In a large bowl, beat butter, cream cheese, and curry powder with a hand-held electric mixer until smooth.
Add the cheddar cheese and mix it in.Spread mixture in the bottom of a wide-mouth bowl.
Spread mango chutney on top. Cover with plastic wrap and refrigerate at least 1 hour.
In a small nonstick skillet, melt butter over medium heat. Add pecans and cook for a few minutes to toast. Stir them often so they don't burn. Season with a little salt and let cool.
To serve, sprinkle pecans, bacon, and green onions on top.