For the chutney
Thinly slice the onion and fry on low heat with the oil seeds. After a few minutes, add the grated garlic and when the onions have begun to soften, add the diced mango, sugar, pectin and salt. Stir well and let soften, then add the vinegar and spices. Cook until the mango is not completely soft and until the jam is firmer. For a smoother and more even consistency, puree it in the blender.
For the cookies
Crush the almonds into a powder. Add them to the flour, the cheese, salt and pepper and mix well. Cut the butter into small pieces and rub it between your fingers with the flour until the dough is crumbly. Add the beaten egg yolk and, if you need to make the dough more compact, add a bit of egg white. Knead quickly without overheating the dough, wrap in plastic wrap and refrigerate for at least an hour. Pull it out five minutes before using. Roll it out with a rolling pin until it is about 3 mm thick and cut into circles with a cookie cutter. Put a bit of chutney on top of each circle and put another circle with the center hole on top so that they’re on top of one another. Refrigerate 10 minutes, then bake at 350° F (180 ° C) in a oven for about 15 minutes.