Madrid-style Almond Chutney

Ingredients

This Madrid-style Almond Chutney adapts the traditional Indian chutney by incorporating ingredients commonly found in Madrid cuisine. It replaces some of the Indian spices with Spanish spices like smoked paprika and saffron, giving the chutney a unique flavor profile. Additionally, it incorporates local tomatoes and olive oil, adding a touch of Mediterranean influence to the dish. We alse have the original recipe for Almond Chutney, so you can check it out.

• 1 cup (120g) almonds, blanched and peeled 1 cup (120g) almonds, blanched and peeled
• 2 ripe tomatoes, diced 2 ripe tomatoes, diced
• 2 cloves of garlic 2 cloves of garlic
• 1 small onion, chopped 1 small onion, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1 tablespoon sherry vinegar 1 tablespoon sherry vinegar
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 18g, 2g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 7g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a blender or food processor, combine the almonds, tomatoes, garlic, onion, olive oil, smoked paprika, saffron threads, sherry vinegar, and salt.
2. 2.
   Blend until smooth and creamy, adding a little water if needed to achieve the desired consistency.
3. 3.
   Transfer the chutney to a serving bowl and garnish with fresh parsley.
4. 4.
   Serve chilled or at room temperature.

Treat your ingredients with care...

• Almonds — Make sure to blanch and peel the almonds before using them in the recipe to achieve a smooth texture in the chutney.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper.
• Adjust the consistency of the chutney by adding more or less water, depending on your preference.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Madrid-style Almond Chutney as a dip with crispy breadsticks, vegetable crudités, or as a spread on sandwiches and wraps. It also pairs well with grilled meats, roasted vegetables, or as a topping for baked potatoes.

Presentation advice

Garnish the chutney with a sprinkle of smoked paprika and a few whole almonds for an attractive presentation. Serve it in a small bowl alongside the main dish or as part of a tapas spread.