Rootham Black Pepper and Lime Chutney is a special blend of peaches, onions, red peppers, and herbs that makes a colourful and tasty condiment for appetizers, meat and egg dishes.
Makes 24 samosas
- 1 large sweet potato
- ½ package wonton papers
- 2 Tbsp Rootham Black Pepper and Lime Chutney
- 2 Tbsp sesame oil
- 2 tsp curry powder, optional
- 2 Tbsp/ Rootham Black Pepper and Lime Chutney
Preheat oven to 375°F/190°C.
Cook sweet potato until soft. Either bake sweet potato with skin on in a 400°F/200°C oven or place sweet potato with skin on in boiling water or microwave until soft. Scoop sweet potato from skin. Mash sweet potato with 2 tablespoons (30ml) of Black Pepper and Lime Chutney and curry powder, if using.
Place 1½ teaspoon (7.5ml) of sweet potato mixture into center of each wonton wrapper. Brush two adjacent edges of wraper with water, fold into a triangle and press edges together to seal. Brush both sides with sesame oil then place samosas on a baking sheet.
Bake in preheated oven for 10 minutes then turn over and bake for 5 minutes more.
Place on a platter and serve with remaining Black Pepper and Lime Chutney.
Tip: Do not substitute regular oil. Light or medium sesame oil adds a nutty flavour.
Pair with an off-dry white such as Riesling or Gewürtztraminer, or an India Pale Ale.