Recipe: Chinese Nachos (with sauce using plum jelly and mango chutney)

CHINESE NACHOS

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

To make the sauce, 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
Adapted from unknown source