Tomato Chutney with Baked Pita Chips
The versatile chutney also makes a zingy spread on turkey sandwiches, or serve it with grilled chicken.
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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.
Yield & Time
12 servings (serving size: about 1/4 cup chutney and about 8 chips)
Nutritional Info
- CALORIES 131 (7% from fat)
- FAT 1g (sat 0.1g, mono 0.6g, poly 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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