Tomato Chutney with Baked Pita Chips

Name: Tomato Chutney with Baked Pita Chips
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons canola oil; 1 teaspoon cumin seeds; 1 teaspoon curry powder; 118 milliliters chopped fresh cilantro; 1 Tbsp minced peeled fresh ginger; 2 garlic cloves, minced; 1 teaspoon ground turmeric; 1 jalapeño pepper, seeded and finely chopped; 1 teaspoon kosher salt; 1 teaspoon mustard seeds; 822 grams no-salt-added diced tomatoes, undrained; 237 milliliters chopped onion (about 1 medium); 6 6-inchs (6-inch) pitas; 79 milliliters raisins; 2 Tbsps sugar

Tomato Chutney with Baked Pita Chips might be just the condiment you are searching for. This vegan recipe serves 12. One serving contains 49 calories, 1g of protein, and 1g of fat. Head to the store and pick up canolan oil, onion, pitas, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

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.

Ingredients you will need

Cooking Spray

Pita

Salt

Equipment you will use

Baking Sheet

Bake at 400 for 7 minutes or until crisp.

Equipment you will use

Oven

Heat oil in a large saucepan over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add cumin seeds and mustard seeds to pan; saut 1 minute or until mustard seeds begin to pop.

Ingredients you will need

Mustard Seeds

Cumin Seeds

Pop

Equipment you will use

Frying Pan

Add onion, ginger, garlic, and jalapeo to pan; saut 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.

Ingredients you will need

Cilantro