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Epicurious

Sweet and Hot Mango Chutney with Cumin-Dusted Pita Wedges

3.1

(2)

Healthy bonus: Vitamin C from mangoes; iron from raisins

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 cups diced fresh mango
1/2 cup raisins
1/4 cup minced red onion
1 habañero chile, cored, seeded and minced, or 1/8 tsp cayenne pepper
1 tbsp light brown sugar
2 tbsp cider vinegar
Vegetable-oil cooking spray
4 whole-wheat pitas
1 to 2 tsp ground cumin

Preparation

  1. Step 1

    In a medium saucepan, combine the first six ingredients with 3 tbsp water. Set over medium heat and simmer 15 minutes or until mango breaks down and mixture thickens. Use a potato masher to mash any large chunks, if desired.

    Step 2

    For the pita wedges: Heat oven to 400°F. Coat a large baking sheet with cooking spray. Cut each pita into 8 wedges and place on baking sheet. Lightly coat wedges with cooking spray, sprinkle with cumin and season with salt and pepper. Bake 15 minutes or until golden brown.

Nutrition Per Serving

Nutritional analysis per serving 296 calories
2.2 g fat (0.4 g saturated fat)
67.3 g carbohydrates
7.6 g protein
7.4 g fiber
#### Nutritional analysis provided by Self
TagsChutneyCondimentIndianSouth AsianAsianDried FruitFruitMangoStone FruitHabanero ChileChileVegetableSnackDairy FreeVegetarianQuickEasySimmerRamadan
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