Plantain Chips With Chilli Mango 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 12 cups sour cream
• 4 tablespoons cilantro, chopped
• 4 plantains (fairly firm ones)
• sunflower oil (for frying)

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.

mango, white wine, cardamom pods, white wine vinegar, balsamic vinegar, sunflower oil, garlic, ginger, pepper, sour cream, cilantro, plantains, sunflower oil

Taken from www.food.com/recipe/plantain-chips-with-chilli-mango-dip-161342 (may not work)