Tuesday, July 10, 2012

Two of Summer's Favorites Are Back





Now Available and crafted from local farms and orchards, Middle Eastern Zucchini Relish and Plum Ketchup are making a triumphant return to summer shelves and pantries. Below, our original descriptions posted in 2010. Hey, they're both as delicious as ever so we saw no reason to change! 

(Note: this year's batch of zucchini relish is made from both yellow and green squash, courtesy of Goshen, NY's J Glebocki Farms.)

                                         MIDDLE EASTERN ZUCCHINI RELISH

Based upon a treasured family recipe from a Madison, WI home gardener friend of the Collective, our Middle Eastern Zucchini Relish draws inspiration from the exotic desert spice - sumac. (No, not the poisonous variety!) Used everywhere from Turkey to Iran (and pretty much nowhere else) sumac is harvested and produced from dried red berries of the plant itself and lends a tangy, vaguely citrus note and rich purple shade to many Mid-East dishes.

We've liberally added the intriguing spice to fresh zucchini and organic Roma tomatoes, along with nutmeg, cloves, chili flakes, fresh green chilies and onions, to bring you a deep fuchsia relish fit for a sultan. A great addition to stews and sauces, this relish happily garnishes all grilled and roasted meats and veggies. Try it with sliced turkey or provolone cheese and lettuce in your next awe-inspiring wrap sandwich and watch your co-workers swoon at lunchtime.


 PLUM KETCHUP

Did you know the original ketchup recipe had a centuries-old Chinese pedigree and was blended from various varieties of pickled fish? British sailors in the 18th century brought this unique (and we imagine rather smelly) concoction home to the U.K. and eventually re-gifted it to the West as a tomato-based, sweet and tangy condiment.

Historical research reveals more than a dozen variations popular in Colonial America, including Green Tomato, Mushroom and Green Pepper ketchups. The Collective merged these bold examples with a new take on the perennial throwaway Chinese take-out packet of syrupy, bland "Duck Sauce" and ended up with Plum Ketchup.

Sweet, slighty tart and spiced with nutmeg, cloves, garlic and malt vinegar, this is the ultimate French fry accessory, and equally luscious on beef or soy dogs, hamburgers and their veggie counterparts. But Plum Ketchup is a bit too fancy to be confined to "everyday use" and should also be basted on turkeys and roast chickens or spoon-brushed across plates (drizzling is too 80s, too Patrick Batemen, no?) as a "chef's sauce".

Wednesday, May 2, 2012




Announcing: Spring/Summer 2012 Product List

Currently Available:
Sweet Tomato Chutney with Black Mustard Seeds
Pear Cardamom Chutney
Curried Peach Chutney
Gingered Raisin Chutney (4 oz. only)
Shropshire Apple Chutney
Apricot and Red Pepper Chutney
Spice Route Citrus Chutney
Tomatillo Conserves
Black Tea Pickled Dried Plums
Mostarda di Frutteto
Hot Pear Mostarda

Available June 2012:
Strawberry and Coriander Ketchup
Plum Ketchup

Available July 2012:
Green Tomato and Horseradish Chutney
Sweet Green Tomato Pickles
Spiced and Pickled Cantaloupe

Limited Special Edition Seasonal Products:
(please contact us for availability)
Triple Berry and Bermuda Onion Chutney
Zesty Bell Pepper Ketchup
Earl Grey Plum Chutney
Fiery Carrot Chutney with Nigella Seeds
Middle Eastern Zucchini Relish
Punjab Corn Relish



Monday, January 23, 2012

Happy New Year!!

The Empire State Building celebrates the Year of the Dragon with red and yellow lights.


The DP Chutney Collective is thrilled to ring in the Year of the Dragon, especially given its iconic status as our signature logo! We're sure this Chinese lunar new year will usher in a variety of tasty surprises to our loyal (and new) fans. Look for debut products, holiday-themed special creations and lots more in the upcoming weeks.

