WEEKDAYS 1e|12c|p

Mini Chutney Cheese Balls

Clinton Kelly
|
Servings: 8 - 10
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easy
|
45 to 60 min

A sweet and salty snack great for your next party.


  • Ingredients
  • step-by-step directions
Ingredients
Mini Chutney Cheese Balls
  • 1 pound cream cheese (softened to room temperature)
  • 2 tablespoons sour cream
  • 1/2 cup currants
  • 1/2 cup walnuts (toasted and chopped)
  • 1/2 cup scallions (thinly sliced)
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon Kosher salt
  • 1/2 jar mango chutney (about 4 ounces)
  • 1 cup sweetened coconut flakes
  • 1 bag honey braided pretzels
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • In a large bowl, add the cream cheese and sour cream, and mix to combine. Add the currants, walnuts, scallions, curry powder, and salt, and stir to combine. Using a 1 tablespoon cookie scoop, scoop cheese mixture to form mini cheese balls, roll with hands to smooth. Place on baking sheet and refrigerate for at least 30 minutes.
  • Remove cheese balls from refrigerator. Place a honey braided pretzel in the center of each cheese ball. Dip cheese ball in chutney, and coat with coconut. Place on platter. Refrigerate until ready to serve.
  • Tip: Make cheese balls a day in advance and store in the refrigerator. One hour before the party, add braided pretzels, dip in chutney, coat in coconut and serve!

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