Sneakily Healthy Samosas with Mango Chutney

These delicious bites are a lightened up version of traditional fried samosas. A mint & mango chutney gives them the perfect finishing touch.

Prep Time:  10 minutes
Cook Time: 15 minutes
Yield: 15 Servings


  • 1 tsp butter
  • 4 tsp minced ginger
  • 2 tsp minced garlic
  • ½ cup minced onion
  • 2 tsp kosher salt
  • 1 1/2 tsp garam masala
  • 1 1/2 tsp curry powder
  • 1 1/2 tsp cumin seeds
  • 1 lb ground venison
  • 2 TB mango chutney
  • ¼ cup water
  • 1/2 cup frozen peas
  • ¼ cup low fat greek yogurt
  • ¼ cup minced cilantro
  • 3 1.9 oz packages pre-baked phyllo cups (45 total)

       Mango Chutney Topping

  • 3 TB mango chutney
  • 4 TB minced fresh mango
  • 2 TB minced fresh mint


Preheat oven to 350. Melt butter in a medium nonstick saucepan. Add ginger, garlic, onion, salt and spices. Cook on low for 5-6 minutes, stirring often. Add venison and break up with back of spoon to combine with spices. Add 2TB mango chutney, water, and peas, increase heat to medium-high and cook an additional 7-10 minutes or until all water is absorbed and venison is cooked through (breaking up meat into small bits with edge of spatula). 

Stir in yogurt and cilantro. Spoon mixture evenly into phyllo cups and bake for 7-10 minutes or until shells are crisp. Meanwhile, combine mango chutney topping ingredients in a small bowl.  When ready to serve, spoon ½ tsp topping on each samosa.


Samosa filling and mango chutney can both be made up to 2 days ahead. Just fill shells and bake/top when ready to serve.