Wednesday, January 18, 2012

Saturday, January 14, 2012

Mostarda di Cripplebush


Excuse us for having too much fun with the posting title. At The DP Chutney Collective we're not only food fanatics but also history nerds, and the unfortunately monikered Cripplebush happens to be the original Dutch name of Williamsburg, Brooklyn circa mid-17th century. Who knew? Verbal gymnastic fun and puns aside, our newest products are based on the classic sweet and piquant Italian condiment best known as Mostarda di Cremona (the town from which it hails), or lightly brined fruits preserved in a mustard-flavored syrup. Variations abound across Italy and The Collective's interpretations actually resemble more the jammier concoctions of mostarda di Veneto. When we're really lazy we skip the wordy explanation and just call it Italian Chutney!

Our Mostarda di Frutteto ("orchard" to the rest of us) begins with apples, onions and selected dried fruits being soaked briefly in dry white wine.A hand-crafted DP Chutney top-secret mustard syrup of sugar, vinegar, mustard seeds and powder and the highest quality Dijon mustard is then simmered with the macerated fruits, seasoned with appropriate spices and carefully canned in The Collective kitchens.

Traditionally mostarda accompanies cheese platters, charcuterie spreads, pates and terrines of all sorts and most classically bollito misto, the Northern Italian "boiled dinner" feast of seven meats and seven veggies. We also think a tablespoon makes a terrific sandwich spread and our vegetarian friends love it atop soy dogs and meatless burgers!

Debuting very shortly is also The Collective's Hot Pear Mostarda. Please note our  mostardas should be refrigerated after opening but are best served at or just below room temperature.

Thursday, December 8, 2011

Wednesday, November 30, 2011

Tamarind Chutney Recipe



The DP Chutney Collective loves teaching classes at Brooklyn Brainery. Click here for an exclusive recipe from our November course, From Achar to Raita: Indian Condiments. And sign up for a class soon!

Tuesday, November 29, 2011

DP Chutney, Cheese, Crackers and a Gorgeous Natural Slate Board!


Endear yourselves to friends forever and order your Brooklyn Slate Company gift baskets here.

SEASON'S GREETINGS



Tis' 'the season for chutneys! For glazing holiday hams and birds with Curried Peach Chutney. For dolloping Shropshire Apple Chutney atop crisp latkes. For embellishing cheese platters with our smoky and sweet Black Tea Pickled Dried Plums or Winter Spiced Orange Slices in Bay Leaf Syrup. For livening up leftovers with Pear Cardamom Chutney. For wowing guests with seasonal condiments like Cranberry and Green Chile Chutney. And those are just a few ideas off the top of our condiment-crazed heads! Happy Holidays everyone!

Monday, October 31, 2011

Happy Halloween 2011

xoxo,
The DP Chutney Collective

Thursday, October 27, 2011

Nothing screams Fall as loudly as deliveries of New York State apples. The Collective is combining the best and freshest varieties (Macoun, Empire, Gala and more) from Hudson Valley orchards like Dressel Farms and Goold Orchards with Ulster County sweet onions and our trademark spices (mustard seeds, ginger, cayenne pepper and a few secret ingredients) for the seasonal delight known as Shropshire Apple Chutney. Grab a jar at a local retailer or order online now. And just try having a plain old grilled cheese without DP Collective chutney ever again!

Thanks to Everyone Who Tasted, Bought and Loved our Chutneys at CARVE for Farms


Only 3 Spots Left in Our Indian Condiments Class




$35
Two Thursdays, November 3 + 10, 6:30-8pm
During this two-part class we'll delve taste buds first into the wide world of Indian condiments. These sauces and side dishes are considered indispensable at the Subcontinental dinner table - and will soon be on your own as well!
Part 1 will concentrate on achars (Indian fermented pickles) and the "Big Three" of all curry houses - fiery onion relish, tamarind chutney and fresh mint chutney.
The second night we'll learn all about yogurt condiments including various raitas, pachadis and even cooked yogurt sauces, as well as Indian hot sauces and "dry" chutneys (ground roasted nuts and spices).
Over both evenings menu suggestions, recipe adaptations and methods of incorporating these exotic sides into Western meals will be addressed.

