Name: Mini Pappadams with Cilantro Chutney and Lime Pickle
Yield: Makes 2 servings
Ingredients: 3 cups vegetable oil; 1/2 (7-oz) package mini pappadams (about 1 1/2 inches in diameter); 1 cup fresh cilantro sprigs; 1 to 2 jalapeño chiles, seeded and coarsely chopped; 2 tablespoons water; 2 teaspoons packed brown sugar; 2 teaspoons fresh lime juice; 1/2 teaspoon salt; 3 tablespoons well-stirred plain yogurt (preferably whole-milk); Accompaniment: finely chopped lime or mango pickle; Special equipment: a deep-fat thermometer

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Mini Pappadams with Cilantro Chutney and Lime Pickle

Active time: 30 min Start to finish: 30 min

Cooks' notes:

·Pappadams may be fried 1 day ahead, cooled, and stored in an airtight container at room temperature.
·Chutney may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Recipe notes

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