Poppadums with Dips

Prep: 40 minutes Cook: 1 hour 30 minutes Serves: 10 Print


Lime pickle
5 limes, cut into wedges
2 tbsp fine sea salt
50ml white wine vinegar
100ml water
400g Sharwood's Jalfrezi
Mango and chilli chutney
15 ml oil
1 small onion diced
½ tsp chilli flakes
400g Sharwood’s Green Label Mango Chutney
Indian Sweet and Sour sauce
1 tsp ground cumin
1tsp ground coriander
¼ tsp cayenne pepper
400g Sharwood's Sweet & Sour RTU Sauce
20 Sharwood’s Plain Poppadums


Please check the ingredients declaration on the products you use making this recipe.
Cereals containing gluten

Suitable for



For the lime pickle
Place the lime wedges into a bowl, cover with salt and cure for 2 days.
Drain the limes
In a hot pan, place the cured limes, white wine vinegar, water and 400g Sharwood's Jalfrezi. Bring to the boil and simmer gently about 1½ hours or until the sauce thickens to a pickle consistency. Remove from heat and cool.
For the Mango and chilli chutney
In a hot pan, heat the oil, an cook the onions and chilli for 5 minutes. Add the Sharwood’s Green Label Mango Chutney, bring to the boil and simmer gently for 5 minutes. Remove from the heat and allow to cool.
For the Indian Sweet and Sour sauce
Mix all ingredients together in a bowl.  Leave for 2 hours and serve.

To serve
Place the poppadum on a platter and serve the dips
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