Preheat oven to 325F (160C). Line a baking sheet with parchment. Place butter and sugar in a large bowl. Using a wooden spoon, beat together until creamy. In a bowl, stir flour with salt. Add 1/2 tsp (2 mL) ground cardamom or 2 tsp (10 mL) curry powder to flour mixture. Gradually stir into butter mixture just until combined. Pinch off 1 heaping tsp (7 mL) dough and form into a 1/2-in. (1-cm) ball. Roll in 1 cup (250 mL) finely chopped skin-on almonds in a small bowl. Place on prepared sheet. Place on prepared sheet. Repeat with remaining dough, placing 1 in. (2.5 cm) apart.
Using your finger, make a deep indent in centre of each ball. Bake in centre of preheated oven until lightly golden around the edges, 15 to 18 min. If indent puffs up during baking, as soon as you remove cookies from oven, gently press the back of a small spoon into indent. Leave on sheet for 5 min. Then remove cookies to a rack to cool completely. Repeat with remaining dough. Store in an airtight container in a cool place up to 1 week or freeze up to 1 month. Just before serving, fill each with about 1/4 tsp (2 mL) mango chutney.