Chote Papad With Mango Chutney Recipe

Prepare chillies

Thinly slice 2 green chillies into fine rounds. Reserve 1 small chilli sliced separately for scattering on finished papads if you want an extra fresh heat.

Heat oil

Pour about 600 ml vegetable oil into a deep, heavy-bottomed pan to a depth of 4–5 cm. Heat the oil over medium-high heat until it reaches 180°C (350°F) or until a small torn piece of papad sizzles and puffs immediately.

Tear and fry papadoms

Tear each papadom into irregular bite-sized pieces (roughly 4–6 pieces per papad). Working in batches (do not overcrowd), carefully lower a few torn pieces into the hot oil with tongs. Fry for 10–20 seconds—just until they puff, become crisp and turn very pale golden. Use a slotted spoon to remove and drain on a wire rack or paper towel. Immediately sprinkle the hot fried papad pieces with 1 tsp salt and a few slices of the reserved fresh green chilli so the heat adheres to the surface. Repeat until all papads are fried. Keep warm in a single layer so they remain crisp.

Combine mangoes and aromatics

In a medium saucepan, combine 1 cup diced ripe sweet mango, 1/2 cup diced green/raw mango, 3 tbsp light brown sugar, 1 tsp white sugar, 3 tbsp white wine or cider vinegar, 60 ml water, 1 tbsp lemon juice, 1 tsp grated ginger, 1/2 tsp minced garlic, 1/4 tsp red chilli flakes, 1/4 tsp ground cumin and 1/2 tsp salt. Stir to mix.

Cook chutney

Bring the mixture to a gentle simmer over medium heat. Reduce heat to low and simmer, stirring occasionally, until the fruit softens and the liquid thickens to a jammy chutney consistency, about 12–15 minutes. If the chutney thickens too fast before the mangoes break down, add a splash of water (up to 30 ml) to loosen. Taste and adjust sugar, vinegar or salt to balance sweet-tart heat—add more sugar for sweetness, a teaspoon more vinegar for brightness, or a pinch more salt.

Tempering (optional)

If you choose to temper, heat 1 tsp vegetable oil in a small frying pan over medium heat. Add 1/2 tsp mustard seeds and let them pop (about 20–30 seconds). Pour the hot oil and seeds into the cooked chutney and stir to combine—this adds a nutty depth. Remove chutney from heat and let cool to room temperature; it will thicken further as it cools.

Transfer the cooled mango chutney to a small serving bowl. Scatter the chopped cilantro over the chutney. Arrange the warm, crisp torn papad pieces on a platter. Scatter the thinly sliced green chilli over the papads for flecks of green and extra heat, and serve lemon wedges alongside to squeeze over if desired.

Serve immediately so papads remain crisp and are enjoyed with the chutney for dipping. Leftover chutney keeps refrigerated in a sealed container for up to 5 days; re-crisp papads in a 170°C/340°F oven for 2–3 minutes if needed before serving.