Monday, October 10, 2011

The Pears Have Arrived



The DP Chutney Collective has our hands full. With the season's first Hudson Valley-harvested pears . . . Anjou, Bosc and Bartlett, all making their way into the definitive autumnal treat, Pear Cardamom Chutney! We slowly stew the fruits with sweet onions from Ulster County, NY, dried red chilies, shaved ginger root, brown sugar, cider vinegar and green and white cardamom pods before packing into DP Chutney jars headed to your home pantries.

Make Fall dinners memorable beyond the main course with a dessert of quality blue cheese, whole wheat crsipbreads and Pear Cardamom Chutney. Some of The Collective's favorite blue-veined fromage at the moment include Sprout Creek Farms' Camus, Point Reyes Original Blue and Berkshire Blue.

Carnivores will love a tablespoon with roasted pork, or stirred into a Catalan-style beef stew, along with chopped, roasted chestnuts, during the final 15 minutes of cooking. A dollop atop potato or cheese perogies is a real treat for non-meat eaters (with or without sour cream on the side).

Foodies should immediately head to Westchester's destination dining spot Local Organic Bites and Ice Cream, where Pear Cardamom Chutney can be found on the new Fall menu!

Monday, October 3, 2011

DP Chutneys at CARVE! October 23


A great cause, such as providing much-needed funds to local farmers hit hard by Irene's devastation, is the best excuse to get out of the house on a Sunday. Stop by after brunch and grab a jar of chutney for dinner later. We'll be there!

Wednesday, September 28, 2011

Shana Tova!




BAKED BEANS WITH SHROPSHIRE APPLE CHUTNEY

Apples and honey are ubiquitous at Rosh Hashanah feasts and often eaten in the hope that the New Year ahead will be even sweeter than the previous one. Adding The Collective's Shropshire Apple Chutney to these wonderfully homey baked beans guarantees at least the first couple of days will be good ones (if you have any leftovers). The recipe below can feed up to 18 as a side dish but can be halved quite easily.


  • 1 medium onion, cut into small dice
  • 1/2 medium green pepper, cut into small dice
  • 3 large cans small white (i.e. Navy) beans
  • 3/4 cup Shropshire Apple Chutney
  • 1/4 cup honey
  • 1/4 cup distilled or cider vinegar
  • 2 teaspoons dry mustard or 2 tablespoons Dijon
  • Salt and Black Pepper to taste

Adjust oven rack to lower-middle position and heat oven to 325 degrees. 

Fry onions and peppers in a very large skillet with a couple of tablespoons of olive oil and sauté until tender, about 5 minutes. 

Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). 

Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Friday, September 23, 2011

Spicing Up Oktoberfest (i.e. National Marlene Dietrich Month)



Autumn is eagerly awaited each year by the crisp weather-loving, hearty food enthusiasts here at The DP Chutney Collective. We need at least three Fall celebrations, so in addition to Halloween and Thanksgiving, Oktoberfest is an early justification for plenty of dark, rich beers and the densely delicious meals that best accompany them. Not to mention rainy evenings in front of Dietrich/Von Sternberg movies, kitted out with warm German soft pretzels and chutney dunking sauces. Below are a few ideas for incorporating DP Collective chutneys in a range of dishes typically served at Oktoberfest gatherings.



OBATZTER (German Beer Cheese Spread)

Especially addictive when brightened with zesty Curried Peach Chutney and served with brown bread and dark stout. Try it with brown rice crackers and ice-cold vodka for a wheat-free alternative.

  • Camembert or a similar cheese, cut into small pieces -- 16 ounces
  • Butter, softened -- 3 tablespoons
  • Red onion, minced -- 1
  • German ale (optional) -- 1/4 to 1/3 cup
  • The DP Chutney Collective's Curried Peach Chutney -- 2-3 tablespoons
  • Sweet Paprika -- 2 teaspoons
  • Caraway Seeds, lightly crushed -- 1 teaspoon
  • White pepper -- 1 teaspoon
  1. Place all of the ingredients together in a large bowl and mash together with a large fork or potato masher until smooth and fluffy. Alternatively, you can pulse all of the ingredients in a food processor. Adjust seasoning to taste.
  2. Place the cheese spread in a bowl. Garnish with more minced red onion, chopped chives or sliced radishes if you like. 

