Chote Papad With Mango Chutney Recipe

Temper spices

Heat 1 tsp oil in a small saucepan over medium heat. Add 1/2 tsp mustard seeds and 1/4 tsp cumin seeds. When mustard seeds begin to pop (about 20–30 seconds), reduce heat to low.

Add the diced mango, 2 tbsp sugar, 1 tbsp white vinegar, 2 tbsp water, 1 tsp grated ginger, 1/2 tsp salt and 1/2 tsp finely chopped green chili (if using) to the pan. Stir to combine.

Bring mixture to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until mango breaks down and chutney thickens slightly, about 8–10 minutes. If you prefer a smoother chutney, mash with a spoon or briefly pulse with an immersion blender to desired consistency. Taste and adjust sugar, salt, or vinegar.

Remove from heat and let chutney cool to room temperature. Transfer to a bowl and refrigerate if not using immediately. Chutney will thicken a bit more as it cools.

Choose your cooking method: pan-fry for intense crispness and quickness, or microwave for a lighter, oil-free option.

Pan-fry method (recommended)

Heat a nonstick skillet over medium-high heat until hot. Add 2 tbs vegetable oil and swirl to coat. Working in batches, carefully place 2 papads at a time (they will crisp quickly) and press gently with a spatula. Fry each side about 15–25 seconds until golden and blistered. Remove to a paper towel-lined tray to drain. Repeat with remaining papads. Keep cooked papads warm in a low oven (100°C / 210°F) if desired.

Microwave method (oil-free)

Place one papad between two microwave-safe plates or on a microwave crisping tray. Microwave on high for 30–45 seconds (time varies by microwave) until crisp. Repeat with remaining papads.

While still warm, sprinkle each papad with a light brush or drizzle of fresh lime juice and dust with 1 tsp chaat masala and 1/2 tsp red chili powder divided across the papads. Scatter 2 tbs finely chopped cilantro over the papads and, if using, scatter the sliced red onion on top of some papads for texture contrast.

On a serving platter, arrange the crisp chote papads. Spoon mango chutney into a small bowl placed at the center or gently dollop small spoonfuls of chutney onto individual papads (about 1 tsp chutney per papad if dolloping).

Garnish with the remaining 1 tbsp chopped cilantro and the sliced red onion. Serve immediately with lime wedges on the side to squeeze over before eating.

Tip: If you plan to serve the papads as a shared appetizer, keep extra chutney in a bowl for dipping. Papads are best eaten immediately to remain crisp.