Instructions

1. Begin by cooking the chopped potato in a saucepan of boiling water for about 15 minutes, or just until the cubes are tender and easily broken by a fork. Drain them and set aside to cool.
2. In a mixing bowl combine the green peas, cilantro, fresh ginger, red chili, turmeric, cardamon and salt. Gently toast the cumin and coriander in a dry frying pan until fragrant, and gently crush with a mortar and pestle. Add these to the mix as well.
3. Finally, add the potato and stir to combine. With the back of a fork, gently crush about half of the potato cubes, making a nice and chunky mix.

Instructions for Assembling the Samosas

1. Pour a few inches of hot water into a large shallow dish. One at a time, place a rice paper wrap in the water and let soften, just until it becomes pliable. Do not let the paper become soggy or the rice paper will split. There should still be some pattern visible.
2. Place rice paper on a clean, flat surface. Using a very sharp knife slice the circle in half. On both halves, place a generous scoop of the filling. Fold the bottom corner about a third of the way up the round side of the half, followed by the top corner to meet the base of the fold you just made, creating a triangle. Fold the round edge up onto the top of the package to seal it. Repeat until you’ve used up the filling.
3. Brush Samosas with a little melted coconut oil and place on a non-stick baking tray coated in a little oil in a 375-degrees oven for 10 minutes. Flip and bake for another 10 minutes until lightly browned and crisp.

Mango Chutney

Makes 5 cups

Ingredients for Mango Chutney

• 3 medium apples, peeled, cored, and chopped
• 2 large mangoes, peeled and chopped
• 1/2 medium sweet red pepper, chopped
• 1/2 cup brown sugar
• 1 cup finely chopped onion
• 1 orange
• 1/4 cup white vinegar
• 1/4 cup gingerroot, finely chopped and peeled
• 1 tablespoon lemon juice
• 2 teaspoons curry powder
• 1/2 teaspoon of each: ground nutmeg, cinnamon, and salt

Instructions for Mango Chutney

1. Combine apples, mangoes, red pepper, coconut sugar, onion, orange, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally.
2. Add lemon juice, curry powder, nutmeg, cinnamon, and salt then boil gently for 5 minutes more.
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