PHYSALIS CHUTNEY WITH WALNUT CRACKERS

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Ingredients

For the crackers:

  • 3/4 cup chestnuts
  • 1/2 cup almonds
  • 1/2 cup of walnuts
  • 1/4 cup pumpkin seeds
  • 4 tbsp chia seeds
  • 1/4 cup water
  • 1/2 tsp salt
  • 3 tbsp olive oil

For the chutney:

  • 1 onion, julienned
  • 2 garlic cloves, minced
  • 10.5 oz physalis
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 tbsp vinegar
  • 1 tsp salt
  • 1/2 tsp cumin
  • 2 tbsp olive oil

Preparation

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.