcal52
- fat1g
- saturates0g
- carbs12g
- sugars11g
- fibre1g
- protein0g
- salt0.01glow
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.
