Peel and dice the ripe mango and the green mango into small 1/4-inch pieces. Measure out 1 cup ripe mango and 3/4 cup green mango; if fruit is very juicy, drain any excess liquid into a bowl and reserve.

Cook chutney

In a small saucepan set over medium heat, combine the diced mangoes, light brown sugar, white sugar, water, vinegar and lime juice. Stir to combine. Bring to a gentle simmer.

Add aromatics and simmer

Add grated ginger, garam masala, red chili flakes (or cayenne) and 1/2 tsp salt. Reduce heat to low and simmer, stirring occasionally, for 12–15 minutes, until the mango softens and the mixture thickens to a spoon-coating consistency. If it becomes too thick, add up to 2 Tbs water. Taste and adjust sugar, salt or lime juice to balance sweet-tart heat.

Temper (optional but recommended)

In a small spoon or mini-pan, heat 1 tsp vegetable oil until shimmering. Add mustard seeds and let them pop (about 20–30 seconds). Pour the hot oil and popped mustard seeds into the chutney and stir to combine. This brightens the flavour.

Cool and finish

Remove chutney from heat and let cool to room temperature. Stir in chopped cilantro if using. Transfer to a serving bowl; chutney will thicken further as it cools. Makes about 1 to 1 1/4 cups.

Papad and Assembly

Prepare chiles

Thinly slice 2 green chiles lengthwise into very thin rings; reserve half for frying and half for final flecking. For milder heat, remove seeds before slicing.

Tear papadoms

Using your hands, tear each papadom into 3–4 irregular pieces roughly 2–3 inches across. Tearing before frying gives crisp shards with edges that blister nicely.

Heat oil

Pour 1 cup oil into a wide, shallow skillet (cast-iron or stainless) to a depth of about 1/4 inch. Heat over medium-high until shimmering and a small piece of papad sizzles immediately (about 350°F if using a thermometer).

Fry papad shards

Working in batches to avoid overcrowding, carefully slide torn papad pieces into the hot oil. Use tongs to flip after 5–10 seconds; they should blister, puff and become crisp in 10–20 seconds total. Remove to a paper-towel-lined tray to drain. Sprinkle lightly with fine sea salt while still hot.

Fry green chili slices

Immediately after papad batches, add the reserved thin green-chile slices to the oil and fry for 5–8 seconds until they blister and darken slightly. Remove with a slotted spoon and blot on paper towel. These add bright flecks and smoky heat. (If you prefer no fried chiles in oil, use fresh sliced chiles for garnish instead.)

Assemble

Arrange papad shards on a serving platter. Spoon a generous bowl of mango chutney alongside for dipping. Scatter the fried chile slices and the remaining fresh sliced green chile over the papad shards for flecks of green. Garnish with the chopped cilantro if using.

Serve

Serve immediately while papadoms are hot and crisp. Leftover chutney keeps refrigerated for up to 1 week; papadoms should be fried just before serving to maintain crispness.