Tomato Chutney with Baked Pita Chips

Ingredients

• ¹/₃ cup raisins
• ½ cup chopped fresh cilantro
• 6 (6-inch) pitas
• 1 tablespoon minced peeled fresh ginger
• 1 jalapeño pepper, seeded and finely chopped
• 2 garlic cloves, minced
• 1 teaspoon mustard seeds
• + 9 more ingredients
• • 2 teaspoons canola oil
  • 1 teaspoon curry powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin seeds
  • 1 cup chopped onion (about 1 medium)
  • 2 tablespoons sugar
  • 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
  • 1 teaspoon ground turmeric
  • Cooking spray

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...

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