Tomato Chutney with Baked Pita Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The versatile chutney also makes a zingy spread on turkey sandwiches, or serve it with grilled chicken. 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 |
Directions:
1. Preheat oven to 400°.
2. 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.
3. 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.
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