Tomato Chutney With Baked Pita Chips

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READY IN: 50mins
Recipe by kitchenslave03

Submitted by reader, Sue Barker to Cooking Light. I would use dried cranberries in place of the raisins, and add them with the tomatoes.

Ingredients Nutrition


  1. Preheat oven to 400. Split pitas and cut each half into 8 wedges. Arrange wedges on a large baking sheet and coat lightly with cooking spray. Sprinkle with kosher salt and bake 7 min or til crisp.
  2. Heat oil in a large saucepan over med-high. Add cumin, and mustard seeds to pan; saute 1 min or til mustard seeds begin to pop. Add onion, ginger, garlic, and jalapeno to pan; saute 3 min or til onion is tender. Stir in curry powder and turmeric; cook 30 seconds. Stir in tomatoes. Cover, reduce heat, and simmer 15 minute Uncover and cook 5 min or til slightly thickened. Stir in cilantro, raisins, and sugar. Cool to room temperature Serve with pita chips.

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