Tomato Chutney With Baked Pita Chips

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: 50 mins
• 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 1/2ounce) 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.