Fried Plantain Chips With Lime soured cream and Mango Hot Sauce

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

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These plantain crisps offer a vibrant, tropical twist on a traditional savoury snack. By frying green plantains until they reach a perfect golden crunch, you create a sturdy base for the bold, contrasting flavours of the accompaniments. The homemade mango hot sauce provides a punchy heat from Scotch Bonnet chillies, beautifully balanced by the natural sweetness of fruit and the tang of sugarcane vinegar, while the lime-infused soured cream adds a cooling, citrusy finish.

This vegetarian dish is an excellent choice for a sophisticated starter or a crowd-pleasing sharing platter at your next gathering. Using green plantains ensures a starchier texture that holds up well to deep-frying, resulting in a crispness that rivals any shop-bought potato chip. Pair these with a cold drink for a refreshing taste of sunshine that will quickly become a firm favourite with friends and family.

Ingredients for Fried Plantain Chips With Lime soured cream and Mango Hot Sauce

2 tablespoons sunflower oil or other neutral oil
4 medium shallots, finely chopped
3 Scotch Bonnet chillies, or to taste, cored, seeded, and finely chopped 3 garlic cloves, chopped
1 (1/4-inch) piece fresh turmeric, peeled and finely chopped, or 1 teaspoon ground turmeric
40g chopped fresh mango
1/4 teaspoons sea salt, plus more to taste
60ml sugarcane vinegar or apple cider vinegar
60ml orange juice
240ml soured cream
1/2 teaspoons lime zest
1 बड़ा चम्मच ताजा नींबू का रस
1 चम्मच समुद्री नमक
तलने के लिए वनस्पति तेल
6 green plantains
समुद्री नमक और ताज़ा पिसी हुई काली मिर्च

How to make Fried Plantain Chips With Lime soured cream and Mango Hot Sauce

Make the mango hot sauce: Heat the oil in a medium pan over low heat. Add the shallots, chillies, garlic, turmeric, and mango and sauté for 5 to 7 minutes, until the aromatics start to soften. Add the salt, vinegar, and 120ml water. Stir to combine, then cover and simmer until the aromatics are completely softened and the liquid thickens slightly, about 10 minutes.

Transfer the mixture to a blender and blend until smooth. Stir in the orange juice and season with more salt to taste. Transfer the hot sauce to a resealable glass jar and refrigerate until ready to use. (The hot sauce will keep for up to 2 weeks.)

Make the lime soured cream: In a medium bowl, stir together the soured cream, lime zest and juice, and salt. Refrigerate until ready to serve.

Make the plantains: Fill a large Dutch oven or heavy-bottomed pot about two-thirds of the way with vegetable oil. Heat over medium heat until the oil reaches 191°C.

With a very sharp knife, peel the plantains, then slice lengthwise about 1/8 inch thick. Working in batches, fry the plantains in the hot oil, flipping occasionally, until golden brown on both sides, 4 to 6 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Season with salt and pepper.

Serve the fried plantains with the mango hot sauce and lime soured cream for dipping.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.