Cook onions, sugar, and caraway seeds in a covered saucepan for 10 minutes over medium heat.
Add vinegar and red wine, simmer for 20 minutes, then add cordial and cool.
Sterilise jars in the oven at 140°C or through a hot dishwasher cycle.
Spoon warm chutney into sterilised jars and seal tightly.
Preheat your oven to 200°C.
Mix flours, seeds, chives, mustard, salt, baking powder, tomato paste, olive oil, and 180ml water into a dough.
Knead the dough on a floured surface for five minutes until smooth and elastic.
Place dough in a greased bowl, cover, and rest for 15 minutes.
Roll out half the dough very thinly into a rectangle on a floured surface.
Transfer dough to a baking sheet using parchment and a rolling pin for support.
Bake for seven minutes, flip the dough, and bake for another seven minutes.
Cut out circles using a 7cm cutter while the dough is still warm.
Bake the circles for a final five minutes until crisp and cool on a rack.
Repeat the process for the second half of the dough.
Serve cooled biscuits with cheddar cheese and the prepared chutney.