Best Chutney Cream Cheese Recipes

CHUTNEY-TOPPED CREAM CHEESE SPREAD

Steps:

• In a small bowl, beat cream cheese until smooth; stir in green onions. Spread into a shallow serving dish., Top with chutney; sprinkle with peanuts. Serve with crackers.

CREAM CHEESE/CHUTNEY APPETIZER

Steps:

• Press softened cream cheese into oiled mold of desired shape. (For easy removal, spray mold with cooking spray and line with plastic wrap if desired.) , Unmold on chilled plate. Pour chutney over mold; sprinkle with onions. Ring plate with crackers (buttery crackers are especially good with this appetizer). Serve immediately.

CREAM CHEESE-CHUTNEY SPREAD

Steps:

• Place block of cream cheese on a serving dish or board. Spoon chutney over cheese. Top with bacon.
• Serve with crisp crackers.

CREAM CHEESE DIP WITH CHUTNEY

Steps:

• Put slices of bacon into a medium skillet and cook over medium heat, turning occasionally, until crisp, 5 to 8 minutes. Transfer bacon to paper towels to let drain, then crumble and set aside.
• Put butter, cream cheese and cheddar cheese into a medium bowl and mix with a wooden spoon until well combined.
• Transfer cheese mixture to a serving bowl and smooth out top with back of spoon.
• Spread chutney over cheese mixture and scatter bacon and scallions on top.
• Cover with plastic wrap and refrigerate until well chilled, 2-3 hours.
• Allow dip to rest 1 hour at room temperature before serving. Serve with crackers, if you like.

CURRY CREAM CHEESE AND CHUTNEY SPREAD

Steps:

• Mix together curry powder and cream cheese. Pat softened cream cheese mixture into a 3/4-inch thick pancake shape (approximately 8-inch in diameter) onto a serving plate.
• Spread chutney evenly over the cream cheese. Sprinkle in even layers: chives, currants, coconut, top off with the chopped peanuts.
• Serve with crackers (Armenian-style is best).

WONTON CUPS WITH CREAM CHEESE AND CHUTNEY

Steps:

• Preheat oven to 350 degrees. Stack wonton wrappers and, using a 2 1/2-inch round cookie cutter, cut into rounds. Working with 3 rounds at a time (and keeping the remaining covered with a damp towel), spread them out on a work surface; brush one side of each wrapper with oil.
• Tuck rounds into nonstick mini-muffin cups, oiled side up; press down to fit into bottom and sides. Bake until golden brown, 8 to 10 minutes. Cool slightly before removing.
• In a small bowl, mix cream cheese, chutney, and mustard. Spoon about 2 teaspoons cream-cheese mixture into each cup; garnish with chives, if desired, and walnut pieces. Serve.

CHUTNEY CREAM CHEESE BALL

Steps:

• Combine all ingredients except chutney and mix thoroughly.
• Form into a ball; wrap in plastic wrap and refrigerate until firm.
• Just before serving remove from refrigerator and place on a serving platter.
• Pour chutney over ball and spread with a spatula to coat evenly.
• Serve with crackers.

CHUTNEY CREAM CHEESE

Steps:

• Combine all ingredients except chutney.
• Spoon mixture into a serving bowl and top with chutney.
• Serve with crackers.

BLUE CHEESE SHORTBREAD LEAVES WITH CREAM CHEESE-CHUTNEY ROULADE

Steps:

• For shortbread:
• Blend blue cheese and butter in processor until creamy. Add flour, cornstarch, salt, and pepper. Using on/off turns, process until mixture resembles coarse meal. Add walnuts and process just until moist clumps form. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate until firm, about 1 hour.
• Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Roll out dough between sheets of plastic wrap to 1/8- to 1/4-inch thickness. Remove top sheet. Using 2 1/2x1-inch leaf-shaped cookie cutter, cut out leaves. Transfer leaves to prepared baking sheets. Gather dough scraps and reroll; cut out additional leaves. Transfer to prepared baking sheets. Bake until golden brown, about 20 minutes. Transfer leaves to rack and cool. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)
• For roulade:
• Using rolling pin, flatten cream cheese between sheets of plastic wrap; roll into 10x8-inch rectangle. Remove top sheet of plastic wrap. Spread 1/3 cup chutney atop cream cheese rectangle, leaving 1-inch plain border. Sprinkle chutney with 2 tablespoons green onions. Using plastic as aid and starting at 1 long side, roll up cream cheese, jelly-roll style, into log. Gently press remaining green onions onto roulade. Wrap roulade tightly with plastic. Refrigerate until set, at least 2 hours and up to 2 days.
• Place roulade on platter. Surround with shortbread leaves. Top roulade with remaining 1/3 cup chutney and serve.

