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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 Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dips and Dressings
Servings: 15 servings


  • 1 tsp butter
  • 4 tsp minced ginger
  • 2 tsp minced garlic
  • cup ½minced 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 tbsp mango chutney
  • 1/4 cup water
  • 1/2 cup frozen peas
  • 1/4 cup low fat greek yogurt
  • 1/4 cup minced cilantro
  • 3 1.9 oz packages pre-baked phyllo cups 45 total

Mango Chutney Topping

  • 3 tbsp mango chutney
  • 4 tbsp minced fresh mango
  • 2 tbsp 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.

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