Tomato Chutney with Baked Pita Chips

The versatile chutney also makes a zingy spread on turkey sandwiches, or serve it with grilled chicken.

Yield: 12 servings (serving size: about 1/4 cup chutney and about 8 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.

Nutritional Information

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