Indian cheese ball
Presenting the showstopping centrepiece for your next cheese board! This festive cheese ball is infused with chilli and mango chutney, then encrusted with Bombay mix and juicy pomegranate seeds. It’s a delicious, spreadable cheese to serve on crackers.
Although you need to begin this recipe a day ahead, it really couldn’t be easier to put together.
Ingredients
- 450g/1lb full-fat cream cheese, at room temperature
- 125g/4½oz mature cheddar, grated on the fine side of a box grater
- 2 tbsp mango chutney
- ¼ tsp dried red chilli flakes
- 1 tbsp finely chopped fresh coriander leaves
- 120²µ/4¼´Ç³ú Bombay mix
- 40²µ/1½´Ç³ú pomegranate seeds
- assorted crackers, to serve
Method
Combine the cream cheese, cheddar, mango chutney, chilli flakes and coriander with a wooden spoon in a large bowl. Mix well for around 4–5 minutes, or until the mixture is very thick and creamy.
Lay a large piece of cling film (about 50x50cm/20x20in) out on a work surface. Spoon the cheese mixture into the centre and wrap tightly, forming the cheese into a ball as you wrap. Chill the cheese ball in the fridge overnight. It can be kept wrapped in the fridge for up to 1 week.
When ready to serve, sprinkle the Bombay mix and pomegranate seeds in an even layer on a large plate. Unwrap the cheese ball and place in the centre of the plate. Roll the cheese in the Bombay mix and pomegranate to evenly coat the entire ball. Use your hands to press the toppings into any large gaps.
Serve immediately with an assortment of crackers.
Recipe Tips
The cheese ball can be made up to 2 days in advance – roll the cheese in the Bombay mix and pomegranate just before serving.
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