Texas Tables Recipe

Here is a seasonal sample recipe from our award-winning cookbook, Texas Tables, which was recently featured in an article written by JLTW’s Emily Oberton for Houstonia Magazine.



Mango Chutney Torta

  • 1 cup 1% cottage cheese
  • 16 ounces cream cheese, softened
  • 1 teaspoon curry powder
  • 1 cup dry roasted peanuts
  • 1 cup chopped green onions
  • 1 cup golden raisins
  • 1 (9-ounce) jar mango chutney
  • 1/2 cup chopped dry roasted peanuts
  • 1/2 cup chopped green onions
  • 3/4 cup shredded coconut, toasted

This recipe requires 8 hours of refrigeration. Line any shape loaf pan with plastic wrap, allowing enough overhang to cover the torta. Process the cottage cheese in a food processor until smooth, scraping the side of the bowl once. Add the cream cheese and curry powder and process until smooth. Add 1 cup peanuts, 1 cup green onions, the raisins and ¼ cup of the chutney. Pulse three or four times or until the peanuts are coarsely chopped.

Spread half the cream cheese mixture in the prepared pan. Layer with ½ cup of the remaining chutney and the remaining cream cheese mixture. Spread with the remaining chutney. Chill, covered with plastic wrap, for 8 hours.

Invert the torta onto a serving platter, discarding the plastic wrap. Sprinkle ½ cup peanuts, ½ cup green onions and the coconut over and around the torta. Serve with assorted party crackers. Serves 25.