Indian cheese ball recipe
 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. 450g/1lb full-fat cream cheese, at room temperature125g/4½oz mature cheddar, grated on the fine side of a box grater2 tbsp mango chutney¼ tsp dried red chilli flakes1 tbsp finely chopped fresh coriander leaves120g/4¼oz Bombay mix40g/1½oz pomegranate seedsassorted crackers, to serve 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 120g/4¼oz Bombay mix 40g/1½oz 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. 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. 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. 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. 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. 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.