Sweet And Hot Mango Chutney With Cumin-Dusted Pita Wedges
Serves: 6
Floy Nolan
1 January 1970
Based on User reviews:
44
Spice
55
Sweetness
62
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cups
Mango (diced fresh)1 cup
Raisin1 cup
Red Onion (minced)1 tbsps
Light Brown Sugar2 tbsps
Cider Vinegar2 tsps
Ground CuminDirections:
1
In a medium saucepan, combine the first six ingredients with 3 tbsp water
2
Set over medium heat and simmer 15 minutes or until mango breaks down and mixture thickens
3
Use a potato masher to mash any large chunks, if desired
4
For the pita wedges: Heat oven to 400°F
5
Coat a large baking sheet with cooking spray
6
Cut each pita into 8 wedges and place on baking sheet
7
Lightly coat wedges with cooking spray, sprinkle with cumin and season with salt and pepper
8
Bake 15 minutes or until golden brown
9
In a medium saucepan, combine the first six ingredients with 3 tbsp water
10
Set over medium heat and simmer 15 minutes or until mango breaks down and mixture thickens
11
Use a potato masher to mash any large chunks, if desired
12
For the pita wedges: Heat oven to 400°F
13
Coat a large baking sheet with cooking spray
14
Cut each pita into 8 wedges and place on baking sheet
15
Lightly coat wedges with cooking spray, sprinkle with cumin and season with salt and pepper
16
Bake 15 minutes or until golden brown