Plantain Chips With Chilli Mango Dip

“Posted for RSC#8”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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