SPAETZLE GRATIN

Discovering how easily this impressive hybrid of pasta and dumplings is to prepare almost guarantees spaetzle a new place in your kitchen repertoire. Our Juniper Berry Chutney used here also makes an excellent and unique condiment when spooned over slices of Schweinebraten, or German roast pork.

  • Flour --3 cups
  • Salt -- 1 teaspoon
  • White pepper -- 1/2 teaspoon
  • Nutmeg (optional) -- 1/2 teaspoon
  • Eggs, beaten -- 3-4
  • Water or milk -- 1 cup
  1. Sift the flour, salt, pepper and optional nutmeg together in a large bowl. In a smaller bowl beat together the eggs and milk or water. Mix the egg mixture into the dry ingredients and beat well with a fork or whisk until smooth. Add a little more liquid or flour as needed to get a thick and elastic yet pourable consistency.
  2. Bring a large pot of salted water to a boil. Working in batches of 1 to 1 1/2 cups at a time, pour the batter through a sieve or colander with large holes (about 1/8-1/4 inch) so small bits drop off into the boiling water. Let cook for about 1 minute, or until the spätzle noodles float to the top. Remove with a slotted spoon to another bowl. Continue with the remaining batter until it is all used up.
  3. Layer spätzle with shredded Emmenthaler cheese and generous drizzles of Juniper Berry Chutney in a greased casserole dish. Bake at 350˚F until the cheese is melted, 15-20 minutes. Optionally, top with onions browned in butter, sprinkle with chopped parsley and serve. This is a nice touch if serving as a vegetarian entree.


 WIENER BACKHENDL (Austrian breaded and fried chicken)

 An Oktoberfest favorite in Munich, Austrian breaded, fried chicken is typically served with potato salad, lemon wedges and a few tossed greens. The Collective prefers it with mashed potatoes, a parsley salad dressed with lemon vinaigrette and plenty of Green Tomato and Horseradish, Spice Route Citrus and Gingered Raisin chutneys for dipping and dolloping. Consider these seriously improved McNuggets. 


  • Boneless Chicken Breasts or Thighs, cut into serving pieces -- about 3 pounds
  • Lemon juice -- 2 tablespoons
  • Salt and pepper -- to season
  • Flour -- 1 cup
  • Eggs, beaten with a little water -- 2
  • Breadcrumbs -- 1 1/2 cups
  • Oil for deep frying
  • DP Collective chutneys for serving

  1. Toss the chicken in a large bowl with the lemon juice, salt and pepper. Set aside to marinate for at least 30 minutes.
  2. Put the flour in one bowl, the eggs in another bowl and the breadcrumbs in a third bowl. One at a time, dip the chicken pieces first in the flour, then in the egg, and finally in the breadcrumbs to coat. Set the breaded chicken pieces on a baking sheet to let the coating set.
  3. Heat the oil to 370°F. Deep fry the chicken pieces for 10 minutes, or until lightly browned. Reduce heat to low and continue to cook for another 20 minutes, turning often. Drain on paper towels and serve hot with chutneys in side dishes.

Monday, September 19, 2011

Learn How To Make Chutney and Feed Hungry New Yorkers



Food Network's NYC Wine and Food Festival

More than 200 items are up for bid at the New York City Wine & Food Festival Online Auction The DP Chutney Collective has donated an In-Home Cooking Class for up to 6 Friends + spicy swag bags to help fight hunger.  Bid now and bid big!

Saturday, July 30, 2011

Restaurant Girl Loves Our Chutneys


The Collective is thrilled to be honored by Restaurant Girl (a/k/a/ author and food guru Danyelle Freeman) as among New York's best pickled products! Chutney is sort of a pickle, as RG explains in the Best Of article found here.

Wednesday, July 20, 2011

Brave the Heat and Be Rewarded with Corn Chutney


Please stop by to say Hi this Saturday at the McCarren Park (Greenpoint-Williamsburg) Green Market from 11AM till 1PM. The Collective may be dewy in the 100-degree weather but we promise we'll be smiling through a one-day only demo of one of Summer's biggest hits, our spicy and sweet Punjab Corn Chutney. Free samples for all!

