Coconut, mango and yoghurt chutney
Photo by Tamara West
The best way to make a good samosa is to buy them because there are so many available at Indian grocers. I buy mine from West Lynn Superette Dairy, Khyber Spices in Sandringham and Rupa’s Cafe in Freemans Bay. Heat them up and serve with this quick and tasty chutney, which can be used to accompany many Indian dishes.
In a food processor blitz together coconut, jaggery (or brown sugar), garlic, green chillies and salt. Remove to a bowl and stir through mango, lime (or lemon) zest and juice, yoghurt, coriander and some freshly ground black pepper. Chill before serving and thin out with extra citrus juice as needed.
Check out Warren's other chutney recipes