Tomato Chutney with Baked Pita Chips

Tomato Chutney with Baked Pita Chips Photo: Randy Mayor; Styling: Leigh Ann Ross


  • 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


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 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.

    The versatile chutney also makes a zingy spread on turkey sandwiches, or serve it with grilled chicken.
  • Yield: 12 servings (serving size: about 1/4 cup chutney and about 8 chips)

Nutritional Information

Calories per serving: 131
Caloriesfromfat per serving: 7%
Fat per serving: 1g
Saturated fat per serving: 0.1g
Monounsaturated fat per serving: 0.6g
Polyunsaturated fat per serving: 0.3g
Protein per serving: 4.5g
Carbohydrate per serving: 25.9g
Fiber per serving: 1.6g
Cholesterol per serving: 0.0mg
Iron per serving: 2.2mg
Sodium per serving: 147mg
Calcium per serving: 31mg

Good to Know

Serve this low-fat, antioxidant-rich chutney with chips, as a sauce for chicken or on sandwich bread.