Sweet and Hot Mango Chutney with Cumin-Dusted Pita Wedges

-from SELF magazine

Makes 4 servings.
2 cups diced fresh mango
1/2 cup raisins
1/4 cup minced red onion
1 habañero chile, cored, seeded and minced, or 1/8 tsp cayenne pepper
1 tbsp light brown sugar
2 tbsp cider vinegar
Vegetable-oil cooking spray
4 whole-wheat pitas
1 to 2 tsp ground cumin
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.