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Nutrition: per serving

  • kcal227
  • fat10g
  • saturates2g
  • carbs27g
  • sugars5g
  • fibre3g
  • protein8g
  • salt2.19g
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Method

  • step 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.

Recipe from Good Food magazine, March 2003

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Comments, questions and tips (8)

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Overall rating

A star rating of 3.9 out of 5.12 ratings

Familybarnes

Not sure you can describe mango chutney and 'ready-made' poppadoms as a 'recipe' ? ...

louandboo

A star rating of 3 out of 5.

Love this! Have made it several times and I could easily polish off the lot single handedly.

shakerasaleem

A star rating of 4 out of 5.

Made this as a starter for an Indian inspired lunch for friends. It went down a treat but I found the lime taste got stronger the longer it sat. Made it the night before and had to add almost double the amount of chutney specified. Everyone asked for the recipe. Will definitely make again.

rhianthomas1984

A star rating of 3 out of 5.

My husband really liked this but I was less convinced, I thought the flavor was a bit overpowering. Maybe Iâll try less spring onion and more mango chutney next time to make it a bit sweeter.

fforde

A star rating of 5 out of 5.

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

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