Cream Cheese and Chutney Roulade

Cream Cheese and Chutney RouladeRecipe
Photo: Kate Sears
Serves 8

Cost per Serving:



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8 ounces cream cheese, chilled
1/4 cup mango chutney, large pieces minced
1/4 cup thinly sliced scallions
1/3 cup raw hulled pumpkin seeds
Pinch of salt


Prep: 10 Minutes
Cook: 5 Minutes
Chill: 9 Hours
Total: 9 Hours, 15 Minutes

1. Place cream cheese between 2 sheets of plastic wrap and gently roll out to a 9-by-6-inch rectangle. Place in refrigerator for 1 hour.

2. Remove top sheet of plastic and spread chutney over cheese, leaving a 1-inch border on one of the long sides. Scatter scallions on top.

3. Using plastic wrap, roll up cream cheese into a log, with plain border at end. Cover tightly with plastic and chill for at least 8 hours or up to 2 days.

4. Place a small skillet over medium heat to warm. Add pumpkin seeds and salt, then toast, shaking pan often, until seeds are fragrant, about 3 minutes. Immediately transfer seeds to a bowl to cool. When cool, roughly chop.

5. When ready to serve, unwrap cheese and gently press chopped pumpkin seeds all over outside. Serve with crackers, if desired.

Created date

October 2011

Nutritional Information

Calories 150
Fat 12 g
Satfat 7 g
Protein 3 g
Carbohydrate 9 g
Fiber 0.0 g
Cholesterol 31 mg
Sodium 276 mg