Chote Papad With Mango Chutney Recipe
Poppadoms torn, then fried 'til crisp. Flecked with green chilli. Best dipped into home-made chutney, rich with two kinds of mango.
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Ingredients
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Poppadoms
Mango Chutney
Method
Preparing the Mango Chutney
- 1
- 2
Cook the Chutney
Cook over medium heat for about 10 minutes, stirring occasionally until the mango softens and the mixture thickens.
- 3
Cool and Store
Remove from heat and let it cool. The chutney can be stored in an airtight container in the fridge for up to a week.
Frying the Poppadoms
- 4
Heat Oil
Heat the oil in a deep frying pan over medium-high heat.
- 5
Fry Poppadoms
Tear the poppadoms into smaller pieces and carefully drop them into the hot oil. Fry until they are crisp and golden brown, about 30 seconds.
- 6
Drain and Season
Using a slotted spoon, remove the fried poppadoms and drain them on paper towels. Sprinkle with finely chopped green chili for added spice.
