Toasted Curry Pita Chips with Spicy Mango Chutney Dip

Toasted Curry Pita Chips

with Spicy Mango Chutney Dip

15 MIN
$6.99 Serves 2-4
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From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. For delightful flavor, you'll toast slices of hearty pita coated with fragrant vadouvan curry powder, then make a creamy dipper with Greek yogurt, mango chutney, and a bit of crushed red pepper for a kick of heat.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    290 Cals (est.)
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fresh
ingredients
Toasted Curry Pita Chips with Spicy Mango Chutney Dip
Title
  • 2 Pocketless Pita
  • 2 Tbsps Mango Chutney
  • ½ cup Plain Nonfat Greek Yogurt
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 tsps Vadouvan Curry Powder
time-saving
tips & techniques
step-by-step
instructions
1 Make the pita chips

STOVE: Place an oven rack in the center of the oven; preheat to 450°F. Cut each pita into 8 equal-sized wedges. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the curry powder; turn to coat. Arrange in an even layer. Toast in the oven 7 to 9 minutes, or until slightly crispy. Remove from the oven. 

GRILL: Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Place the pitas on a work surface; drizzle with olive oil and season on both sides with salt, pepper, and the curry powder. Toast on the grill 1 to 2 minutes per side, or until lightly browned. Transfer to a cutting board; cut each pita into 8 equal-sized wedges. 

2 Make the dip & serve your dish

Meanwhile, in a medium bowl, combine the yogurt, mango chutney, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to thoroughly combine. Serve the finished dip with the pita chips on the side. Enjoy!

Tips from Home Chefs

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Toasted Curry Pita Chips

1 Make the pita chips

STOVE: Place an oven rack in the center of the oven; preheat to 450°F. Cut each pita into 8 equal-sized wedges. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the curry powder; turn to coat. Arrange in an even layer. Toast in the oven 7 to 9 minutes, or until slightly crispy. Remove from the oven. 

GRILL: Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Place the pitas on a work surface; drizzle with olive oil and season on both sides with salt, pepper, and the curry powder. Toast on the grill 1 to 2 minutes per side, or until lightly browned. Transfer to a cutting board; cut each pita into 8 equal-sized wedges. 

2 Make the dip & serve your dish

Meanwhile, in a medium bowl, combine the yogurt, mango chutney, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to thoroughly combine. Serve the finished dip with the pita chips on the side. Enjoy!

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