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.