Tomato Chutney With Baked Pita Chips Recipe

Name: Tomato Chutney With Baked Pita Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno 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

Servings: persons

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 jalapeno 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

1
Preheat oven to 400u00b0.
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 400u00b0 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; saute 1 minute or until mustard seeds begin to pop. Add onion, ginger, garlic, and jalapeno to pan; saute 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.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 (6-inch) pitas, Cooking spray, 1 teaspoon kosher salt, 2 teaspoons canola oil, and more.

Yes, Tomato Chutney With Baked Pita Chips falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Chutney With Baked Pita Chips

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