Golden Phyllo Bites with Mango Chutney

These veggie samosas are super flavorful, simple but impressive, and stay crispy-crunchy even well after baking. Best of all, they’re completely plant-based! We can’t wait to chat about what a game-changer it is to incorporate fruit into savory cooking.

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Golden Phyllo Bites with Mango Chutney

Servings: 8–10

Prep time: 20 minutes

Cook time: 50 minutes

Total time: 1 hour 10 minutes

Print the Recipe

Ingredients:

For the Mango Chutney:

• 1 ripe mango, peeled and diced
• 1⁄2 tsp fresh ginger, peeled and minced
• 1 clove garlic, minced
• 1⁄2 tsp ground coriander
• 1⁄4 tsp ground cumin
• 1⁄4 tsp turmeric
• 1⁄4 tsp ground cardamom
• 2 tbsp white wine vinegar
• 1⁄3 cup sugar
• 1⁄4 tsp chili flakes (optional)
• Pinch of salt

For the Filling:

• 1 tbsp vegetable oil
• 1 small onion, finely diced
• 1 medium carrot, finely diced
• 2 jalapeño peppers, seeds and core removed, finely diced
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp coriander powder
• 1⁄2 tsp turmeric powder
• 1⁄2 tsp chili powder
• 1 small ripe plantain, diced
• 1 cup cauliflower, cut into 1⁄4-inch pieces
• 1 tbsp lime juice
• Salt and pepper, to taste
• 1 1⁄2 cups water

For the Phyllo Triangles:

• 1 package phyllo dough, thawed
• 1⁄2 cup olive oil

Instructions:

1. Prepare the Mango Chutney: Combine all chutney ingredients in a small saucepan over medium heat. Simmer until the mango breaks down and the mixture thickens, about 30 minutes. Stir occasionally. Blend or mash slightly for smoother texture if desired. Cool and set aside.
2. Prepare the Filling: In a skillet over medium heat, add oil, onion, carrot, and jalapeño. Sauté until soft. Stir in garlic, ginger, and spices. Add plantain, cauliflower, and water. Cook 15–20 minutes until plantains are soft and water is mostly evaporated. Stir in lime juice, season with salt and pepper, and let cool.
3. Assemble the Triangles: Preheat oven to 375°F. On a clean surface, layer two phyllo sheets and brush lightly with olive oil. Cut into thirds lengthwise. Place 1 tbsp filling on a strip corner and fold into a triangle, continuing to fold along the strip. Brush outside with oil and place on a parchment-lined baking sheet. Repeat with remaining phyllo and filling.
4. Bake: Bake for 15–20 minutes until golden brown and crisp.
5. Serve: Serve warm with mango chutney for dipping.

Homemade | homemadecooking.com

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