These Samosas and Fresh Mango Chutney are refreshing, crispy, and unique. They're sure to be a favorite with adults and kids alike!
These delicious, spicy Indian starters are easy to make with phyllo pastry. Once you have mastered the first one, constructing the samosas is really easy.
Here are more tasty vegan appetizers.
How to Make Samosas and Fresh Mango Chutney
- Cook oil, mustard, and onions in skillet.
- Add seasonings and veggies, then cook until soft.
- Remove from heat and let cool.
- Cut phyllo sheets in half to make long strips.
- Fold filling into phyllo strips, sealing the ends.
- Fill deep fryer ⅔rds full with oil and heat up.
- Fry samosas until golden, and drain on paper towel.
- For chutney, peel, slice, and chop mango.
- Process remaining ingredients in food processor.
- Add mango, roughly chop, season, and serve.
Full directions for how to make Samosas and Fresh Mango Chutney are in the printable recipe card at the bottom of the post.
Samosas and Fresh Mango Chutney FAQs
How do you cut a mango?
Cutting a mango can be tricky because of the stiff core in the middle. Start by peeling the mango, taking note of the stem end. Then slice down through the mango from stem end to the other end, cutting through slightly to the side of the center. Continue to cut off the other sides of the mango flesh, always staying slightly to the side of the center of the mango. If you hit a part that's hard to cut through, adjust your knife further to the side to avoid the core.
Alternatively, you could use canned or frozen mango. If you use frozen mango, make sure that it's thawed before you use it. And pay attention to the size of the mango chunks you're using—if they're small enough, you may be able to just stir the mango pieces in without processing.
How should I store leftover samosas and chutney?
If you need to store leftover samosas and chutney, make sure to store them separately. Storing the samosas in the chutney will make them soggy. The chutney will last in the fridge for 1 week, and the samosas will last for up to 5 days. Make sure to store both in airtight containers.
Samosas and Fresh Mango Chutney
- ¼ cup sunflower oil or other light vegetable oil
- 1 tsp mustard seeds
- 2 small onions finely chopped
- 2 tsp curry powder
- ¼ tsp salt
- 2 potatoes peeled and finely chopped
- 1 carrot peeled and finely chopped
- 1 cup green beans diced
- 1 cup frozen peas
- ½ cup water
- 8 oz phyllo pastry
- sunflower oil for deep-frying
- 1 ripe mango
- 1 large shallot peeled and roughly chopped
- 2 green chiles roughly chopped
- 2 cloves garlic
- sea salt
- Warm the oil in a skillet, add the mustard seeds, and cook over a moderate heat until they begin to pop. Stir in the onions and fry for 5 minutes until they are soft.
- Add the curry powder and salt, fry for 1 minute. Add the potatoes, carrot, beans, peas, and water. Cook for 15 minutes on a low heat, stirring occasionally, until the vegetables are tender and the liquid almost evaporated.
- Remove from the heat and let cool.
- Cut the phyllo pastry sheets in half to make long strips. Work with one strip at a time, covering the remaining strips with wax paper or a damp cloth to prevent drying out.
- Place a spoonful of the filling at one end of the strip. Fold over the corner diagonally to form a triangle. Continue the folding to the end of the strip. Seal the ends with a little water. Repeat with the remaining strips.
- Fill a deep-fryer two-thirds full with sunflower oil and heat to 350°F.
- Fry the samosas two at a time for 2–3 minutes until golden. Drain on paper towel, then serve hot or at room temperature.
- To make the chutney, peel the mango and slice the flesh from the pit, roughly chop, and set aside.
- In a food processor, process the shallot, chiles, and garlic until smooth.
- Add the mango and pulse to roughly chop. Season with salt, transfer to a serving bowl, and serve with samosas.
Contributed by Debroah Gray from 500 Vegan Dishes* (Sellers Publishing, 2011).
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!