Bust Magazine Cooks Chutney With the The Collective


Click here to read about our recent canning and cooking adventures with Grace Evans of Bust magazine.

Chutney Making at the Brooklyn Brainery



Our upcoming chutney and canning class at the Brooklyn Brainery has sold out and we're tres excited to share our niche knowledge with enthusiastic home chefs. Be sure to look into the learning center's fascinating array of other courses available and of course, keep checking back in the next couple of months for info on our next class.

Tuesday, July 12, 2011

DP Chutney on ABC News 7!

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If you haven't already you really must drop in Carroll Gardens' ultimate homage to local products, the nifty store By Brooklyn. The shop and its friendly owner Gaia were profiled today on News 7, along with chutneys from The Collective. By Brooklyn stocks loads of great personal and gift items, including Collective faves such as HoneyHeat sauce from Cheshire Canning and our hot weather staple, soda syrups from P&H Soda.

Saturday, July 2, 2011

Calling All Adventerous Palettes: Chantico Chocolate & Chile Chutney


Chantico is an ancient Aztec deity charged with keeping the hearth fires burning and the protection of other valuable resources. Since The DP Chutney Collective always keeps the stove flames lit - stirring and tending to our precious concoctions - we thought the name appropriate to borrow for our latest condiment, Chantico Chocolate and Chile Chutney.

Inspired by the myriad of dark and rich mole sauces of Oaxaca and Puebla, our brand new chutney is a velvety smooth, long-simmered puree of fresh NYS tomatoes and onions, garlic, the finest cocoa powder and dried Ancho and Guajillo chiles. After bubbling away until thick and luscious the brick-red/chocolate brown chutney is sweetened with brown sugar, tarted up with cider vinegar and spiced with cloves, nutmeg, cumin, Mexican oregano leaves and more.

Of course you'll be lapping it up with tortillas and beans and rice but we also love a couple of tablespoons mixed with ground turkey for a light and lean burger with exotic flavor for miles! Try Chantico Chocolate and Chile Chutney also with huevos rancheros or drizzled over crab cakes or salmon croquettes. Also recommended with all poultry dishes and sharp, aged Cheddar cheeses.

In keeping with the Latin American theme of the chutney, The Collective presents our fail-proof recipe for Quinoa burgers below - outrageously good (and healthy) served piping hot and topped with Chantico!



QUINOA BURGERS

2 cups cooked and cooled quinoa
3/4 cup shredded cheddar cheese
1/2 cup cottage cheese
1 medium carrot, finely grated
3 eggs
3 tablespoons all purpose flour
2 green onions, sliced very thinly
ground black pepper and salt to taste
1/2 teaspoon ground cumin
1 clove garlic, minced

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, pepper, cumin, salt, and garlic.

Heat a frying pan and a couple of tablespoons olive oil over medium-low heat.  Measure 1/4 cup of the quinoa mix and form into patties about 1/2 inch thick  - mixture will be slightly sticky.  Fry until golden-brown, about 4 minutes on each side.

This should make about 12 small patties so be prepared to cook in two batches or two skillets simultaneously.

Friday, June 24, 2011

Mango Chile Tofu Stir-Fry



Who doesn't crave healthier and lighter dinners during the sweltering days of Summer? When slammed with a lagging appetite and an aversion to your hot stove, try this vegetarian entree - it's ready in minutes and need only be combined with rice or noodles.

Save yourself the simmering time and combat kitchen humidity by picking up a Chinese restaurant container of rice on your way home and the following recipe is almost painless.

Confirmed carnivores can swap out the tofu for cubed chicken breasts or boneless, skinless thighs (just be sure to adjust cooking times ensuring your poultry's safe preparation!) The Collective has also substituted cleaned shrimp for the tofu with most excellent results.

