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    Plantain Chips with Chilli Mango Dip

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    Plantain Chips with Chilli Mango Dip

    • Vegetarian

    Serves: 2


    • 1 tbsp sunflower oil
    • 1/2 a mango, peeled and diced
    • 1 tbsp white wine
    • 3 crushed cardamon pods
    • 1/2 tbsp balsamic vinegar
    • 1/2 tbsp white vinegar
    • 1/2 clove finely chopped garlic
    • 200g Greek Yoghurt
    • 1 chilli
    • 1 handful chopped coriander
    • Plantain Chips
    • 1 Bottle sunflower oil
    • 2 fairly firm plantains


    1. To make the dip, heat 1 tbsp sunflower oil in a small pan, add half a peeled and diced mango, 1 tbsp white wine, 3 crushed cardamom pods and ½ tbsp each of balsamic and white wine vinegar.
    2. Cook for 3-4 minutes. Add ½ clove of finely chopped garlic and continue to cook gently until the mango is soft enough to mash lightly. Allow the mixture to cool, remove the cardamom pods, then add 200g Greek yogurt, a deseeded and finely diced chilli and a handful of chopped coriander.
    3. Set the dip aside while you prepare the plantains. Cut 2 peeled, fairly firm plantains into diagonally slanted slices. Pour a 4cm-depth of sunflower oil into a large frying pan and place over a medium heat until hot. Fry the plantain 'chips', turning them, until brown all over - about 3 minutes (you will need to do this in batches). Drain the chips on kitchen paper and serve hot with the dip.

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