CHUTNEY:
1 cup fresh mint leaves
1 cup fresh cilantro leaves
1 tablespoon fresh lime juice $
1 tablespoon water
1 teaspoon finely chopped seeded jalapeņo pepper
1 teaspoon chopped garlic $
1/2 teaspoon minced peeled fresh ginger
1/8 teaspoon salt
SAMOSAS:
2 tablespoons olive oil, divided $
1/4 cup finely chopped onion $
2/3 cup shredded carrot $
2/3 cup frozen green peas, thawed
2 teaspoons mustard seeds
1 1/2 teaspoons garam masala
1/2 teaspoon salt
1 cup leftover mashed potatoes $
8 (14 x 9-inch) sheets frozen phyllo dough, thawed
Cooking spray

1 cup fresh mint leaves 1 cup fresh cilantro leaves 1 tablespoon fresh lime juice $ 1 tablespoon water 1 teaspoon finely chopped seeded jalapeņo pepper 1 teaspoon chopped garlic $ 1/2 teaspoon minced peeled fresh ginger 1/8 teaspoon salt 2 tablespoons olive oil, divided $ 1/4 cup finely chopped onion $ 2/3 cup shredded carrot $ 2/3 cup frozen green peas, thawed 2 teaspoons mustard seeds 1 1/2 teaspoons garam masala 1/2 teaspoon salt 1 cup leftover mashed potatoes $ 8 (14 x 9-inch) sheets frozen phyllo dough, thawed

1. Preheat oven to 350°.
2. To prepare chutney, combine first 8 ingredients in a food processor; process 1 minute or until smooth. Spoon mixture into a bowl; cover and refrigerate.
3. To prepare samosas, heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add onion to pan, and cook for 2 minutes, stirring occasionally. Add carrot, and cook 2 minutes, stirring occasionally. Add peas, mustard seeds, garam masala, and salt; cover and cook 2 minutes. Stir in potatoes; remove from heat.
4. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 3 (3 x 14-inch) strips, and coat with cooking spray. (Cover remaining phyllo dough to keep from drying.) Spoon 1 tablespoon potato mixture onto 1 end of each strip. Fold 1 corner of phyllo dough over mixture, forming a triangle; keep folding back and forth into a triangle to end of strip. Place triangles, seam sides down, on a baking sheet. Brush triangles with the remaining 1 tablespoon oil. Bake at 350° for 23 minutes or until lightly browned. Serve warm or at room temperature with chutney.