1 1/2 cups water
1 1/2 tablespoons olive oil
3/4 cup nonfat dry milk
1/2 teaspoon ground cinnamon
3/4 cup whole wheat flour
3/4 cup semisweet chocolate chips
1/2 cup chopped pecans
1/2 cup butter, melted
1/4 cup chopped almonds
1 teaspoon dried basil
1/4 cup chopped pecans
1/2 cup flaked coconut
1/2 teaspoon curry powder
1/4 cup curry paste
1/4 cup chopped pecans
3/4 cup sliced almonds
Pour water into saucepan and heat over medium heat, then remove from heat.
In a large mixing bowl, blend milk, cinnamon, whole wheat flour, chocolate chips and pecans. Stir in melted butter. Add almonds, basil, pecans and curry powder. Whisk until smooth.
Transfer mixture to saucepan and stir in curry paste and curry paste. Heat mixture over low heat, uncovered, until mixture thickens. Stir in coconut and curry paste. Reduce heat to medium and stir in flour mixture. Stir around until mixture forms a ball. Stir in chocolate mixture and nuts.
Remove from heat and let cool. Spread chilled chutney over the cooled cheese. Chill until slightly thickened before serving.