Spiced Papadam with Mango-Mint Chutney

Crispy and flavorful papadums paired with a refreshing mango-mint chutney. A perfect starter to complement any Indian curry.

Prep Time

15 minutes

Total Time

20 minutes

Calories

250 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.03/serving

Season:

🌍 Year-round

Meal Type:

Dinner•Snack•Dessert•Appetiser

Cuisine:

Indian

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

8piecesPapadums(Choose plain or lightly spiced papadums.)

£1.50

1teaspoonCumin Seeds(Optional, for added spice.)

£0.10

0.3teaspoonRed Chili Flakes(Adjust to your spice preference.)

£0.05

2tablespoonsVegetable Oil(For frying, or use cooking spray for baking.)

£0.05

1mediumRipe Mango(Diced)

£1.20

0.3cupFresh Mint Leaves(Packed)

£0.40

0.3cupFresh Cilantro Leaves(Packed)

£0.40

0.5smallGreen Chili(Optional, seeded if desired)

£0.10

1tablespoonLime Juice(Freshly squeezed)

£0.15

0.5inchGinger(Peeled and roughly chopped)

£0.15

to tasteSalt

£0.01

Total Cost

£4.11

£1.03 per serving

Instructions

1.
**Prepare the Mango-Mint Chutney:** Combine mango, mint, cilantro, green chili (if using), lime juice, ginger, and salt in a food processor or blender. Blend until smooth. Adjust seasoning to taste. Set aside.
2.
**Prepare the Papadums:** Heat vegetable oil in a shallow pan over medium heat. Alternatively, lightly spray papadums with cooking spray and bake in a preheated oven at 350°F (175°C) for 3-5 minutes, flipping once, until crispy.
3.
**Fry the Papadums (if using oil):** Carefully place one papadum at a time into the hot oil. Fry for a few seconds on each side, until puffed up and golden brown. Be careful not to burn them.
4.
**Drain Excess Oil:** Remove fried papadums from the oil and place them on a paper towel-lined plate to drain excess oil.
5.
**Spice the Papadums:** While the papadums are still warm (either fried or baked), sprinkle with cumin seeds and red chili flakes.
6.
**Serve:** Serve the spiced papadums immediately with the mango-mint chutney on the side for dipping.

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My Notes

Nutrition Information

Nutrition per serving (75g)

250 kcal / 1046 kJ

Carbs

25g

10% of RDA

Fat

15g

21% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

8 g

9% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

Store the mango-mint chutney in an airtight container in the refrigerator for up to 3 days.

For a less spicy chutney, remove the seeds from the green chili before blending.

If baking the papadums, watch them carefully as they can burn quickly.

If you are short on time, you can use store-bought mango chutney, but fresh is always better.

Cooking Equipment

Stove

Mixing Bowl

Food Processor or Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Coconut Curry with Chickpeas and Spinach

A flavorful and healthy dairy-free curry perfect for a weeknight dinner. Packed with chickpeas, spinach, and aromatic spices in a creamy coconut milk base.

40 minutes

4 servings

Easy

"Pairs perfectly with this starter"

Dessert

Coconut Rice Pudding with Toasted Coconut Flakes and Cardamom

A creamy and fragrant coconut rice pudding, infused with cardamom and topped with toasted coconut flakes for a delightful texture and flavor contrast. Pairs perfectly with a mild Thai or Indian coconut curry.

45 minutes

4 servings

Easy

"This dessert continues the coconut theme, creating a cohesive dining experience. The creamy rice pudding offers a comforting sweetness, balanced by the aromatic cardamom. The toasted coconut flakes provide a textural contrast and nutty flavor that complements the curry's savory notes."

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Chef's Tips

Store the mango-mint chutney in an airtight container in the refrigerator for up to 3 days.

For a less spicy chutney, remove the seeds from the green chili before blending.

If baking the papadums, watch them carefully as they can burn quickly.

If you are short on time, you can use store-bought mango chutney, but fresh is always better.

Spiced Papadam with Mango-Mint Chutney

Ingredients

Instructions