CHINESE NACHOS

1 cup of plum jelly
1/2 cup of mango chutney
1 1/2 tablespoons of red wine vinegar
1 teaspoon of dry mustard
1/4 teaspoon of hot pepper sauce
One 14 ounce package of won ton skins
Vegetable oil for frying
Chopped green onions

Combine the first 5 ingredients in a heavy saucepan. Stir over medium heat until thoroughly blended and bubbly.

Cut won ton skins in half on diagonal.

Heat oil in deep fryer or deep skillet to 365 degrees F. Add won ton skins in batches and fry until golden brown and blistered, 2 minutes. Drain on paper towels.

Spoon sauce into bowl. Garnish with green onions. Serve hot or at room temperature with fried won ton skins.

Makes 8 servings
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