Tomato Chutney with Baked Pita Chips

Tomato Chutney with Baked Pita Chips
Photo by Randy Mayor

Ingredients

  • 2 teaspoons canola oil
  • 1/3 cup raisins
  • ½ cup chopped fresh cilantro
  • 1 tablespoon minced peeled fresh ginger
  • 1 jalapeño pepper, seeded and finely chopped
  • 6 (6-inch) pitas
  • 6 (6-inch) pitas
  • + 25 more ingredients
    • 2 teaspoons canola oil
    • 1 teaspoon kosher salt
    • 2 garlic cloves, minced
    • 1/3 cup raisins
    • 1 teaspoon mustard seeds
    • ½ cup chopped fresh cilantro
    • 1 teaspoon curry powder
    • 1 cup chopped onion (about 1 medium)
    • 1 tablespoon minced peeled fresh ginger
    • 2 tablespoons sugar
    • 1 jalapeño pepper, seeded and finely chopped
    • 1 teaspoon ground turmeric
    • 1 teaspoon kosher salt
    • Cooking spray
    • 2 garlic cloves, minced
    • 1 teaspoon cumin seeds
    • 1 teaspoon mustard seeds
    • 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
    • 1 teaspoon curry powder
    • 1 cup chopped onion (about 1 medium)
    • 2 tablespoons sugar
    • 1 teaspoon ground turmeric
    • Cooking spray
    • 1 teaspoon cumin seeds
    • 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained

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 must...

View full recipe at My Recipes

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