Sweet and Hot Mango Chutney with Cumin-Dusted Pita Wedges
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 cup raisins
- 1/4 cup minced red onion
- 1 tbsp light brown sugar
- 2 tbsp cider vinegar
- vegetable-oil cooking spray
- 4 whole-wheat pitas
- 2 cups diced fresh mango
- 1 habaã±ero chile, cored, seeded and minced, or 1/8 tsp cayenne pepper
- 1 to 2 tsp ground cumin
Preparation 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. 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. 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
Preparation 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. 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. 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
