Curried Grape Salsa

INGREDIENTS:1 cup each red and green California seedless grapes, coarsely chopped
2 Tbsp. chopped sweet red pepper
1 tsp. curry powder
1 tsp. cayenne pepper
2 Tbsp. mango chutney, chopped
½ tsp. salt
½ tsp. grated ginger rootDIRECTIONS:Mix all the ingredients together. Refrigerate at least one hour. Drain well before serving. Makes approximately 1 ½ cups.

Serve with crisp pita bread. Split pita bread into two rounds and cut each into eight triangles. Brush rough side of triangles with oil. Bake at 375°F about 6 to 8 minutes, or until crisp.SERVINGS:1 ½ cups (approximately)PHOTO CREDIT:Photo Credit: CALIFORNIA TABLE GRAPE COMMISSION