Chutney Cheese Ball
We recently caught up with The Chew's Clinton Kelly about holiday entertaining. In addition to his fantastic tips to throwing a hit shindig, the stylish co-host revealed one of his favorite recipes. When asked to pick his hands-down favorite recipe, he said that as a host on the show, "I have access to so many…
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
nut free
contains cheese
contains gluten
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- 2 tbsp sour cream
- â½ tsp salt
- 1 lb cream cheese (softened to room temperature)
- â½ cup currants
- â½ cup walnuts (toasted and chopped)
- â½ cup scallions (thinly sliced)
- â½ tsp ground curry powder
- â½ jar mango chutney (about 4 oz)
- 1 cup shredded sweetened coconut flakes
- plain rice crackers (to serve)
- Carbohydrate 1.61498099658333 g
- Cholesterol 42.2800818333333 mg
- Fat 13.1581272906667 g
- Fiber 0 g
- Protein 2.29433042008333 g
- Saturated Fat 7.42647989753333 g
- Serving Size 1 1 Serve (40g)
- Sodium 122.072677725 mg
- Sugar 1.61498099658333 g
- Trans Fat 1.85987158889167 g
- Calories 132 calories
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 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.