MANGO CHILE TOFU STIR-FRY


  • 1 lb. extra-firm tofu, well-drained in kitchen towels and cut into 1-inch cubes
  • 2-3 T. vegetable or peanut oil
  • 1 large onion, sliced thinly
  • 1/2 each green and red pepper (or yellow, purple etc), sliced thinly
  • 1 clove garlic, mined
  • 2-3 dried red chilies
  • salt and black pepper to taste
  • 3-4 T. The DP Chutney Collective's Mango-Chile Ketchup

Heat a large skillet or wok until quite hot. Add vegetable oil and fry tofu until browned on most sides. Work carefully as the tofu tends to break easily. Remove from pan and drain on paper towels. Salt and pepper very generously.

Now add the onion, peppers, garlic and red chilies to the pan and cook over a medium-high flame until they are just becoming barely soft. Return the tofu to the pan and add the Mango-Chile Ketchup. Stir gently and heat through for 1 minute.

Serve hot, garnished if desired with chopped scallions, snipped chives or cilantro sprigs.

Friday, May 20, 2011

And Amy Eddings Shows Love for The DPCC


Chatting on NPR's All Things Considered with Amy Eddings



The DP Chutney Collective was collectively thrilled to be a guest on NPR's All Things Considered and given the opportunity to chat with our airwaves hero Amy Eddings. Click HERE to listen and read more about the DPCC.

Thursday, May 19, 2011

Sun-dried Tomato and Balsamico Chutney



Without further ado The DP Chutney Collective unveils its latest addition to the family - Sun-dried Tomato and Balsamico Chutney. A must-have condiment for Italian food devotees, this saucy little number combines Old World Southern European ingredients - sun-dried and vine-ripe tomatoes, oak-aged balsamic vinegar - with plump, sweet raisins, onions and an unexpected dose of Eastern spice (fresh Thai chilies, fenugreek, turmeric and more).

Of course you'll want to stir a spoon into most pasta sauces or bowls of minestrone, but also savor this sweet and thick chutney alongside quiches, fritattas, omelets and savory bread puddings. We love it especially with slices of meatloaf and tucked into Brie and green apple sandwiches.

Friday, April 22, 2011

Chutney Deviled Eggs



Need a side dish for Easter brunch? Want to fill your picnic basket with outrageous goodness? Like starting your morning with something kickier than a bowl of oatmeal? If you answered Yes or Maybe to any of the previous questions then The Collective has a recipe guaranteed to delight.

Start by hard boiling 6 free-range and organic eggs. We've found the easiest method is to place the eggs in a pot with cold water covering them by at least 2 inches. Bring to a boil and remove the pot from the heat. Cover. Let sit for 12-15 minutes then cool eggs in a bowl of ice water. This should ensure prefectly cooked hard-boiled eggs with no chance of that unpleasant dark ring around the yolk.

When the eggs have cooled a bit, peel. This is easiest to do in a large bowl of cold water.

Slice eggs in half (lengthwise) and carefully scoop out the yolks and place in a mixing bowl. Work gently with a small spoon to avoid breaking the whites. Mash the yolks with a bit of salt and black pepper and EQUAL amounts of mayonnaise and Apricot and Red Pepper Chutney from The DP Chutney Collective. (You'll probably want to use about 1/4 cup of each; under-stuffed eggs are always such a drag). Once the yolks have been mixed well stuff them in to the reserved egg halves. Sprinkle/garnish the eggs with salt and cayenne pepper.

Slideluck Potshow



The DP Chutney Collective will be sampling our creations - including two debut products! - at the upcoming Food meets Art extravaganza and worldwide phenomenon Slideluck Potshow XVI, held this year at the majestic St Ann's Warehouse. Visit their website to learn more about this inspiring event which, with a main dish slide show of local photographers curated by The New Yorker's Whitney Johnson, is certain to feed your eyes as well as hungry stomach.

Tuesday, April 19, 2011

Mark Your Calendars!



The DP Chutney Collective will be teaching a hands-on class in chutney making and canning at Brooklyn's own gourmet food super-store The Brooklyn Kitchen and Meat Hook on May 18. In just 2 hours we'll be making a sweet and savory Sun-dried Tomato and Ginger Chutney and a Spicy Anglo-Indian Lime Chutney, canning both to take home and additionally sampling many of the Collective's condiments paired with cheeses and meats.

