Chutney Cheese Ball

December 27, 2012

I am completely obsessed with Chutney. Where has it been my whole life? It is this amazing play on sweet, savory, spicy and salty. Just all around delicious. I found this recipe in a recent Better Homes and Gardens and was excited to try it. It called for your “favorite” chutney and since I have never even tried a chutney, I just grabbed the first one I found. If you have a favorite, use that. If not, see if you can find this kind. It’s delish.

I love a good cheese ball. My favorite one to make around Christmas is the old Southern Living recipe with pineapple, bell pepper, onion and pecans only it’s a little labor intensive. This recipe tastes a lot like it and was ready in a snap. It is in the best interest of your recipe to shred the cheese fresh from a block, the pre-shredded kind is coated with some weird wood clippings. No, thank you.

This New Years Eve, put this on your table with pita crisps, you will be so glad you did. {We ate this up so fast I didn’t get a picture!}

1 block cream cheese, softened
2 oz colby cheese, shredded (1/2 cup)
2 oz monterrey jack cheese, shredded (1/2 cup) 
1 clove garlic minced
1/8 cup green onion, diced

1/4 cup favorite chutney 
1/2 cup finely chopped pecans
salt and pepper to taste 

In a bowl, stir together cream cheese, shredded cheeses, garlic, chutney and green onion. Mix well, using a hand mixer if desired, season with salt and pepper. Chill at least two hours then remove from fridge and shape into a ball (I use a spatula and just stir and shape it in the bowl). Roll ball in pecans, place on a platter and serve with pita crisps or crackers. Enjoy!

  • Kyle Hinson

    Yum! Where do you find that chutney?

    • Bethany

      locally, I found it at Bentonville Butcher but I’m sure they have it at any whole foods or grocery store. It’s made by Stonewall Kitchen, a national brand. I hope that helps!

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