Tomato Chutney with Baked Pita Chips

Tomato Chutney with Baked Pita Chips Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
The versatile chutney also makes a zingy spread on turkey sandwiches, or serve it with grilled chicken.


12 servings (serving size: about 1/4 cup chutney and about 8 chips)

Recipe from

Cooking Light

Nutritional Information

Calories 131
Caloriesfromfat 7 %
Fat 1 g
Satfat 0.1 g
Monofat 0.6 g
Polyfat 0.3 g
Protein 4.5 g
Carbohydrate 25.9 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 2.2 mg
Sodium 147 mg
Calcium 31 mg


6 (6-inch) pitas
Cooking spray
1 teaspoon kosher salt
2 teaspoons canola oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 cup chopped onion (about 1 medium)
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 jalapeño pepper, seeded and finely chopped
1 teaspoon curry powder
1 teaspoon ground turmeric
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
1/2 cup chopped fresh cilantro
1/3 cup raisins
2 tablespoons sugar


Preheat oven to 400°.

Split pitas, and cut each half into 8 wedges. Arrange the wedges on a large baking sheet. Lightly coat the wedges with cooking spray, and sprinkle with salt. Bake at 400° for 7 minutes or until crisp.

Heat oil in a large saucepan over medium-high heat. Add cumin seeds and mustard seeds to pan; sauté 1 minute or until mustard seeds begin to pop. Add onion, ginger, garlic, and jalapeño to pan; sauté 3 minutes or until onion is tender. Stir in curry and turmeric; cook 30 seconds. Stir in tomatoes. Cover, reduce heat, and simmer 15 minutes. Uncover and cook 5 minutes or until slightly thickened. Stir in cilantro, raisins, and sugar. Cool to room temperature. Serve with chips.