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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Ratings & Reviews

battlesda's Review

battlesda
September 04, 2013
N/A

Cynbull's Review

Cynbull
May 14, 2011
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.