5 Indian ‘Charcuterie Boards’ to Indulge in this Christmas

Charcuterie boards have become a must-have at any festive gathering, and this Christmas, it’s time to give them an exciting Indian twist!

Traditionally, charcuterie boards are an assortment of cured meats, cheeses, fruits, and crackers, but who says they have to stay that way?

By incorporating vibrant Indian flavours and ingredients, you can create stunning Indian-inspired charcuterie boards that are as flavorful as they are festive.

From spiced snacks to colourful sweets, these boards are the perfect way to bring a unique and delicious flair to your holiday celebrations.

Ready to impress your guests? Here are five Indian charcuterie boards to enjoy this Christmas!

Chaat-cuterie

Imagine a vibrant “chaat-cuterie” board that transforms the classic Indian street food experience into an interactive feast!

With samosa chaat, aloo chaat, and papri chaat as the star attractions, this board is both a feast for the eyes and the palate.

The beauty lies in the shared essentials – sweet and spicy chutneys, crunchy sev, and potatoes – that tie everything together.

It’s a lively, customisable twist on the traditional charcuterie board, bringing people together over the bold and tangy flavours of India.

Ingredients

• 4-6 russet potatoes, diced into 1-inch cubes
• 1 tbsp chaat masala
• 1 tsp cumin powder
• ¼ tsp turmeric
• 1 tsp coriander powder
• 1 tbsp olive oil
• 2 tsp cornflour
• 1 tsp salt
• 2 tbsp cooking oil
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• A pinch of asafoetida
• 10-14 curry leaves

For the Chickpeas

• 400g chickpeas, drained and rinsed
• 1 tsp chaat masala
• ¼ tsp red chilli powder
• ½ tsp cumin powder
• ½ tsp coriander powder
• 1 tbsp olive oil

Garlic Chutney

• 2 cups fresh coriander
• 5-6 Garlic cloves
• 1-2 Green chilli peppers
• ¼ cup sweetened shredded coconut
• ¼ cup dry roasted unsalted peanuts
• 1 tbsp sugar
• 2 tsp salt
• ½ cup olive oil
• 2 tbsp lemon juice
• ¼ cup water, use as needed

Yoghurt Sauce

• ½ cup plain yoghurt
• ¼ cup water
• 2 tsp sugar

Method

1. Rinse diced potato cubes several times in cold water. Transfer them to a large bowl, cover with cold water, and refrigerate for at least 30 minutes or up to overnight.
2. Preheat the oven to 220°C. Line a baking tray with greaseproof paper.
3. Drain the potatoes and pat them dry with a paper towel. Place them in a large bowl, drizzle with olive oil, and toss with cornflour and all seasonings except salt.
4. Spread the potatoes in a single layer on the baking sheet. Bake for 15 minutes, then flip and bake for another 15 minutes. Remove from the oven and season with salt while still warm.
5. Heat cooking oil in a small saucepan. Add cumin seeds, mustard seeds, asafoetida, and curry leaves. Cook for about 30 seconds, remove from heat, and drizzle the fragrant oil over the potatoes.
6. To make the chickpeas, heat the oven to 220°C and line a baking tray with greaseproof paper.
7. Pat the chickpeas dry with a paper towel and place into a bowl. Toss the chickpeas with olive oil and spices, ensuring they’re evenly coated.
8. Spread the chickpeas on the baking sheet in a single layer. Bake for 15 minutes, toss, and bake for another 15 minutes. Allow them to cool.
9. Make the chutney by combining all the ingredients in a blender and blend for 2 minutes until smooth.
10. Create the sauce by whisking the yoghurt, water and sugar in a small bowl.
11. Place the dishes into bowls and serve with chopped red onions, sev, samosas and other dishes you desire.

This was inspired by Sweet Simple Masala.

Sweet & Savoury Charcuterie

This Indian-inspired charcuterie board combines sweet and savoury dishes, meaning there is something for everyone.

Although elements like samosas and kachori can be made from scratch, pre-made ones are fine to use, saving you lots of time.

Whenever you enjoy it this festive season, every bite is an adventure for your taste buds.

Ingredients

• 1 cup green chutney
• 1 cup tamarind chutney
• 1 cup yoghurt dip
• 200g creamy brie cheese
• 5 tbsp mango chutney
• 10-15 samosas
• 10-15 dry kachori
• 1 Cucumber, cut into small sticks
• 3 Carrots, cut into small sticks
• 1 bunch of grapes
• 1 Raw mango
• 5-6 Laddoos
• 5-6 Kaju katli
• Crackers
• Crisps
• Peanuts

Method

1. Take a large wooden board.
2. Place the chutneys in separate bowls and arrange them around the board.
3. Arrange peanuts, crisps and crackers around the board.
4. Add the samosas and kachoris.
5. Place the laddoos and kaju katli on the board.
6. On another side of the board, add the cucumber, carrots and grapes.
7. Spoon the mango chutney over the brie and bake for 15 minutes. Once done, place the cheese in the middle of the board.
8. Add the remaining elements to the board and serve.

This was inspired by Yellow Thyme.

Street Food Selection

For those who love street food, why not create this Indian charcuterie board filled with some street food favourites?

From samosas to jalebi, there are plenty of options to choose from when indulging during the holidays.

What makes this board even better is that you can set your own quantities when it comes to ingredients.

