Remember how I mentioned that my mother would bring home recipes from the southern ladies she worked with and make us kids taste-test the results? This is still a habit of hers. When my mother was here last month, she handed me a recipe for a mango chutney cashew spread. I’m a fan of dips, so I knew trying this wouldn’t be a problem. However, for you chutney purists, you may want to look away as the recipe calls for pre-made chutney by Major Grey’s. Here’s what the jar looks like:
Anyway, this spread is actually quite tasty, sweet from the chutney but savory from the curry. Though, that could’ve been because I doubled the amount of curry the recipe states. I also substituted in pecans for the cashews and only used bacon crumbles for a topping. I wasn’t too keen on using the suggested coconut, chopped green onions, and currants as well. But, for you more adventurous folk, feel free!
Mango Chutney Cashew Spread
Soften a block of cream cheese. Then mix in 1/3 cup sour cream, 1/2 cup Major Grey’s chutney (usually found in the salad dressing aisle), 1/2 cup coarsely chopped cashews, and 1 tablespoon curry. Scoop mixture into a flat serving dish and sprinkle the top with coconut, chopped green onions, currants, and bacon. Serve warm with crackers.