Warren Elwin shares the secret to a good samosa.
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 these quick and tasty chutneys, which can be used to accompany many Indian dishes.
Fresh mint and coriander chutney
In a food processor blitz together 1 large handful each of fresh coriander and mint, 1 chopped small green chilli, a 1 cm knob of grated ginger, 1 chopped garlic clove, the zest and juice of a lemon, 1 tsp ground cumin, 1 tsp flaky sea salt, freshly ground black pepper and 2 Tbsp olive oil to form a smooth sauce. Chill before serving.
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Tamarind and date chutney
In a saucepan simmer 150g chopped seedless tamarind, 150g chopped dates, 50g grated jaggery, a 2cm piece of grated ginger, ½ tsp red chilli flakes, and 2 cups water until the tamarind and dates are broken down and mixture is gooey, approx. 15 minutes.
Add ½ cup plum sauce, ½ tsp each of cardamom, coriander and cumin powders, the zest and juice of 1 lemon and 1 orange, and simmer a further 10 minutes to combine flavours. Season to taste with salt and pepper. Cool slightly, then blitz until smooth. Pour into sterilised jars. Refrigerate when open. Makes 5 small jars.
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Coconut, mango and yoghurt chutney
In a food processor blitz together ½ cup freshly grated dried coconut (or use desiccated), 1 Tbsp jaggery (or brown sugar), 2 cloves chopped garlic, 2 small chopped green chillies and ½ tsp flaky sea salt. Remove to a bowl and stir through 1 fresh mango cut into small dice, the zest and juice of a lime (or lemon), 1 cup yoghurt, a small handful of chopped coriander and some freshly ground black pepper. Chill before serving and thin out with extra citrus juice as needed.
