Savory Mini Cheesecakes With Red Pepper-Tomatillo Chutney

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Be cautious erstwhile utilizing fenugreek seeds: They adhd bitterness to a dish, truthful a small goes a agelong way. Also, they are not substitutes for caller fenugreek oregon dried fenugreek leaves; the flavors and textures are miles apart.

This chutney is tangy and has a spot much liquid than most; it tin beryllium utilized for drinks and different Indian recipes. The spices called for are disposable astatine astir Indian markets.

Only 3 tablespoons of the chutney is utilized successful this recipe; the remainder tin beryllium covered tightly and refrigerated for up to 1 week. The cheesecakes tin beryllium assembled up to 1 hr successful advance.

Adapted from "Modern Spice," by Monica Bhide (Simon and Schuster, 2009).

Ingredients

measuring cup

Servings: 30 pieces and 1 generous cupful of chutney

For the cheesecakes

30 mini phyllo shells, specified arsenic Organic Mini Fillo Shells from the Fillo Factory
8 ounces pick cheese, astatine country somesthesia (may substitute low-fat but not nonfat)
1 mean egg
5 tablespoons sour pick (may substitute low-fat but not nonfat)

For the chutney

2 tablespoons rootlike oil
5 oregon 6 curry leaves
Pinch asafetida
1/2 spoon cumin seeds
1/2 spoon fenugreek seeds (see headnote)
1 spoon fennel seeds
1 spoon achromatic bulb (nigella) seeds
1/2 spoon achromatic mustard seed
4 full dried reddish chile peppers
10 to 12 greenish tomatillos (papery skins removed), washed and chopped into tiny dice (2 cups)
1 mean reddish doorbell pepper, stemmed, seeded and chopped into tiny dice (1 cup)
1-inch portion ginger basal (at slightest 2 teaspoons)
1/4 cupful sugar
1/2 cupful water
1/4 cupful distilled achromatic vinegar (may substitute freshly squeezed citrus juice)
1/2 spoon salt

Nutritional Facts

Per piece, with chutney

Calories
77
Fat
5 g
Saturated Fat
2 g
Carbohydrates
8 g
Sodium
90 mg
Cholesterol
16 mg
Protein
2 g
Fiber
1 g
Sugar
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Modern Spice," by Monica Bhide (Simon and Schuster, 2009).

Tested by Marcia Davis.

Published March 13, 2026