Chutney Cream Cheese with Gingersnaps

I have not seen a recipe like this in donkeys’ years. It’s super simple, but has a lot of flavor, if, and that’s a big if, you like these kinds of flavors. To me these are great, and underused, flavors and while the MotH and the Boy both tried this, it was largely left to me to finish. Gee, rough job. I will go out on a limb and say this is not breakfast food though. Afternoon snack, especially with some hot tea, was just lovely.

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16 ounces cream cheese, softened
1⁄2 cup chopped chutney
2 Tbs sultanas (the pretty raisins)
2 teaspoons curry powder
1⁄2 teaspoon dry mustard

Mix softened cream cheese with curry powder and mustard. add the chutney and mix together well. Place in fridge at least 3 hours or overnight.

Serve with gingersnaps.

Source: Genius Kitchen

Sweet Tomato Chutney

 Sweet Tomato Chutney
  • 1 whole head garlic, peeled & chopped

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    Sweet Tomato Chutney w/Cream Cheese and Crackers

  • One 2-inch piece of fresh ginger (1 inch by 1 inch), peeled and chopped
  • 1-1/2 cups red wine vinegar
  • 2 pounds fresh skinned tomatoes (or 1 pound and 12 ounces canned whole tomatoes)
  • 1-1/2 cups granulated sugar
  • 1-1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon cayenne pepper (depending on how hot you like it)
  • 2 Tablespoons golden raisins
  • 2 Tablespoons blanched slivered almonds

Put the garlic, ginger and 1/2 cup of vinegar in the food processor and process until smooth. In a large, heavy-bottomed pot, place the tomatoes (and juice from the can if using canned tomatoes) and the rest of the vinegar, sugar, salt, cayenne. Bring to a boil. Add the puree from the food processor and simmer uncovered for about 2 to 3 hours until it thickens and a film clings to a spoon when dipped. Stir occasionally at first and more frequently later as it thickens. You may need to lower the heat as the liquid diminishes. Add almonds and raisins. Simmer, stirring another 5 minutes. Turn off the heat and let cool. It should be as thick as honey. Bottle in clean containers, and refrigerate. Must be kept in the refrigerator. Good indefinitely. Makes about 2 cups.

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Sweet Tomato Chutney

This is great served with cream cheese and crackers.

Source: Llewellyn Lodge, Lexington, Virginia

This is truly one of my favorite things to make any time of year. I serve it with cream cheese, as above, but also serve it with sharp cheddar cheese. I don’t tend to use the almonds with mine, but I expect they would be a nice touch.