To make the mayonnaise cook the beetroot in simmering water until tender, about 40 minutes. Peel when cool enough. Dice.
Place all the ingredients into a blender and blitz to form a smooth paste.
Remove and pass through to a fine sieve to form smooth chutney. Place in the fridge until required.
While the beetroot is cooking, cook the potato in boiling salted water until tender, drain and mash.
Heat the oil and once hot add the cumin seeds. After 30 seconds add the ginger, garlic and green chilli.
Sautée for 3 seconds. Add the turmeric, red chilli powder and tomato paste, sautée for another 30 seconds and add 2 tablespoon of water. This will help to blend all the ingredients together.
Add the diced turkey and mashed potatoes. Mix them together and add salt, garam masala powder and pine nuts. Mix together gently and remove onto a tray to cool.
Add the chopped coriander and mix well.
Blanch the spring onion greens in boiling water for 30 seconds and refresh in cold water.
Spoon the turkey mixture onto the centre of the spring roll sheets.
Pull the ends together towards the centre to form a money-bag shape. Tie with blanched spring onion greens, refrigerate for 15 minutes to firm them up and deep fry till golden.
Remove onto absorbent paper to absorb any excess oil
To serve spoon the chutney onto a plate, sprinkle onion seeds and place the turkey potli on the chutney.
Recipe courtesy of www.greatbritishchefs.com