Plantain Chips With Chilli Mango Dip |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 mango, peeled and diced |
2 tablespoons white wine |
4 cardamom pods, crushed |
1 tablespoon white 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) |
Directions:
1. To make the dip: Heat the sunflower oil in a saucepan then add the diced mango, white wine, cardomom pods, white 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 1/2 inches into a large pan and place over a medium heat until hot; fry the plantain ‘chips’ (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.
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