Vegetable Samosas with Red Berry Chutney
These samosas are perfect bite-sized treats for appetizers or a snack. They are super easy to make, and the red berry chutney will surprise your guests with its unique flavor. Plus, they’re completely vegan and gluten-free!
Ingredients
For the samosas
- 1 stalk of celery
- 3 carrots
- 1 onion
- 200g baby spinach
- 120g chickpea flour
- A pinch of cumin seeds
- A pinch of ground coriander
- 1 clove
- 2 tablespoons of chopped fresh cilantro
For the chutney
- 100g cranberries
- Redcurrants or raspberries
- 2 apples
- 1 clove
- 1 teaspoon of ground pepper
- 10g chopped fresh ginger
- 1 onion
- 4 dates
- 1 tablespoon of sugar
Instructions
- Prepare the samosas:
Mix the chickpea flour with the spices and chopped cilantro. Add water until you reach a pancake-like batter consistency. Let it rest for 15 minutes.
Preheat the oven to 210°C (410°F).
Meanwhile, sauté the chopped onion in a few tablespoons of olive oil until soft. Add the chopped celery and carrots. Once slightly softened, add the baby spinach and let it wilt slightly before turning off the heat.
Mix these vegetables into the chickpea flour batter. Shape the mixture into small bites on a baking sheet lined with parchment paper.
Bake the samosas for about 15 minutes or until golden brown.
- Prepare the chutney:
Sauté the onion in a pan with a bit of olive oil until golden. Add the ground pepper, crushed clove, and ginger, and lightly brown everything.
Then, add the red berries, diced apples, and chopped dates. Once everything is well-cooked, stir in the sugar and let it simmer for a few minutes until it resembles a jam-like consistency.
Serve the samosas with the red berry chutney, garnished with mint and cilantro leaves for extra flavor.
