Tomato Chutney and Whole Wheat Tortilla Chips

Snacks should be satisfying and nutritious: this recipe works on both accounts. The spices add interest and also offer up beneficial antioxidants. You may even want to make a double batch of the chutney to freeze for when you need a quick condiment to spice up chicken or pork.


8-8″ whole wheat tortillas
2T olive oil, divided
1/4 tsp salt, plus a pinch for the chips
1 tsp cumin seeds (can substitute ground cumin, if necessary)
1 tsp mustard seeds
1 medium onion, chopped
1 T fresh ginger, peeled and minced
2 garlic cloves, minced
1 jalapeño pepper, chopped (removed seeds to decrease spiceness, if desired)
1 tsp curry power
1 tsp tumerick
2 (14.5. oz each) cans diced tomatoes, no added salt
1/3 cup raisins
2T brown sugar

Preheat oven to 400 degrees. Cut each tortilla into 8 wedges and place wedges on baking sheet. Lightly coat wedges with 1 tbsp olive oil and sprinkle with salt. Bake for about 7 minutes or until wedges are crisp and golden.

Meanwhile, heat cumin and mustard seeds in a large sauce pan until seeds become fragrant, about 2-3 minutes. Remove seeds from pan and add in remaining tablespoon of oil. Add onion, ginger, garlic and jalapeño to pan and sauté until onions become translucent; add in ½ tsp salt, curry powder, turmeric, cumin and mustard seeds. Add tomatoes and simmer for about 10 minutes; add in raisins and sugar and simmer for an additional 5-10 minutes, or until mixture thickens (If mixture starts to thicken too much simply add a little water to the pan). Cool to room temperature or refrigerate until needed and serve with toasted chips. Chutney can be made ahead of time; prepare chips the day you plan on serving them.

Yield: About 12 servings (serving size: about ¼ cup chutney and 5 chips)
Nutrition Information per Serving:
Calories: 170 • Protein: 4 g • Sodium: 310 mg • Carbohydrate: 25 g • Fiber 2.5 g • Fat: 5 g •
Sat Fat: 0.5 g

Recipe adapted from Cooking Light
Guest Post

A Home Gardening Experiment

By Chrisanne Sikora
Social Media Coordinator 

Tomato seed packet

One of the best things about summer (to me, anyway) is the abundance of fresh fruits and vegetables.  There’s nothing better than the sweet taste of an ear of corn on the cob, or a dish of fresh strawberries for dessert.  But probably my favorite thing about summer is making a fresh garden salad to go with dinner—in fact many nights dinner is a salad.  My neighbor has a little garden and she’s shared with my family some of the vegetables she’s grown.  The cucumbers she brought over one year were bigger than anything seen in the supermarket, the tomatoes amazingly sweet and juicy.  Seeing what my neighbor’s garden produces and talking with some of my coworkers about gardening has inspired me to try growing some vegetables of my own. 

There’s just one problem:  I’m not a gardener.  Sure I have a few houseplants, but they’re pretty low-maintenance.  I water them once a week and they’re left to themselves the rest of the time (I think they prefer it that way, actually).  But, I’m willing to give this a shoSeed trays and soilt and try growing some cherry tomatoes. 

I filled these two trays with potting soil and planted my seeds.  Since it’s so early in the season (and I’m using seeds rather than seedlings), I’m starting them indoors first.  These trays fit inside a little greenhouse.  When my tomato plants are big enough, they’ll be transplanted in the back yard.  Greenhouse

After planting my seeds I brought the trays back inside, sprayed the soil with a little water until it was nice and moist, and put on the cover.  The greenhouse is on the floor of my kitchen, right next to a window so the seedlings will have plenty of sunlight once they start growing.  In a few weeks I’ll have my own home grown tomatoes I can toss into my salad right from the vine.

Check back later to see how my home gardening experiment is coming along.  In the meantime, if you have any words of advice on growing vegetables, leave a message in the comments section.