Pecan-Chutney Cheese Ball

Delicious, I tried this from the Southern Living Magazine and it is a keeper.





Pecan-Chutney Cheese Ball



2 (8-oz) packages cream cheese, softened


1 (9-oz) jar mango chutney


3 Tbsp curry powder


1/2 tsp dry mustard


Process in a food processor until smooth, stopping to scrape down sides as needed.


Stir in:


1/4 cup minced green onions


1 cup each finely chopped toasted pecans and toasted sweetened flaked coconut.


Transfer to a large bowl; cover and chill 24 hours. Shape cheese mixture into 2 (6-inch) logs. Stir together 1 cup chopped toasted pecans and 1/2 cup chopped fresh parsley in a shallow dish; roll logs in pecan mixture. Serve with ginersnaps (delicious), sliced Gala apples and Bartlett pears, and assorted crackers.