Samosas:

1. Place potatoes in large pot covered with water.Bring to a boil, then reduce to simmer and cook until fork tender, about 20 minutes. Drain and let cool. When cooled, finely dice.
2. Heat 2 Tbsp. canola oil over medium heat. When oil is hot add cumin seeds and cook until they start to make a popping sound. Add red onion and cook to soften. Add the potatoes, coriander, turmeric, salt and cayenne and continue to cook for 3-4 minutes, stirring occasionally.
3. Transfer mixture to a bowl and add peas, ginger, sugar, fresh cilantro and lime juice. Mix well with a fork to incorporate all ingredients. Set aside to cool.
4. Line a large baking sheet with paper towels and set aside.
5. In a small bowl, whisk together flour and some water to make a thin paste.
6. Keep pastry sheets covered with a damp paper towel to prevent drying out.
7. Fill and fold the samosa pastry sheets with a teaspoon or so of the potato mixture, sealing the last fold with the flour paste to seal.
8. Fill a heavy, deep skillet with about 2 inches of canola oil and heat over medium low heat. Fry samosas in batches (being careful not to crowd the skillet) for 2 minutes each side or until lightly browned. If they are browning too quickly, reduce heat.
9. Remove from skillet with slotted spoon to prepared sheet.
10. Serve with chutneys.

Mango Chutney:

1. Combine sugar and vinegar in a large 5 quart pot. Bring to a boil until sugar dissolves, stirring often.
2. Add remaining ingredients. Simmer, uncovered until the mixture thicken, about 45 minutes to 1 hour. Remove from the heat and let cool. Store in glass jars.

Peanut Cilantro Chutney:

1. Puree all ingredients in a food processor until smooth.