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Tomato Chutney with Baked Pita Chips

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 12 servings (serving size: about 1/4 cup chutney and about 8 chips)
The versatile chutney also makes a zingy spread on turkey sandwiches, or serve it with grilled chicken.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.