Samosa Cups with Mango Chutney

Stephanie

ingredients

Samosa Filling
3/4 cup red onion, finely chopped
2 minced Thai bird chillies
1 1/2 inch ginger, peeled and grated
1 3/4 teaspoons curry powder
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon salt
3 tablespoons vegetable oil
2 large boiling potatoes (1 pound), peeled and finely chopped (1 cm cubes)
1 small tomato, finely chopped
2 tablespoons chopped fresh coriander
2 tablespoons plain yogurt
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Wonton Cups
1 package (12 oz.) of frozen wonton squares, defrosted
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Mango Chutney
3 large, unripe mangoes
1/2 cup distilled vinegar
1/3 cup sugar plus additional to taste if mango is very sour
1 1/2 teaspoons salt, or to taste
1/4 cup dried cranberries (or raisins if you prefer)
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For seasoning paste
1-inch piece fresh ginger, peeled
2 fresh Thai bird chilies
5 garlic cloves
1 teaspoon ground cumin
1 teaspoon coriander seeds
1/2 teaspoon ground turmeric
3-inch piece cinnamon stick
2 tablespoons vegetable oil

directions

1
Samosa Filling
2
In a large skillet cook the onion, the chilies, the ginger, the curry powder, the chili powder, the cumin, the cloves, the cinnamon, and the salt in the oil in a large nonstick pan over medium low heat. Stir frequently until the onion is softened, at least 10 minutes.
3
Add the potato cubes and a tablespoon of water, cover, and simmer until potato is very soft, about 20 minutes. (Potatoes cubes can also be quickly boiled beforehand if time is an issue). Stir occasionally to make sure the potato isn’t sticking.
4
Stir in the tomato, the coriander, the yogurt, and black pepper to taste, cook the mixture, stirring, for 1 minute (do not let it boil), and let it cool. (The filling may be made 2 days in advance and kept covered and chilled.)
5
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6
Wonton Cups
7
Preheat oven to 325°F. Brush mini muffin tin with oil. Press wonton squares into miniature muffin cups. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
8
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9
Mango Chutney
10
Peel mangoes and cut into 1/2-inch cubes. In a small bowl toss mangoes with vinegar, sugar, salt and craisins.
11
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12
For seasoning paste: Cut gingerroot into 4 pieces. For a milder chutney, remove seeds and veins from chilies. Puree ginger, chilies, and remaining seasoning paste ingredients in a food processor.
13
Heat a 4-quart heavy kettle over moderately low heat until hot. Cook seasoning paste and cinnamon stick in oil, stirring frequently, 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney completely. Chutney keeps, covered and chilled, about 1 month.