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.

icon

Vorí Vorí and Avocado Soup

Our friendly guest Chef Pablo Marinaro shares a recipe for his version of an exquisite and fresh avocado soup with Vorí Vorí, a Paraguayan delicacy.

icon

Pitch Black Manhattan

Give a twist to the classic Manhattan cocktail with a surprise ingredient, a spooky version for this Dia de Muertos season.

Join our table

Subscribe to our Newsletter

Have no product in the cart!