Heat oil in a pan. Add onion and garlic, cook, stirring until onion is soft. Add ginger and curry paste then stir for 1 minute. Remove from heat then transfer to a large bowl. Add chutney, minces, breadcrumbs and coriander. Using your hands mix until combined.
Cut pastry sheets in half lengthways. Place equal amounts of mince mixture lengthways down the centre of each pastry piece. Roll-up, lengthways, to enclose filling. Place seam-side down, onto a chopping board. Brush with egg then sprinkle with seeds. Cut each roll into 6 even pieces. Arrange over lightly oiled oven trays.
Cook in a hot oven (200C) for about 30 minutes, or until pastry is browned and crisp.
To make Dipping Sauce, place all ingredients in a bowl, stir until combined.
Serve sausage rolls with Dipping Sauce garnished with fresh coriander.