Tomato Chutney with Baked Pita 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.