Recipe

Golden Phyllo Bites With Mango Chutney

Servings: 8-10
Prep Time: 20 minutes
Cook Time: 50 minutes

Ingredients:

For the Mango Chutney:
● 1 ripe mango, peeled and diced
● 1⁄2 t fresh ginger, peeled and minced
● 1 clove garlic, minced
● 1⁄2 t ground coriander
● 1⁄4 t ground cumin
● 1⁄4 t turmeric
● 1⁄4 t ground cardamom
● 2 tablespoons white wine vinegar
● 1⁄3 cup sugar
● 1⁄4 teaspoon chili flakes (optional)
● Pinch of salt

For the filling:
● 1 tablespoon vegetable oil
● 1 small onion, finely diced
● 1 medium carrot, finely diced
● 2 jalapeno peppers, seeds and core removed, finely diced
● 2 garlic cloves, minced
● 1 teaspoon fresh ginger, grated

● 1 teaspoon ground cumin
● 1 teaspoon coriander powder
● 1⁄2 teaspoon turmeric powder
● 1⁄2 teaspoon chili powder
● 1 small ripe plantain, diced
● 1 cup cauliflower, cut into small, 1⁄4-inch pieces
● 1 tablespoon 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. Keep
at a nice healthy simmer, with the mixture actively bubbling. Cook until the
mango breaks down and the mixture thickens, about 30 minutes. Stir every so
often to keep the mixture from burning on the bottom. Blend or mash slightly
for a smoother texture, if desired (the smaller you cut the mango, the
smoother it will be!). Cool and set aside.

2.Prepare the filling:
Heat a skillet over medium heat. Once hot, add the oil. Add the onion, carrot,
and jalapeño and sauté until soft and translucent. Stir in garlic, ginger, cumin,
coriander powder, turmeric, and chili powder. Cook for 1 minute until fragrant.
Add the diced plantain, cauliflower, and water. Cook, stirring every now and
then, until the plantains are soft and most of the water has evaporated, about
15-20 minutes. Stir in lime juice and season with salt and pepper. Remove from
heat and let cool slightly.

3. Assemble the Triangles:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Layer two sheets of phyllo dough, one directly on top of the other, on a clean
surface and lightly brush all over with olive oil. Cut the layered sheets into
thirds lengthwise, so you have three long strips. Spoon a heaping 1 tablespoon
of filling onto the bottom corner of one strip. Fold the corner over the filling to
form a triangle. Continue folding, maintaining the triangle shape, until you
reach the end of the strip. Brush the outside with more olive oil and place on
the baking sheet. Do the same with the other two strips of phyllo.
Repeat with the remaining phyllo and filling.

4. Bake:
Bake for 15-20 minutes or until the triangles are golden brown and crispy.

5. Serve:
Serve warm with the mango chutney on the side for dipping.