Plantain Chips With Chilli Mango Dip

Posted for RSC#8

• Ready In: 25 mins
• Serves: 4

Ingredients

• DIP

• 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

• CHIPS

• 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 ½ 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.