Tomato Chutney with Baked Pita Chips

Ingredients

• 2 teaspoons canola oil 
• 1 teaspoon cumin seeds 
• 1 teaspoon curry powder 
• 0.5 cup cilantro leaves fresh chopped
• 1 tablespoon ginger fresh minced peeled
• 2  garlic cloves minced
• 1 teaspoon ground turmeric 
• 1  jalapeno seeded finely chopped
• 1 teaspoon kosher salt 
• 1 teaspoon mustard seeds 
• 29 ounce no-salt-added tomatoes diced undrained canned
• 1 cup onion chopped ( 1 medium)
• 6 6-inch pitas ()
• 0.3 cup raisins 
• 2 tablespoons sugar 

Equipment

• frying pan
• baking sheet
• sauce pan
• oven

Directions

1. Preheat oven to 40
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.
3. Bake at 400 for 7 minutes or until crisp.
4. Heat oil in a large saucepan over medium-high heat.
5. Add cumin seeds and mustard seeds to pan; saut 1 minute or until mustard seeds begin to pop.
6. 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.
7. Serve with chips.