Pumpkin and Sunflower Seed Savory Biscuits

INGREDIENTS

For the onion and caraway seed chutney:

red onions, chopped

50 g

caster sugar

1 tsp

caraway seeds, toasted and ground

50 milliliters

red wine vinegar

50 milliliters

red wine

1 tsp

blackcurrant cordial, to taste

For the biscuits:

140 g

rye flour

70 g

wholemeal flour

70 g

plain flour

55 g

pumpkin seeds

55 g

sunflower seeds

25 g

chives, chopped

1 tsp

English mustard powder

1 tsp

table salt

1 1/2 tsp

baking powder

30 g

sun-dried tomato paste

3 tbsp

olive oil

mature cheddar cheese, to serve