![]() ![]() Using your thumb to keep the folds in place, carefully spoon about 1½ tablespoons of filling into the wonton pocket, taking care not to rip the wrapper.ĭip a pastry brush in reserved flour paste and lightly brush flap of the open pocket to prepare it for sealing.įold prepared edge over, pressing down to seal pocket and form a triangle-shaped samosa. Fold top right-hand corner down and over to form a triangle.īring top lefthand corner of wrapper down to bottom right corner to create a pocket. Place half a wonton wrapper on a flat surface. Garnish with lemon zest, if using, and serve hot with Cilantro-Mint Chutney and Raita. Using a slotted spoon, transfer samosas to a paper-towel-lined plate. Carefully place half of samosas in the hot oil, making sure not to crowd the pan, and fry, flipping once, until crispy and dark golden brown, about 8 minutes. Place a wok or medium, high-sided pot fitted with a candy thermometer over medium-high heat add about 3 inches of oil and bring to 350☏. Fold and fill the wonton wrappers to form the samosas (see “How to Fold Samosas,” below). Meanwhile, in a small bowl, stir together flour and 1 to 2 teaspoons water to create a paste set aside. Remove from heat and drain any remaining fat from pan discard Anaheim pepper. Stir in peas and cook, uncovered, until peas are cooked through but still bright green, 5 minutes. Place Anaheim pepper in center of meat mixture cover and simmer until tomato dissolves, about 10 minutes. Add salt, coriander, cayenne, and turmeric and cook for 2 minutes more stir in tomato and reduce heat to low. Add garam masala and cook, stirring frequently, for 5 minutes more. Add lamb, garlic, and ginger and cook, stirring frequently, until most of the liquid has evaporated, 10 to 15 minutes. Add onion and cook, stirring occasionally, until caramelized and dark brown, about 20 minutes. Add cumin seeds and cook until fragrant and starting to sizzle, 1 to 2 minutes. If you have any comments or questions about this recipe, please post them to our Discussion Board.Heat oil in a large skillet over medium heat. If you have a large raw mango, you may not need to add the lemon Try it with roast lamb, in place of mint sauce, it is delicious! It is delicious as a salad dressing on sliced onions or any other mixed salad. *I often add fruits other than green mango/apple to this chutney, such as peach, plum and orange, especially if I have some that are beginning to look too stale to eat.Ī couple of teaspoons of this chatni mixed with fresh yoghurt, makes a delicious Raita. ![]() I sometimes add more lemon juice, if it is not sharp enough already.Īdjust salt, chillies and tartness to taste and add sugar, if you like a slightly sweet and sour taste. The consistency should be like Tomato Ketchup. Put all ingredients in a liquidizer or blender and blitz to a paste. Peel and roughly chop green mango, discarding the stone and skin. Remove rind and seeds of the lemon/orange and roughly chop the flesh. Note This chutney can be made with either mint leaves or coriander leaves on their own too. sugar (for 'khatta-meetha' sweet and sour taste, popular in my parents house Salt to taste (a bit of black salt gives a better flavour) This Chutney can be frozen in small, salad dressing/ketchup plastic bottles or airtight tubs or jars.ġ green, raw, mango (not ripe)/a sharp apple/flesh of 1 lemon/orange*. In England, and the West, chutney generally means a spicy preserve/condiment, where fruits or vegetables have been cooked in vinegar, with spices and sugar, and then bottled. The Indian chatni is a mix of uncooked fruit (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to make a paste. The word Chutney is an English version of the Hindi word chatni/chutni, which in turn comes from the word 'chatna', meaning 'to lick'. When either mint or the coriander leaves are not available together, it can be made with one of these also. It is generally made very chilli hot as only a small quantity is eaten at a time. It is also served with main meals, especially lunch. It is eaten with all kinds of savoury Indian snacks such as Samosas, Pakoras, Aloo Tikki and more. This is a popular North Indian chutney, that is made in almost every Indian home. ![]() Mamta's Kitchen Coriander, Mint, Mango/Apple Green Chutney (Chatni) Aam ya Sev/Phal ki Hari Chatni Dhania-Pudina-Chatni Mamta Gupta ![]()
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