Garlic Chutney Cheese Truffles
Inspired by Indian flavors, these cheese truffles are coated in a spicy dry garlic chutney and pack quite a punch. Serve this fun fusion appetizer at your next festive party to wow your guests!
Servings: 16 truffles
Ingredients
- ¼ cup peanuts raw 50 grams
- 8 oz cream cheese at room temperature 226 grams
- 1 cup cheddar cheese grated, 100 grams
- 2 tablespoons parsley chopped
- ⅛ teaspoon black pepper or to taste
- ⅛-¼ teaspoon salt adjust to taste
- 10 large garlic cloves grated, 30-35 grams
- 1 tablespoon white sesame seeds
- 1 cup dry coconut slices 110 grams
- ½ teaspoon salt or to taste
- ½ teaspoon hing
- 1 tablespoon Kashmiri red chili powder add more a spicier chutney
- crackers, khakra to serve
Instructions
- To a small pan on medium heat, add ¼ cup (50 grams) raw peanuts. Dry roast them stirring constantly for 2 to 3 minutes until they are golden brown in color. Do not burn them. Transfer them to a mortar and crush the peanuts using a pestle. We want the texture of peanuts in the truffles and hence I recommend using a mortar and pestle for this. Set this aside.
- Take a medium size ball, and to that add 8 oz (226 grams) cream cheese which must be softened and at room temperature. To that now add, 1 cup (100 grams) grated cheddar cheese, and 2 tablespoons parsley, chopped. Also add the roasted crushed peanuts that we prepared before and ⅛ teaspoon ground black pepper and ⅛-¼ teaspoon salt. The cheese already has salt in it so taste and add only a little bit of salt here. The cheese mixture is now ready.
- If the mixture seems too wet, you can place it in the fridge for 30 minutes to firm up a little before shaping into truffles or do it right away. I made them right away. Take 1 tablespoon of the cheese mixture and roll between your palms to make a round ball. Make all truffles similarly and place them on a baking sheet lined with parchment paper. I got 16 truffles from this mixture.
- Now, place the truffles in the fridge for an hour or so. You can even do this and keep them refrigerated overnight.
- To make the chutney, first dry roast 10 large garlic cloves (30-35 grams) in a pan on medium heat until they are light golden brown in color , around 5 to 6 minutes. Remove them in a bowl. To the same pan, now add 1 tablespoon white sesame seeds and roast for a minute or so on medium heat until they start popping and start turning golden brown in color. Transfer to the same bowl as the garlic.
- Now, to the same pan, add 1 cup (110 grams) dry coconut slices and dry roast for 4 to 5 minutes or until they change color. Transfer to the same bowl as the garlic and the sesame seeds. Let it all cool down.
- Transfer the roasted garlic, sesame seeds, and coconut to a spice grinder along with ½ teaspoon salt, ½ teaspoon hing and 1 tablespoon Kashmiri red chili powder. Add more of the chili powder for extra heat. Pulse to combine everything and make the chutney, the chutney should have a coarse texture.
- Transfer the dry garlic chutney to a plate. Take out truffles from the fridge and roll each truffle into the chutney. If chutney doesn't stick, press it onto the truffles with your hands. Coat all the truffles similarly.
- Add a small skewer to every truffle so that they are easier to pick and eat. Serve these garlic chutney cheese truffles at your party with naan dippers, khakra and crackers.
Notes
- These truffles are gluten free. Make sure to serve them up with gluten free crackers for your gluten free guests.
Nutrition
Calories: 99kcal | Carbohydrates: 2g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 191mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 452IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 0.4mg