• Nobody likes to eat papad. You must have eaten fried or roasted papadas.
• But have you ever had papad chutney like this?
• If you make this chutney once, you will become a fan of it.

A Maharashtrian meal is not complete without chutney. Be it batter-vegetable, bhaji-bakri or simple varan-rice—the chutney enhances the flavor of the meal manifold. One of such different and quick chutneys is papada chutney. Papada chutney is especially popular in rural areas and in Khandesh-Marathwada. Even if you don’t have a lot of vegetables at home, this chutney, made with just a few basic ingredients, tastes amazing. Roasted or fried papad gives the chutney a special crunch and spicy taste.

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This chutney is especially good with bread, sorghum-millet bread, bhaji or aamti. Quick to prepare, economical and with a distinct taste, this chutney is a great choice for unexpected guests or as a change to everyday meals. You can quickly prepare the chutney in just a few minutes. So let’s see how to prepare traditional papad chutney at home in a very simple way Recipe Let’s find out.

Materials:

• Udid Papad (roasted) – 2-3
• Onion (finely chopped) – 1 medium
• Red Chillies – to taste
• Salt – as per taste
• Chaat masala – 2-3 pinches
• Crude oil – 1 tsp
• Lemon Juice – Juice of 1/2 lemon
• Coriander (finely chopped) – as required
• Onion-garlic masala (optional) – 1 tsp

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Action:

• To make the papad chutney, first roast the papad lightly on a griddle or direct gas.
• After this, chop the roasted papad into fine pieces or crush it by hand.
• Take papad crumble in a plate.
• Add red chillies, salt, chaat masala, onion, coriander and onion-garlic masala (if any) and mix well.
• Now add oil and lemon juice to it and combine the whole mixture.
• Your tangy papad chutney is ready.
• Serve this chutney immediately with hot poly, bread or rice.
• This chutney will last for a week if kept in an airtight container.