For more info and to sign up click here.

Saturday, April 9, 2011

Plum Blossom Chicken



This versatile chicken recipe brings just a hint of the impending Spring to your still chilly kitchen. Wonderful with jasmine rice and a salad for a simple and quick dinner, the sweet and spicy chicken is every bit as delicious the next day, cold and nestled in your picnic basket alongside potato salad and deviled eggs. Vegetarians can substitute tofu for the poultry used here - simply marinate the tofu in the plum ketchup mixture for an hour or so and then broil approximately 10 minutes per side.


PLUM BLOSSOM CHICKEN



1 large organic and free-range chicken, cut into 6 pieces / salt and black pepper / 2 T. butter / 1 t. curry powder (or more if you like) / 1/2 cup Plum Ketchup from The DP Chutney Collective / 1/4 cup cream sherry (more if mixture is too dry) / 1 thinly sliced lemon

  • Season well with salt and pepper and then brown chicken in butter on all sides for about 10 minutes total. 
  • Stir curry powder into accumulated juices, then blend Plum Ketchup and sherry and pour over chicken. Place a slice of lemon on each piece of chicken, cover pan and reduce heat to low. 
  • Cook for 30 minutes and serve chicken with pan juices poured over all. If the juices are too thin, boil for a minute to thicken.
  • If desired, garnish with cilantro sprigs or shredded shiso leaves.

Tuesday, March 22, 2011

Side Dish: Spicy Red Cabbage with Shropshire Apple Chutney



While winter's chill lingers into early Spring you're probably still craving hearty, cold-weather meals. Spicy and sweet red cabbage is a universally loved co-star to (just to name a few options) broiled pork chops, roast chicken, braised rabbit, potato pancakes or gnocchi in cream sauce.

  • Chop 1 head of red cabbage coarsely (you should have about 7- cups) and fry briefly in 2 T. of oil or butter in a large saucepan or Dutch oven. After a minute or so add 1 sliced onion.
  • Now add to the pot: 5 T. or so of water and salt and black pepper to taste. Sprinkle all with a t. or so of cider vinegar and cover. Simmer on a low flame for about 25 minutes.
  • When the cabbage is tender and almost all of the liquid absorbed, stir in 3 T. of The DP Chutney Collective's Shropshire Apple Chutney. If more heat is desired add up to 1/2 t. of cayenne pepper; if you want a sweeter flavor, add up to a T. of sugar and stir well.
  •   Adjust salt and pepper if needed and serve hot.

Monday, February 28, 2011

The Collective on Serious Eats NY


Read all about us in today's edition of Serious Eats NY! Article and photo courtesy of Stephanie Klose.

Friday, February 25, 2011

Tuesday, February 22, 2011

We're Flo Fabricant Approved!!



Please see today's mention in the New York Time's Wine and Dining section!

Saturday, February 19, 2011

Saturday, February 12, 2011

Citrus Chutney Glazed & Seared Scallops



Talk about impressing your Valentine on Monday night! Present a couple of these to him or her (plated attractively, natch) and you're sure to kick start both the meal and evening to follow in the right direction. Luscious and briny sea scallops kissed with citrus and the sweet tanginess of simmered molasses, brown sugar and exotic spices - how could they not fall in love?

Don't be frightened by the seemingly long set of instructions below. These are super-fast to prepare. We're just trying to be thorough.

CITRUS CHUTNEY GLAZED & SEARED SEA SCALLOPS


6-8 fresh sea scallops / kosher salt and freshly ground black pepper / 3 T. oil (olive, grapeseed, canola, etc.) / 1-2 T. The DP Chutney Collective's Spice Route Citrus Chutney

  • Pat scallops dry with a kitchen towel and remove and discard the abductor muscle if still attached.
  • Sprinkle the scallops on both sides with a fair amount of salt and black pepper.
  • Heat a skillet over medium-high heat for about 2 minutes then add oil.
  • Place scallops in pan making sure to leave an inch or so between each one. This may require a large pan depending upon the size of the scallops.
  • Reduce heat to medium and LEAVE THEM ALONE. When a nice brown crust has developed on the bottom - about 6 or so minutes - carefully flip each scallop. If you've waited long enough and kept the heat steady, the crust will "un-stick" the scallops and they'll be easy to turn.
  • With a spoon or brush, glaze the top of each scallop with Spice Route Citrus Chutney. Coat each well.
  • Cook for 1 more minute and remove from pan.
  • Serve warm over baby arugula or next to a salad of microgreens. Alternately, serve plain but garnished with minced cilantro and/or parsley.
  • Plating on a scallop shell provides a chic touch that shows you care.

