Specialist South Asian ingredient brand, Fudco, has partnered with supper club chef Sohini to reimagine the classic dinner party favourite, charcuterie board. The collaboration celebrates South Asian street food and snack culture to create a ‘chaat-cuterie’ board guide with recipes.
The partnership marks the official launch of Fudco’s new online store, responding to ongoing consumer demand for quality, specialist blends of its infamous fruit and nuts, herbs and spices.
Aimed at anyone who enjoys quality, variety, and international flavours, the specially created grazing board showcases the perfect way to pair chutneys, nuts, pickles, dried fruits, and spices with other common board essentials.
Since launching over 40 years ago, Fudco has become known for consistently providing superior quality and the widest range of Asian ingredients thanks to more than 1,000 products sourced carefully from around the world.
For a limited time, customers can enjoy a 10% discount using discount code July10 across the whole product range, when visiting fudcoshop.com.
Grazing Board Recipes
Achar Garlic Bread:
Slice a baguette into slices without going all the way through, so that the baguette still holds its shape.
In a bowl add in 4 tbsp softened, salted butter and whip lightly with a fork until fluffy.
Then add in 1 tbsp Fudco achar masala, 4 cloves of chopped garlic and 1 tsp Fudco chaat masala. Mix through and then spoon in ½ tsp of this mixture into each gap in the baguette.
Add a small cube of cheddar into each gap too.
Pre heat the oven to 200 degrees and then bake the baguette for 10 mins.
Spiced Pumpkin Seeds:
In a hot frying pan, add in 200g of Fudco pumpkin seeds.
Toss them in the pan for 3 mins on medium heat until they start to crackle and pop.
Turn the heat off and add 1 tsp Fudco kala namak (black salt), 1 tsp paprika, 2 tsp Fudco amchoor.
Masala Peanuts and Sunflower Seeds:
In a hot frying pan, add in 250g of blanched peanuts and roasted Fudco sunflower seeds.
Toss on high heat for 2 mins.
Turn off the heat and add 1 tsp Fudco garam masala, 2 tsp Fudco chaat masala and 1 tsp Fudco kala namak (black salt).
Prune and Mango Chutney:
In a heated saucepan, add 1 tsp mustard oil. Add in 3 ripped dry red chillies, 1/4 tsp Fudco cumin seeds and 1/4 tsp Fudco mustard seeds.
Add in 300g of pitted prunes, 50g pitted dates, 100g dry diced mango along with 150ml water.
Simmer for 4-5 mins until all the fruits soften. Now add in a pinch of citric acid, 2 tsp Fudco amchoor, 2 tsp Fudco ginger powder and 1/2 tsp Fudco turmeric.
Cook with another 50ml water for 5 mins on medium heat.
Mustard Blush Tomatoes:
In a hot saucepan, add in 1 tbsp mustard oil.
Then add in 2 tsp Fudco mustard seeds, 1 tsp Fudco fennel and 1/2 tsp Fudco cumin seeds.
Fry for 1 min and add in 10 halved cherry tomatoes. Cook for 2 mins on high heat.
Then add 50g raisins, 1/2 tsp salt and 1/4 tsp Fudco kala namak (black salt).
Cook for another 2 mins and serve.
