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Recipe by Good Food

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1. Put the mango chutney in a bowl and chop up any large pieces of mango. Mix with the spring onions, coriander and lime juice. Cover and chill until ready to serve. (You can make this up to a day ahead and keep it in a covered container in the fridge.) Serve the chilled dip in a bowl on a plate, with the poppadums broken in pieces and placed around the sides.

Per serving

227 kcalories, protein 8g, carbohydrate 27g, fat 10 g, saturated fat 2g, fibre 3g, salt 2.19 g

'Mango chutney can be cloying and sweet but the lime juice cut right through it.'

Latest comments and suggestions

• Lesley

  13 January 2008

  Lesley rated and commented on this recipe

  

  Lovely tangy dip, great appetizer to wake up the taste buds!

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• shazzie

  23 March 2008

  shazzie rated and commented on this recipe

  

  Made this to accompany a starter and it was fantastic. This simple recipe turned the basic mango chutney into a wonderful "homemade" dip which was excellent with poppadums. Very positive comments and very simple to make. Will be making this again.

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• Sallyc

  01 August 2008

  Sallyc rated and commented on this recipe

  

  Made this last night and served with a cucumber raita (also from this website) and poppadums. One guest said 'you can tell which is the favourite' as it was finished in about 2 minutes and I had to make more!

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• fiona

  12 July 2009

  fiona rated and commented on this recipe

  

  have ben making this since it was in the magazine; always a favourite

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Ingredients

• 4 tbsp mango chutney
• 1 bunch spring onions
• 4 tbsp fresh coriander
• 5 tbsp lime juice (about 3 limes)
• 8 ready-to-eat poppadoms

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Difficulty and servings

8 poppadums

Preparation and cooking times

Ready in 5 minutes

Ingredients

• 4 tbsp mango chutney
• 1 bunch spring onions
• 4 tbsp fresh coriander
• 5 tbsp lime juice (about 3 limes)
• 8 ready-to-eat poppadoms

Per serving

227 kcalories, protein 8g, carbohydrate 27g, fat 10 g, saturated fat 2g, fibre 3g, salt 2.19 g

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