Wednesday, January 19, 2011

Grilled Cheese and Chutney



THE West Village destination for flawlessly selected domestic artisanal cheeses of the highest caliber, Lucy's Whey, located in the Chelsea Marketplace, has been offering DP Collective chutneys on various daily sandwich specials. Here at The Collective we think today's gourmet grilled cheese of Mt. Mansfield Creamery's Hayride cheese, EatMeaty Ham & DP Chutney Collective's Cranberry & Green Chile Chutney sounds almost as amazing as Monday's sandwich combo of Capriole's Mont St. Francis, EatMeaty Capiccola & DP Chutney Collective's Apricot & Red Pepper Chutney.


Follow Lucy's Whey on Twitter here for daily temptation and inspiration.

Sunday, December 12, 2010

Tuesday, December 7, 2010

Monday, December 6, 2010

Kerala Pineapple Chutney



Named after the coastal state and region of India, The DP Chutney Collective's Kerala Pineapple Chutney lives up to the area's historic fame (for thousands of years!) as a major producer of the world's supply of exotic spices. Fittingly, we've loaded this one up with a gamut of complimentary seasonings, including fennel seeds, cloves, mace, black pepper, red chilies, cumin and coriander. Amongst our sweetest offerings, Kerala Pineapple Chutney has been known to be enjoyed atop vanilla ice cream and even waffles and French toast, but even the less adventurous will love the rich notes of toffee (from slow-simmered brown sugar syrup) and warm spices while slathering this chutney on toasted bran muffins, thick-cut pork chops and grilled cheese sandwiches. Thinned with a touch of vinegar and oil Kerala Pineapple Chutney makes an excellent and unexpected glaze for holiday hams and roast duck and chicken. Vegetarians, try it on glazed carrots, turnips, sweet potatoes and rutabagas, or royally crown a bowl of tropical black bean soup with a spoonful of spicy sweetness.

Note: pairs well with most dry or semi-dry white wines but is especially good alongside Riesling, Gewurztraminer, Cava, Prosecco and most sparkling wines.

Saturday, November 20, 2010

The Gothamist Approves of The Brooklyneer Dog



 from The Gothamist 17 November review of Brooklyneer :

(Brooklyneer // 220 West Houston Street (between 6th Avenue & Varick Street) // (646) 692-4911)

Broolyneer's angle is perhaps best symbolized by the Brooklyneer Dog, a bacon-cheeseburger sausage from The Meathook (Williamsburg), topped with DP Chutney Collective’s (Greenpoint) Sweet Tomato Chutney, My Friend’s Jalapeño IPA Mustard (Greenpoint) and a fresh-made relish from Brooklyn Brine’s (Gowanus) Whiskey Sour Pickles. If you lived nearby you wouldn't be all over that on the regular? YES, they have a cutesy, olde-timey illustration of Brooklyn on their menu. If this is a deal breaker for you, that's cool—more elbow room for us to grab a cocktail while monitoring the always volatile line situation outside Film Forum.

Tuesday, November 16, 2010

Winter Spiced and Pickled Oranges

Don't save them just for stocking stuffers! Bedazzle a ham with these richly spiced and preserved orange slices or decorate a cheese platter, perhaps serve a bowl alongside  hot, buttered scones or chop finely with red onions for a Brazilian-style side salad, even add a few to stewing black beans, a vegetable tagine or rice pilaf . . . with a spice blend of cardamom, cloves, black pepper and bay leaves, our Winter Spiced Oranges go with just about anything and everything throughout the cold months.