Tomato Chutney With Baked Pita Chips

• 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 400u0b0.
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 400u0b0 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.

pitas, cooking spray, kosher salt, canola oil, cumin seeds, mustard seeds, onion, fresh ginger, garlic, pepper, curry powder, ground turmeric, salt, fresh cilantro, raisins, sugar

Taken from www.myrecipes.com/recipe/tomato-chutney-with-baked-pita-chips (may not work)