1. Pre-heat the oven to 180 °C.
2. Heat the oil in a non-stick frying pan and gently fry the onion until soft and golden.
3. Add the mince, turn up the heat and fry for about 8 minutes, or until all traces of pink are gone. Use a fork to break up any clumps of meat.
4. Turn down the heat and add the garlic, curry powder, turmeric, sultanas and water. Cook over a medium heat, stirring often to prevent sticking, for 5 minutes, or until all the liquid has evaporated.
5. Mix in the mayonnaise and chutney and cook gently for a further 2 minutes, stirring often. Season to taste with salt and black pepper, stir in the lemon juice and set aside to cool.
6. Unroll the phyllo pastry. Lift one sheet off, place it on the counter (with the longer side facing you) and brush lightly all over with vegetable oil, using a pastry brush. Cover with a second sheet of pastry, and brush again with oil.
7. Using a sharp knife or scissors, cut the two layers into 5 vertical strips all the same width.
8. Place a few teaspoons of the bobotie mix in the bottom right-hand corner of the first strip. Lift the right-hand corner and fold it over to meet the left-hand side of the strip, forming a triangle.
9. Now take the bottom left-hand corner of the triangle and fold it upwards and over to meet the left-hand edge again. Continue flipping and folding to form a neat triangle.
10. Brush some oil on the last flap of pastry and fold it over and under the triangle to seal. Repeat with the remaining strips until you have five triangles.
11. Repeat these steps with the remaining phyllo pastry until all the bobotie mince is used up.
12. Lightly brush the tops and sides of the triangles with oil. Place on a baking sheet and bake at 180 °C for 20 – 25 minutes, or until crisp and golden.
13. To make the dip, combine the chutney and mayonnaise in a small bowl.