Preheat oven 400°F. Generously grease large cookie sheet.
Cook potato in medium pot of boiling, salted water until fork tender, 4 to 5 minutes. Drain and set aside.
In large sauté pan, heat oil. Sauté onion and garlic in oil until clear and soft, 2 to 3 minutes. Add jalapeño chile, gingerroot, curry powder and cumin. Cook and stir about 1 minute. Add potato, peas, cilantro, salt and pepper. Cook and stir 1 more minute; set aside.
Knead dough until softened and no longer crumbly. Make dough into ten 1 3/4-inch balls, big enough to make 1 small tortilla-shaped round of dough.
Place 1 ball of dough between 2 sheets of waxed paper. Press or roll dough into 5-inch round. (The dough is delicate and will require careful handling.) Peel off top sheet of waxed paper, and pick up the whole thing in your hand. Curve it gently so the dough is curved like a flour tortilla. Place about 2 rounded tablespoonfuls filling in center of dough round; gently continue folding over dough to complete the samosa shape. Press edges of samosa together. Carefully peel off remaining waxed paper, and place samosa on cookie sheet. Crimp around edges with fork. Continue until all samosas are finished. Brush samosas with egg wash.
Bake 13 to 15 minutes or until golden brown.
Meanwhile, put chutney ingredients in small saucepan, and place over medium heat. Stir mixture until jelly is melted completely and mango is nice and soft, 4 to 5 minutes. Cool. Pour into small serving bowl. Serve with samosas.