Kishwar's Diwali grazing board

To make the pudina green dip, roughly tear up herbs and place all ingredients into a blender. Add ice and blend till the mixture turns bright green and is well combined. Pour into a serving bowl and set in the fridge till ready to serve on grazing board.To make the date & prune chutney, place all ingredients in a small blender with 1⁄2 cup of prune juice.Pour into a small pot and add the remaining juice. Simmer on low for 15 mins.In a small frying pan, temper the dried chillies and coriander seeds in hot oil. Fry till fragrant and add to date and prune mixture. Stir well and pour into a bowl to serve on a grazing platter.To assemble your grazing board, add your favourite combinations of snacks with these two condiments to your grazing board. Some suggestions include milk rusks, laddus, naan khatai, lamingtons, hard and soft cheeses, crackers, fresh fruit like grapes and strawberries, dried fruits like apricots and figs, nuts like pistachios, almonds and pepitas, Bombay mix chanachur, muruku.NotePop your green chutney in the fridge to serve chilled and the prune chutney at room temperature. You can make this days ahead and store it in airtight containers in the fridge and this recipe seamlessly adjusts for smaller or larger batches.Photography by Christopher Tran. Styling by Kishwar Chowdhury. Food preparation by Kishwar Chowdhury.