Ingredients

• Mint coriander chutney
• Tamarind chutney
• Samosas
• Dhoklas
• Khandvi
• Patra
• Bhel
• Namak para
• Chakli
• Laddoo
• Jalebi
• Barfi
• Masala peanuts
• Roasted cashews
• Banana crisps
• Makhana
• Poha chivda
• Pomegranate
• Pineapple chunks
• Grapes
• Cucumber sticks
• Carrot sticks

Method

1. Cook any items ahead of time and according to the packaging instructions.
2. Gather all the components for your board, including sweets, chutneys, and other additions. Wash and dry any fruits or vegetables you plan to include.
3. Select a board and bowls suitable for the number and type of ingredients you’re using. Bowls work well for chutneys, dips, or small snacks like masala peanuts and makhana.
4. Arrange the bowls evenly across the board. Start placing the largest items, like samosas and laddoos, first, ensuring they anchor the display.
5. Add sweets and medium-sized snacks around the larger components.
6. Use smaller items, such as nuts to fill in any empty spaces, creating a visually appealing and well-balanced board.
7. Once assembled, savour the flavours together with family and friends.

This was inspired by Piping Pot Curry.

Pakora Platter

Charcuterie may refer to cold cuts but why not add an Indian twist with a selection of pakoras instead?

This is the perfect assortment of snacks to enjoy at tea time on Christmas Eve.

Featuring potato and cauliflower pakoras among others, this is a delightful platter that is sure to please guests.

The versatile batter ensures you can use whatever vegetable you like when assembling your pakora charcuterie board.

Ingredients

• Vegetable oil, for frying
• 2 cups potatoes, thinly sliced
• 2 cups cauliflower, cut into small florets
• 2 cups spinach, roughly chopped
• 2 cups bottle gourd, thinly sliced into circles

For the Batter

• 500g gram flour, sifted
• 1 tbsp red chilli powder
• ½ tbsp cumin seeds, roasted and crushed
• Salt to taste
• ¼ tsp orange food colouring
• 1½ tsp baking powder
• 2 cups water
• 2 tbsp green chilli paste
• 1 tbsp cooking oil
• 1 tbsp coriander, chopped

Masala

• 2 tbsp cumin seeds
• ½ tbsp carom seeds
• 3 tbsp coriander seeds
• 1 tsp caraway seeds
• ½ citric acid
• Salt to taste
• 1 tbsp black salt
• 2½ tbsp red chilli powder
• 1½ tbsp garlic powder
• 4 tbsp chicken powder
• ¼ cup fried onions

Method

1. Place the pakora vegetables in separate bowls.
2. To make the batter, in a large bowl, add the dried ingredients and whisk together.
3. Gradually add the water then mix in the green chilli paste. Whisk until a smooth batter has formed.
4. Pour in the oil and whisk again.
5. Add the fresh coriander and whisk until fully combined.
6. Pour some of the batter over the potatoes and mix well.
7. Heat a wok with oil and when hot, gently add the potatoes. Fry on medium heat until golden brown and crispy. Once done, drain excess oil and set aside.
8. Pour another portion of the batter over the cauliflower and mix well.
9. Gently add to the hot oil and fry until golden. Drain and set aside.
10. Pour another portion of the batter over the spinach leaves and stir to combine.
11. Grab small handfuls of the spinach and gently add to the oil. Fry until golden and crispy. Drain and set aside.
12. Pour some of the batter over the bottle gourd and mix well.
13. Fry in the oil on medium heat until golden. Drain and set aside.
14. Make the masala by adding the ingredients to a grinder. Grind into a powder.
15. Place the cooked pakoras in small dishes or on greaseproof sheets around a large serving tray.
16. Sprinkle the masala powder over the pakoras and serve with an array of chutneys.

This was inspired by Food Fusion.

Dessert Board

Transform dessert into a dazzling experience with an Indian-inspired dessert charcuterie board!

At the heart of this indulgent spread is a luscious mithai dip, blending cream cheese with the fragrant flavours of cardamom, rose water, and barfi.

Surround it with a vibrant assortment of treats – traditional mithai, cakes, fresh fruits, decadent brownies, biscuits and more.

This board is a celebration of colour, flavour, and texture, perfect for sharing and savouring with friends and family during the festive season.

Ingredients

• Barfi
• Mini rasgulla
• Jalebi
• Brownie bites
• Lotus biscoff biscuits
• Wafer biscuits
• Waffle crisps

For the Mithai Dip

• 1 cup heavy cream
• 225g cream cheese
• 50g powdered sugar
• 1½ tsp rose water
• ½ tsp cardamom
• 3-4 khoya barfi, grated
• Grated barfi, to garnish

Method

1. Add cream to a steel bowl of a stand mixer and beat it with the wire whisk attachment until stiff peaks form. Transfer the whipped cream to a separate bowl.
2. Using the same steel bowl, add room-temperature cream cheese and beat it with the paddle attachment for 2 minutes, until smooth. Add powdered sugar and mix until fully combined.
3. Mix in half a teaspoon of cardamom powder until well incorporated.
4. Fold the grated khoya barfi into the cream cheese mixture using a spatula.
5. Gently fold the whipped cream into the cream cheese and barfi mixture using a spatula. Add rose water and stir until everything is well combined. For a thinner consistency, you can optionally add a bit of milk or cream.
6. Transfer the dip into serving bowls. Top with grated barfi for texture. Garnish with rose petals and edible silver leaves for a festive touch.
7. Assemble the platter by arranging the mithai dip bowls on a large board. Surround them with bite-sized mithai (cut into small pieces and served on toothpicks), biscuits, brownie bites, wafers and other sweet treats. Serve.

This recipe was inspired by Cook with Manali.

This Christmas, why stick to the traditional when you can surprise and delight with an Indian-inspired charcuterie board?

These vibrant spreads are more than just food – they’re a celebration of flavour, colour, and culture that bring people together.

Whether you’re serving up spiced snacks, indulgent sweets, or bold chutneys, these boards add a unique twist to your festivities.

So, let your creativity shine, and craft a charcuterie board that’s as memorable as the holiday season itself. After all, the best traditions are the ones you create!