Mango-Chicken Pita Sandwiches

1 (10 ounce) package shredded angel hair cabbage slaw
1 Granny Smith apple, diced
1/2 cup plain yogurt
1 teaspoon grated lemon rind
1/2 teaspoon dry mustard
4 pita bread rounds, halved
4 grilled chicken breasts, cut into thin strips
1 cup warm Mango Chutney (See recipe below)

Combine first 5 ingredients. Layer pita halves evenly with chicken, Mango Chutney, and slaw mixture.

Mango Chutney
1 and one-half cups orange juice
1 cup golden raisins
3 cups chopped mango (about 2 medium)*
2 to 3 jalapeno peppers, seeded and chopped
1 medium-size red onion, chopped
2 tablespoons brown sugar
2 to 3 tablespoons lime juice
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground red pepper

Combine all ingredients in a medium saucepan. Cover mixture, and bring to a boil over medium heat, stirring occasionally. Reduce heat, and simmer, uncovered, 30 minutes or until mixture thickens, stirring occasionally; cool slightly. Serve immediately with Mango-Chicken Pita Sandwiches, or cover and chill up to 1 week.

*3 cups chopped refrigerated mango slices, drained, may be substituted.

Makes 2 cups.