If you like Indian food, this recipe is a nice change from salsa. Note the number of servings. I only made half the recipe and had plenty of sauce. If you make the entire recipe, toss in some garbanzo beans and cooked chicken the next day for a good take along lunch. This recipe is somewhat spicy, so if you don't like zip, omit the jalapeno and use Caribbean curry powder rather than Indian curry powder.
Tomato Chutney with Baked Pita Chips
Photo: Randy Mayor; Styling: Leigh Ann Ross
The versatile chutney also makes a zingy spread on turkey sandwiches, or serve it with grilled chicken.
Yield: 12 servings (serving size: about 1/4 cup chutney and about 8 chips)
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Amount per serving
- Calories: 131
- Calories from fat: 7%
- Fat: 1g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.3g
- Protein: 4.5g
- Carbohydrate: 25.9g
- Fiber: 1.6g
- Cholesterol: 0.0mg
- Iron: 2.2mg
- Sodium: 147mg
- Calcium: 31mg
- 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.
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Tomato Chutney with Baked Pita Chips Recipe at a Glance