Cream Cheese and Chutney Roulade

Cream Cheese and Chutney Roulade Recipe
Photo: Kate Sears


Serves 8
Total time: 9 Hours, 15 Minutes

Recipe Time

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

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


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


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.

November 2011
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