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Mango-Apricot Chutney Spread Recipe

4/22/2014

8 Comments

 
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Whenever we go back to Boston to visit family, I always look forward to lobster, old-school pizza, and ice cream. But there's one more thing: the Curry Chutney Apricot Cheese Spread from Wasik's Cheese Shop in my husband's hometown. This recipe is my attempt to recreate it using ingredients that are easy to find. Mix together softened cream cheese, jarred mango chutney, curry powder, and dried apricots into a sweet-savory-creamy spread to put on crackers or fancy up a turkey sandwich. While it's not quite the same as what Wasik's makes, this spread will staunch my cravings until our next trip. (Click "Read More" below for the full recipe.)

MANGO-Apricot CHUTNEY SPREAD

Makes:                 About 1 1/4 cups
Total Time:           Under 5 minutes, 
                                       plus at least 1 hour chilling time
Hands-On Time:
  
Under 5 minutes

Nice to Know: This dip can be made up to 3 days ahead and 
                                 stored covered in the refrigerator. Let sit out at
                                 room temperature for 30 minutes before serving.

INGREDIENTS
8 ounces cream cheese, at room temperature
1/4 cup Major Grey's Mango Chutney
1/2 teaspoon curry powder
1/4 cup small-dice dried apricots
Crackers, crostini, or breadsticks, for serving

INSTRUCTIONS
  1. Place the cream cheese, chutney, and curry powder in a medium bowl and mash and stir together with a wooden spoon or rubber spatula until smooth. (Alternatively, use the paddle attachment in a stand mixer or a hand mixer.)
  2. Add the apricots and stir to combine. Cover with plastic wrap and refrigerate until the flavors come together, about 1 hour or up to 3 days. To serve, let sit out a room temperature for 30 minutes to soften. Serve with crackers, crostini, or breadsticks.
8 Comments
Kim
12/20/2016 01:59:07 pm

Texas girl here has just been gifted her first tub of Wasik's version of this. Completely obsessed. Plan to try yours ASAP, but was wondering if you can tell me if you can put your finger on *how* it's not quite alike? Just curious before I get going. Looks awfully good!

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Laurie
12/21/2017 05:59:40 am

OMG. Also obsessed with this Wasik spread. Eating some now as my friend once again picked some up on her bi-monthly trip to Wellesley Massachusetts. I was actually surfing the web for a copycat recipe and I happened upon your post. I believe there is cheddar cheese in it as well. And I have seen other recipes on the web that use the ingredient. Those recipes call for shredded cheddar. However I am trying to figure out How to keep it creamy versus feeling the shredded cheddar in your mouth. The only thing I can figure is starting with a whipped cheddar spread base.

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J Hauck
8/20/2018 05:26:30 am

I have made many attempts to recreate Wasiks chutney chesse spread. One ingredient that I used to make it a bit lighter and creamier is Mascarpone cheese. I did half cream cheese and half mascarpone and it was "closer" to the original!

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Sirri
2/3/2019 09:51:46 am

I, too, am a Wasik's devotee. This was really good. The only change I made was to throw in some freshly grated parmigianno reggiano. Didn't measure exactly but perhaps 3/4 cup finely grated.

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Lauren
12/28/2019 08:04:13 pm

I was obsessed with this dip at Christmas! I tried this recipe and its tooo much curry. I re did it using 2 containers od marscapone, the full jar of chutney, more apricot and 1/4 tsp of curry!! Its pretty close and delish!!

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biggest air fryer size link
9/5/2021 01:15:40 am

So great. Both eye-catching and delicious to look at. I will use this recipe to test. Thanks for sharing the blog.

Reply
Mimi
4/12/2023 05:41:43 am

Have also heard 1/2 mascarpone and 1/2 cream cheese for the base. Will try it with a chutney from the store in Wellesley again. I bought the basic yankee chutney from the store to try making my own version and it just wasn’t the same.

Reply
greta shunmakker link
3/22/2025 04:02:40 am

Yes, Wasik's is a beautiful spread but be prepared to take out a second mortgage when you take the plunge to shop there. It's ridiculously expensive and you can get the same cheeses, maybe not exact same spreads, for much less financial pressure. Btw, they use an industrial strength mixer that creams any cheeses together to get the creamy texture of all their spreads.

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    Photo by Jennifer Quen

    WELCOME

    I'm a food editor and professionally trained recipe developer and food stylist. You'll usually find me in the kitchen tinkering with new ideas and recipes to share with others. 

    When I'm not there, I'm probably wandering through grocery stores and farmer's markets, sniffing and searching for something new and inspiring!

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