WEEKDAYS 1e|12c|p

Chutney Cheese Ball

Clinton Kelly
Servings: 12
45 to 60 min

This cheese ball is sure to be a hit at your next party!

  • Ingredients
  • step-by-step directions
Chutney Cheese Ball
  • 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 ground curry powder
  • 1/2 teaspoon salt
  • 1/2 jar mango chutney (about 4 ounces)
  • 1 cup shredded, sweetened coconut flakes
  • plain rice crackers (to serve)
  • 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. On a clean work surface, lay out a sheet of plastic wrap. 
  • Transfer cheese mixture to the plastic. Use the plastic wrap to form into a ball. Place in refrigerator for at least 30 minutes.
  • Remove cheese ball from refrigerator and unwrap from plastic wrap. Transfer cheese ball to a platter. Pour chutney over the cheese ball to cover. Sprinkle coconut flakes on the cheese ball to cover. Serve with rice crackers.
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