Plantain Chips With Chilli Mango Dip

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1 mango, peeled and diced
• 2 tablespoons wine
• 4 cardamom pods, crushed
• 1 tablespoon wine vinegar
• 1 tablespoon balsamic vinegar
• 1 tablespoon sunflower oil
• 2 garlic cloves, minced
• 1 inch fresh ginger, peeled and grated
• 1 jalapeno pepper, deseeded and finely chopped
• 1 1/2 cups sour cream
• 4 tablespoons cilantro, chopped
• 4 plantains (fairly firm ones)
• sunflower oil (for frying)

Recipe

• 1 to make the dip: heat the sunflower oil in a saucepan then add the diced mango, wine, cardomom pods, wine vinegar and balsamic vinegar; cook for about 4 minutes then add ginger and garlic and continue to cook until the mango is soft enough to mash lightly.
• 2 remove from heat; when cool remove cardomom pods then add the sour cream, diced chilli and cilantro; mix well together and set aside while you prepare the plantains.
• 3 chips: peel the plantains and cut into diagonally slanted slices.
• 4 pour sunflower oil to a depth of 1 ½ inches into a large pan and place over a medium heat until hot; fry the plantain â??chipsâ?? (in batches) for about 3 minutes, turning them until brown.
• 5 drain the chips on kitchen paper, keeping cooked chips warm while the next batch is cooking.
• 6 serve hot chips with dip.