Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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The versatile chutney also makes a zingy spread on turkey sandwiches, or serve it with grilled chicken.

Sue Barker, Rogers, Arkansas
Recipe by Cooking Light May 2007

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Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary test

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

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Directions

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  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

131 calories; calories from fat 7%; fat 1g; saturated fat 0.1g; mono fat 0.6g; poly fat 0.3g; protein 4.5g; carbohydrates 25.9g; fiber 1.6g; iron 2.2mg; sodium 147mg; calcium 31mg.
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