MANGO-CHUTNEY CREAM CHEESE APPETIZER SPREAD

Steps:

• Heat oven to 350°F.
• Mix chutney and cumin until blended. Spoon over cream cheese on baking sheet sprayed with cooking spray.
• Bake 15 min.
• Top with nuts.

CHUTNEY-TOPPED CREAM CHEESE SPREAD

Steps:

• In a small bowl, beat cream cheese until smooth; stir in green onions. Spread into a shallow serving dish., Top with chutney; sprinkle with peanuts. Serve with crackers.

CHUTNEY CREAM CHEESE SPREAD

Steps:

• mix softened cream cheese with curry powder and mustard.
• toast almonds in small fry pan and add to cream cheese mixture with mustard.
• mix together well.
• Place in fridge at least 3 hours or overnight.
• put in seving bowl with crackers and enjoy !

CREAM CHEESE BALL WITH MANGO CHUTNEY

Steps:

• Combine Cheese and ... Form into ball. Pour chutney over the top. Could also form into springform pan for pretty presentation.

CREAM CHEESE & CHUTNEY PLATTER

Steps:

• 1. With a mixer, beat cream cheese and then add cheddar cheese, sherry, curry powder and salt (if using).
• 2. Spread mixture on a serving platter about 1/2 inch thick. Chill until mixture is firm.
• 3. Just before serving, spread chutney over the top of the cream cheese mixture and sprinkle with chopped green ions. Serve with crackers.

CURRIED CREAM CHEESE AND CHUTNEY PARTY SANDWICHES

Steps:

• Beat cream cheese, butter, and whipping cream at medium speed with an electric mixer until creamy.
• Add curry powder, garlic, chutney, and 1 cup pecans, beating until blended Spread cheese mixture on half of bread slices; cover with remaining bread slices.
• Trim crusts, and cut sandwiches in half diagonally.
• Spread outside edges of bread with butter, and roll in remaining chopped pecans.
• Serve immediately, or store, covered with damp paper towels, in an airtight container in refrigerator.

AMAZING VEGGIE SANDWICH WITH CREAM CHEESE, SPINACH AND CHUTNEY.

Steps:

• Thickly spread the cheese on one slice of bread.
• Put a handful of Spinanch on top, and spread this out.
• Cut the tomato, and place this on top.
• Add salt and pepper.
• Thickly spread the red onion chutney on the other slice of bread and add to the sandwich!

WONTON CUPS WITH CREAM CHEESE AND CHUTNEY

Steps:

• 1Preheat oven to 350 degrees F. Stack wonton wrappers and, using a 2 1/2-inch round cookie cutter, cut into rounds. Working with 3 rounds at a time (and keeping the remaining covered with a damp towel), spread them out on a work surface; brush one side of each wrapper with oil. 2Tuck rounds into nonstick mini-muffin cups, oiled side up; press down to fit into bottom and sides. Bake until golden brown, 8 to 10 minutes. Cool slightly before removing. 3In a small bowl, mix cream cheese, chutney, and mustard. Spoon about 2 teaspoons cream-cheese mixture into each cup; garnish with chives, if desired, and walnut pieces. Serve.

CRANBERRY CHUTNEY WITH CREAM CHEESE

Steps:

• Combine sugars and water in medium saucepan; bring to a boil.
• Stir in apples; simmer 3 minutes, stirring occasionally.
• Add cranberries and orange rind; cook 10 to 15 minutes or until cranberries are softened and chutney has thickened, stirring occasionally.
• Spoon chutney into tightly covered container; refrigerate up to 2 weeks.
• When ready to serve, cut block of cream cheese into Christmas tree shape, if desired; brush with food color to resemble branches of tree.
• Press nuts onto bottom of tree for"trunk.
• "Remove a few cooked cranberries from chutney for garnish and use to decorate cream cheese tree along with bell pepper cutouts, if desired.
• Serve chutney with crackers.