Set a small pot over medium heat. Add two tablespoons of the butter. Once melted add the garam masala and cook, stirring constantly for about 30 seconds. Transfer the butter to a mixing bowl and let cool for 10 minutes.
Add the remaining two tablespoons of butter, cream cheese, cheddar and mango chutney and mix well to combine. Set in the fridge to firm up for 15 minutes.
Remove from the fridge and form the mixture into a ball.
Scatter the crispy onion into a pie plate. Transfer the cheese ball to the plate and press the onions into the exterior of the cheese until it is fully coated.
Wrap the ball in plastic wrap and chill for at least 1 hour up to 48 hours before serving.
