Tomato Chutney With Baked Pita Chips

Submitted 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."

 

• Ready In: 50mins
• Ingredients: 15
• Serves: 10

ingredients

• 6 (6 inch) pita bread
• 1 teaspoon kosher salt
• 2 teaspoons canola oil
• 1 teaspoon cumin seed
• 1 teaspoon mustard seeds
• 1 cup onion, chopped
• 1 tablespoon fresh ginger, minced
• 2 garlic cloves, minced
• 1 jalapeno, seeded and minced
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 1⁄2 cup fresh cilantro
• 1⁄3 cup raisins
• 2 tablespoons sugar

directions

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.