chutney cheeseboard.

Dietary: Vegetarian, gluten free option
Total Time: 5–7 minutes
Prep Time: 5–7 minutes
Serves: 2–4 people

Ingredients:
Mudgeeraba Spices & Curry Blends Traditional Queensland Mango Chutney Mild (440 g)
Mudgeeraba Spices & Curry Blends Indian Date & Almond Chutney Mild (460 g)
Breadsticks
Two types of crackers
Prosciutto
Mediterranean mixed olives
Smoked cheddar or cheese of your choice
Dried apricots

Method:
Arrange all ingredients on a large board or platter.
Spoon both chutneys into small serving bowls and place them on the board.
Surround the chutneys with crackers and breadsticks for dipping.
Fold or roll the prosciutto and scatter it across the platter.
Add wedges or slices of smoked cheddar, and fill any remaining gaps with mixed olives and dried apricots.
Serve immediately as a grazing platter for entertaining or a relaxed appetiser.

Notes & Variations:

• Swap prosciutto for grilled vegetables to make the board vegetarian-friendly.

• Add fresh fruit like grapes or sliced pears for a sweet contrast.

• Mix and match chutneys and cheeses to suit the season or occasion.