Here is the recipe for Papadams with Mango Chutney in English:

**Ingredients:**

**For the Mango Chutney:**

– 2 ripe mangoes, peeled and diced

– 1 medium-sized onion, finely chopped

– 1 garlic clove, finely chopped

– 1 piece of fresh ginger (about 2 cm), peeled and finely chopped

– 1 green chili, finely chopped (optional)

– 1/2 teaspoon mustard seeds

– 1/2 teaspoon cumin seeds

– 1/2 teaspoon turmeric powder

– 1/4 teaspoon ground red pepper (cayenne pepper)

– 1/4 teaspoon ground coriander

– 1/4 teaspoon garam masala

– 1 tablespoon vinegar (apple cider vinegar or white wine vinegar)

– 2 tablespoons brown sugar (to taste)

– Salt to taste

– 2 tablespoons oil

**For the Papadams:**

– Papadams (as needed)

– Oil for frying

**Instructions:**

1. **For the Mango Chutney:**

   – Heat oil in a pan and add mustard seeds and cumin seeds. Stir and roast until they start to crackle.

   – Add the chopped onion, garlic, and ginger, and sauté until soft and lightly browned.

   – Add the green chili (if using) and sauté briefly.

   – Add the diced mangoes and stir. Cook over medium heat for about 5 minutes until the mangoes start to soften.

   – Add turmeric powder, ground red pepper, ground coriander, garam masala, and brown sugar. Stir well to evenly distribute the spices.

   – Add the vinegar and continue to cook until the mango chutney thickens. Stir occasionally to prevent sticking. Season with salt to taste.

2. **For the Papadams:**

   – Fry the papadams according to the instructions on the package. Usually, they puff up quickly in hot oil. Once they are puffed and golden, remove them from the oil with a slotted spoon and drain on paper towels.

3. **Serve:**

   – Serve the mango chutney along with the crispy papadams.

Papadams with mango chutney is a delicious snack or appetizer that pairs perfectly with Indian dishes. Enjoy your meal!