This week I am continuing my quest for the best of the best when it comes to appetizers. As the holiday parties are quickly approaching, I find myself trying to find some new, delicious, never before served by me, appetizers! So this week I tried a Mango Chutney Cheese Ball. I didn’t want to buy the chutney because, well, I like to make the food myself. That way I know it is good, and I know what is in it. I only needed a couple tablespoons of the chutney for the cheese ball, but the chutney recipe I used made 2 1/2 cups. But that’s alright. Chutney makes a delicious accompaniment to chicken and pork and is perfect for fall. So we have 2 recipes here. We will make the chutney first, and then the cheese ball.This is so good. I know you are going to like it.
Mango Chutney
(this is adapted from a recipe by Robert Pickens)
2 1/2 cups diced Mangos
1″ piece of peeled fresh Ginger
1 Serrano Chili~minced
1 clove Garlic~minced
1/4 teaspoon Salt
1/2 cup Cider Vinegar
1/2 cup firmly packed Light Brown Sugar
1/2 cup dried Cranberries
Freshly Ground Black Pepper
Peel the mangos. It took 2 1/2 mangos for 2 1/2 cups.
Mangos can be difficult to peel. Cut the ends off.
Let the mango sit firmly on one end.
Cut around the center, leaving the core alone.
Be very careful. The mango is so slippery, it can fall out
of your hand and you end up cut.
Slice the pieces you cut off the mango, and then chunk the pieces.
Place the mango in a medium saucepan.
Cut the ends off of the serrano pepper.
Slit the pepper down the middle. Remove the seeds
by running the pepper under running water. DO NOT
inhale over the water as the seeds are being hit by the water.
It will make you cough and choke.
All clean and seed free!
Cut the halves into thirds.
Chop the thirds into very small pieces.
Add to the pan.
Smash the clove of garlic.
Chop the garlic into slices.
Chop the slices into small pieces.
Add to the pan with the mango and the pepper.
Add the piece of ginger in. Keep it whole.
Add the salt and the cider vinegar.
Add the light brown sugar into the saucepan.
Add the cranberries and the pepper.
Mix the chutney together and bring it to a boil.
Once it is boiling, reduce the heat, and simmer until
it becomes thick, about 25 minutes.
It will look like this when it is done. Let cool.
Refrigerate.
Cheese Ball
8 oz Cream Cheese~softened
2 tablespoons Mango Chutney~chopped
1 teaspoon Curry Powder
1 teaspoon Ground Ginger
1/2 cup chopped Pecans
Start by chopping the pecans.
They should be a pretty fine chop because they are
going to coat the outside of the cheese ball.
The fine chop will stick better and look prettier.
Put the cream cheese in the food processor.
You can use a bowl and a mixer if you like.
Add the chutney.
Add the curry powder and the ginger.
Pulse until well mixed. 6-8 times.
Form the cheese mix into a ball.
Roll the ball in the chopped pecans.
Keep rolling and covering.
Keep at it until it is completely covered.
You should use all the pecans you chopped.
Cover the cheese ball with plastic and refrigerate.
Serve with crackers! Let me know if you like this appetizer! I will keep trying new ones every week until about the second week in December. Thanks for stopping by The Freshman Cook!
