Stir together all chutney ingredients in a small saucepan and bring to a boil. Reduce heat to medium and cook for 30 minutes or until mixture is thick and syrupy and all excess liquid is absorbed, stirring frequently. Watch carefully during the last 5 minutes to avoid burning. Let cool completely. Stir together cream cheeses in a medium bowl. Line a 3 cup bowl with cheesecloth. Spread about 2/3 cup of cream cheese mixture into the bottom of the bowl. Top with 1/3 of the chutney, then repeat layers, ending with cream cheese. Press lightly to compress ingredients then invert onto a serving plate and remove cheesecloth. Cover with plastic wrap and refrigerate until ready to serve. Just before serving, top with lemon zest and thyme. Serve with whole grain crackers or baguette toasts.