Plantain Chips With Chilli Mango Dip

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 12 cups sour cream
• 4 tablespoons cilantro
• chopped
• 4 plantains (fairly firm ones)
• sunflower oil (for frying)

Instructions

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.