Poppadums with lime & coriander dip

• mango↗4 tbsp tbsp

  chutney

• bunch spring onions↗1
• fresh coriander4 tbsp tbsp
• lime juice↗5 tbsp tbsp

  (about 3 limes)

• ready-to-eat poppadums↗8

Step-by-step instructions

1. 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.