Is a chuckle the proper collective noun for chutney? What would you do if you were surrounded by a whole gang of armed chutnies slapping tyre levers down on their open palms and growling at you?
You can get smashing pappad from the supermarkets in the Emirates - they're usually lurking on the bottom shelf alongside the tamarind and red rice, in little plastic packs with distinctive labels that have a home made look to them. Don't buy the Sharwoods stuff, they're a complete waste of money when the real, authentic thing is sitting under your nose at ten for a dirham. You can get 'em plain or spiced, too.
Rather than drowning them in hot oil, try dry frying them. It's healthier and they're not half bad either. Just sling them in a pan and turn them when they start to puff and before they burn. You'll soon get the hang of it. And then serve them up with a selection of chutneys like the one below while your evilly vinegared vindaloo reheats, bubbling slowly and gloopily, in the kitchen waiting for your unsuspecting guests and their tender palates.
Of course, these chutnies can also stay on the table to liven up the main course if you like - particularly the mango one. But, believe me, if the vindaloo doesn't get 'em, the red chili chutney will.
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