Papad And Chutney Tray Recipe

Toast papads

Heat a large nonstick skillet over medium-high heat. Add one papad at a time and press gently with a spatula, toasting each side for 20–30 seconds until puffed and lightly browned. Alternatively, roast directly over a gas flame with tongs until puffed and charred in spots. Transfer toasted papads to a serving tray in a single layer so they stay crisp.

Light seasoning

Warm 2 tbs vegetable oil in a small pan until shimmering, then brush or very lightly sprinkle oil over the papads (optional — this makes them glossier and helps chaat masala stick). Immediately sprinkle chaat masala evenly over the papads, squeeze the juice of half the lime lightly over them, and scatter 2 tbs chopped coriander. Reserve the remaining lime for chutneys or serving.

Place chopped dates, tamarind paste, brown sugar (or jaggery), and 120 ml hot water in a small saucepan. Bring to a gentle simmer over medium heat and cook 5–7 minutes, stirring so the dates soften and the sugar dissolves.

Remove from heat. Let cool slightly, then transfer the mixture to a blender or use an immersion blender. Add ground roasted cumin, red chili powder and salt. Blend until smooth, adding up to 1–2 tbs additional water if needed to reach a thick sauce consistency. Taste and adjust sugar, salt, or tamarind to balance sweet and tangy.

Strain through a fine sieve into a small bowl if you prefer an extra-smooth chutney. Chill or serve at room temperature.

Rinse cilantro and mint and roughly chop. In a blender or food processor combine herbs, green chilies, lime juice, yogurt (if using), ground cumin, salt and 30 ml cold water.

Blend to a bright green, smooth but slightly coarse texture, scraping down the sides as needed. Add more water, 1 tbs at a time, if too thick. Taste and adjust salt or lime. Transfer to a small bowl and refrigerate until serving. Chutney will keep 1–2 days refrigerated.

Heat 1 tsp vegetable oil in a small skillet over medium heat. Add chopped tomato and garlic and sauté 3–4 minutes until tomato softens and breaks down.

Add red chili, tamarind paste, sugar, salt and 30 ml water. Cook 3–4 more minutes until the mixture thickens slightly and flavors meld. Remove from heat and let cool briefly.

Transfer to a blender or use an immersion blender and pulse to a coarse paste (or very smooth, according to preference). Adjust salt, chili or sugar to taste. Chill or serve warm.

Arrange the toasted papads on a large platter or individual trays. Place each chutney in a small dipping bowl: tamarind-date, cilantro-mint, and red garlic-tomato.

Scatter the optional chopped red onion, extra coriander, green chilies and sesame seeds or peanuts around the chutney bowls and over some papads for color and texture.

Serve immediately so papads stay crisp. Encourage guests to break papads into pieces and dip into the chutneys. Leftover chutneys can be refrigerated for 2–3 days (green chutney best within 24–48 hours).