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Poppadums with lime & coriander dip

Poppadums with lime & coriander dip

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A star rating of 4 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 5 minutes
  • Easy
  • 8 poppadums

Start your Indian meal in style with Meena Pathak's tangy dip - serve with plain poppadums

Nutrition: per serving
NutrientUnit
kcal227
fat10g
saturates2g
carbs27g
sugars5g
fibre3g
protein8g
salt2.19g
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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 poppadums

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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Overall rating

A star rating of 4 out of 5.9 ratings
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