Chutney with Picada

The modern chutney was born from a mix of Indian spices and chili peppers from the Americas and it’s a popular condiment to enjoy with a ‘picada’, a mix of different cold cuts, cheeses and nuts in Latin America.

  • Servings 8
  • 30 mins.
  • Easy

Recipe

Ingredients

For the chutney:

  • 1 1/2 Tomatoes
  • 1 Green Apple
  • 1/2 Purple Onion
  • 1 Chile Jalapeño
  • Ginger
  • Salt
  • 4 Cardamom seeds
  • 1 Cinnamon stick
  • 1 cup Coriander
  • 3 Cloves
  • 1 tbsp. Peppercorns
  • 1/2 cup Vinegar
  • 1/2 cup Brown Sugar

For the picada:ProsciuttoBrie CheeseDry SalamiRoquefort CheeseLeberwurstCamembert CheeseFontina CheesePrunesOlivesAlmondsBlack OlivesPistachiosVarious Nuts

Directions

  1. Chop the onion, grate the apple and cut the tomatoes into cubes.
  2. In a pot, with a drizzle of olive oil, brown the onion along with the spices, add the apple, tomatoes and salt.
  3. Cook 5 minutes and add the vinegar, let evaporate a little and then add the sugar.
  4. Cook for 40 minutes over low heat. Allow to cool and store in a sterilized jar.
  5. Cut the cheeses and cold cuts, accompany them with bread, nuts and the chutney.

Pro Tips

Chutney is a great and delicious spread for sandwiches and can be used as season for meat, poultry and fish.

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Ever wonder how talented chefs and at-home cooks make those beautiful pie-tops? At first glance it can be quite intimidating, but it’s much easier than you may think.

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With egg, mushroom, potatoes and olive oil – our classic Spanish tortilla is so much more than its humble parts! Enjoy for a flavorful breakfast.

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