For the crackers:
For the chutney:
For the crackers: blend the nuts, salt and seeds, until obtaining a sandy mixture. Add water and oil and blend for a few minutes. Wrap in plastic wrap and make a cylinder 2.5 inches in diameter. Freeze for 6 hours.
Then thinly slice and bake in the oven (preheated to 360°F) for 8 to 10 minutes, or until the crackers are brown.
For the chutney: sauté garlic and onions in olive oil using a pan over medium heat. Add the rest of the ingredients and lower the heat.
Cook with the lid on for 8 minutes, then use a wooden spoon to mash the physalis. Remove the lid and keep over medium heat to evaporate the liquid, until the chutney thickens.
Serve the chutney with the crackers.