Curried Chutney

• 1 tsp. curry powder
• 18 tsp. cayenne pepper or to taste
• 1/2 cup diced baked tofu, hickory or 5-spice flavor
• Crackers or jicama, sliced
• 15 blanched almonds, toasted
• Finely chopped cilantro (optional)
• 1/2 cup finely chopped yellow or red bell pepper
• 1/2 cup bottled mango chutney, large pieces of mango chopped

1. In small bowl, combine chutney, bell pepper, curry powder and cayenne pepper; mix well.
2. Stir in tofu.
3. Cover and chill at least 30 minutes or up to 8 hours.
4. Spread on crackers or jicama with chutney mixture; transfer to serving platter.
5. Top each with an almond; sprinkle with cilantro if desired.

curry powder, cayenne pepper, crackers, blanched almonds, cilantro, red bell pepper, mango

Taken from www.vegetariantimes.com/recipe/curried-chutney/ (may not work)