Papadums with Mint Chutney and Mango Chutney

Crispy and thin lentil crackers, a classic Indian snack, served with refreshing mint and sweet mango chutneys.

Prep Time

15 minutes

Total Time

45 minutes

Calories

275 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.34/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

8piecesPapadums (Lentil Crackers)(Store-bought, choose plain or mildly spiced)

£1.50

1cupFresh Mint Leaves(Packed)

£0.75

0.5cupFresh Cilantro(Packed)

£0.50

1 Green Chili(Adjust to taste, seeded for less heat)

£0.30

1inchGinger(Peeled and roughly chopped)

£0.25

2tablespoonsLime Juice(Freshly squeezed)

£0.20

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonSugar(Optional, to balance the flavors)

£0.01

1largeRipe Mango(Diced)

£1.50

0.3smallRed Onion(Finely chopped)

£0.15

1tablespoonLemon Juice(Freshly squeezed)

£0.10

0.3teaspoonCumin Powder

£0.05

0.1teaspoonChili Powder(Optional, for heat)

£0.05

Total Cost

£5.37

£1.34 per serving

Instructions

1.
**Prepare the Mint Chutney:** Combine mint leaves, cilantro, green chili, ginger, lime juice, salt, and sugar (if using) in a blender or food processor. Add a little water if needed to help it blend into a smooth paste. Adjust seasonings to taste.
2.
**Prepare the Mango Chutney:** Combine diced mango, red onion, lemon juice, cumin powder, chili powder (if using), and salt in a small bowl. Mix well and adjust seasonings to taste. Let it sit for 10 minutes for flavors to meld.
3.
**Bake the Papadums:** Preheat oven to 350°F (175°C). Place papadums on a baking sheet.
4.
**Bake until Crisp:** Bake for 5-7 minutes, flipping halfway, until papadums are crispy and lightly browned. Watch carefully as they can burn quickly.
5.
**Alternatively, Cook on the Stove (Open Flame):** Using tongs, quickly cook each papadum over an open flame (gas stove) for a few seconds on each side until crisp and lightly browned. This method requires close attention to prevent burning. Ensure you have proper ventilation.
6.
**Cool and Serve:** Let the papadums cool slightly before serving with the mint and mango chutneys.

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My Notes

Nutrition Information

Nutrition per serving (95g)

275 kcal / 1151 kJ

Carbs

36g

14% of RDA

Fat

12g

17% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For even crispier papadums, dry them in the sun for a few hours before baking or roasting.

Store leftover chutneys in airtight containers in the refrigerator for up to 3 days.

To avoid soggy papadums, don't stack them while still warm.

Check the ingredient list of store-bought papadums to ensure they are gluten-free if needed.

Consider adding a pinch of black salt (kala namak) to the mint chutney for a unique flavor.

Cooking Equipment

Oven

Stove

Blender or Food Processor

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For even crispier papadums, dry them in the sun for a few hours before baking or roasting.

Store leftover chutneys in airtight containers in the refrigerator for up to 3 days.

To avoid soggy papadums, don't stack them while still warm.

Check the ingredient list of store-bought papadums to ensure they are gluten-free if needed.

Consider adding a pinch of black salt (kala namak) to the mint chutney for a unique flavor.

Papadums with Mint Chutney and Mango Chutney

Ingredients

Instructions