By Blooming Aprons
The sweet taste of yellow plantains and spicy, sour sweet taste of the chutney pairs superbly well in this classic appetizer.
We like to use yellow plantains in this recipe as they are more flavorful, are sweeter and have a softer texture than the green ones. If you like a less sweet version use the green ones and rest assured it will taste as good. After you fry the plantains you can use a tostonera to smash the plantains or go with our method and gently smash the plantains with the flat side of the meat pounder. For the chutney we like to use a mango with a yellow or red skin but still firm to the touch, as it is more sour than the ripe one and will compliment the sweet plantains amazingly well. We make this appetizer every time we get hold of perfectly ripe plantains and is always the first one to disappear from the table, so make sure to make plenty and be ready to share the recipe.
Peel the plantains and cut into 1 inch thick slices.
Line a cutting board with paper towels and set aside.
Heat half the oil in a frying pan over high heat, add plantain sliced, lower the heat to medium and cook for 5-6 min or until golden brown on each side.
Transfer the plantains to the prepared cutting board . Using the flat side of the meat pounder gently smash each plantain slice. Repeat with the remaining plantains.
Prepare the chutney: Peel mango, remove the seed and chop coarsely. Add mango and the remaining ingredients to the food processor. Pulse for few minutes until well blended but it still chunky looking. Transfer to a serving bowl.
Arrange the plantains on a serving plate, sprinkle with sea salt, chopped jalapeño and cilantro and serve alongside the mango chutney.
Don’t forget to tag @bloomingaprons when you make one of our creations, we would love to see what you have been making!