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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Tomato Chutney with Baked Pita Chips

The versatile chutney also makes a zingy spread on turkey sandwiches, or serve it with grilled chicken.

Cooking Light MAY 2007

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

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

Preparation

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.

Nutritional Information

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
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Tomato Chutney with Baked Pita Chips recipe

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