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 JalapeƱo 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.

Chutney is on the Menu at The Brooklyneer

Giving a shout out to Brooklyn in a big way, the just-launched bar and eatery The Brooklyneer is bringing a taste of New York's largest borough to Manhattan. With a menu offering a sampling of multiple culinary talents producing and living across the river, and created by Bouley and Manhattan Inn alumni chef Justin Farmer, The Brooklyneer seems poised for success. The DP Chutney Collective is honored to have our best-selling Sweet Tomato Chutney with Black Mustard Seeds on the menu, topping a Bacon Cheeseburger sausage from the whiz kid butchers over at The Meat Hook.

Tuesday, November 9, 2010

Introducing: Black Tea Pickled Dried Plums

Let's talk frankly for a quick minute. Marketing gurus, in an effort to thwart negative culinary-linguistic impulse reactions, have officially designated prunes as "dried plums". Which they actually are of course. Even mega-corporations such as SunSweet have adopted the new lingo, and somewhat guiltily, so has The DP Chutney Collective. We all know prunes - sorry, um, dried plums -  are delicious, sweet concentrations of deep plum flavor, and regardless of this year's moniker, these sun-dried fruits always pack a huge punch to the open minds of receptive taste buds.

So loving DRIED PLUMS as we do, The Collective imagined a sweet/sour/spicy interpretation akin to our chutneys, ketchups and relishes; hence our brand new Black Tea Pickled Dried Plums. Not anywhere close to an ordinary pickle,  best employ a pickled dried plum as you would any scene stealing culinary co-star: one or two atop a thick-cut pork or (preferably rare loin lamb) chop, stewed with braised chicken legs, wedged into a hearty club sandwich, nestled amongst sour cream and butter in a baked potato, or chopped and bejeweling a pasta puttanesca sauce.

These glossy, rich gems are created from the best quality dried plums, a house-made "syrup" of vinegar, black tea and cane sugar and then marinated with cloves, mace, toasted yellow mustard seeds and a plethora of complimentary spices. Did we mention how, with a hunk of sharp, aged cheddar and a whole grain baguette, you can make an entire meal of them? Proud Papa here, we don't want to excessively gush any longer, or mention their off-the-chart antioxidant levels . . .

Autumn's Perfect Fruit, Meet Winter's Beloved Spice

Maybe it's the spice association with festive Indian cuisine, or its omnipresence in Scandinavian  Yuletide sweets, whatever the reason cardamom just tastes like the Holidays to us here at The DP Chutney Collective. Now marry that seasonal flavor with autumn and winter's favorite fruit, the Pear, and you get our personal pick for Christmas and Chanukah, Pear Cardamom Chutney.

Slow simmered pears, brown sugar and cider vinegar are caught under the mistletoe with both white and green cardamom pods, fresh ginger and sweet and savory Upstate NY onions, and soon after packed and sealed in  jars and destined for pantries and fridges. Slather a latke for us, decorate a grilled cheese or crown a country ham in our name, but by all means sample our most fragrant and luscious winter's treat.

We Can't Wait for Thanksgiving

It's a shop-worn cliche to talk of the leftovers being the best thing about Thanksgiving, but still foodies relish the thrill of using up all that excess poultry The Day(s) After. This year make turkey salad with plenty of mayo and chopped onions and a tablespoon or three of The Collective's Cranberry and Green Chili Chutney, an excellent solution for that pesky white meat. We guarantee you won't be bored on Friday if you whip up a batch and spread it thick on slices of good sourdough bread. And we're not opposed to decking out said sandwiches with extra stuffing either - hey, the holiday weekend is meant for naps and midnight snacks.

And THEN . . . click here for a straightforward lesson on re-purposing that bird carcass.

Thursday, November 4, 2010

If You're Headed Upstate . . . buy Chutneys and Cheese and Sausage!

When motoring around the gloriously beautiful Hudson Valley be sure to stop by both Poughkeepsie's Sprout Creek Farm (two minutes off the ultra-scenic Taconic Parkway) and Fleisher's Grass-Fed and Organic Meats in downtown Kingston's historic district. The former produces internationally award winning cheeses hand-made on site from sheep, cows and goats - read a bit more about them over at the Cafe Drake website. The latter is the Hudson Valley's premier butcher shop with flawless cuts of meat (and prepared foods!) from the hands of master butchers - The Collective loves hard their Winter Sausage crafted from lamb and chicken and the justifiably legendary individual pot pies. A wide array of chutneys and ketchups from The DP Chutney Collective can be found at both preeminent stores!

Friday, October 29, 2010

Join The Collective at The Zombie March to Save the Libraries

Zombies are represented this Halloween in an event celebrating two of our favorite things at The DP Chutney Collective, the NYC Public Library system and Offal (just try to tell us, after sampling, that you didn't love thin slices of smoked tongue slathered in our Green Tomato and Horseradish Chutney). So please, in support of our beleaguered urban libraries, join the living dead shuffle of The Zombie March to Save the Libraries! Details below courtesy of Urban Librarians Unite:

You thought the fight for library budgets were done until next year? Nope! The midyear budget adjustment will result in a projected further cut of 5.4% to NYC library budgets. These new cuts will result in even less service hours and MORE LAYOFFS.

We've already lost Saturday Service in most of the city. So those working parents taking their kids to the library on the weekend? Tough, not open. Can't return your books during the w...eek because you work 60 hours just to live? Tough, closed on the weekend.

What does any of this have to do with zombies? Well, without libraries there are no brains, and zombies need to eat brains to live. So New York's zombie librarians will be walking across the Brooklyn Bridge to City Hall this Halloween to protest these drastic cuts to their food supply.

Meet us in the circle at the west end of Cadman Plaza in Brooklyn, next to the High Street A, C Station.

Dress in your Librarian Zombie best, and come help us bring attention to the continuing cuts to the libraries, and the elimination of the yummiest brains in the city, those of Library Users.

Monday, October 25, 2010

Just in Time for November's Big Meal

Our Cranberry and Green Chile Chutney has just made its seasonal reappearance this week, and we personally have decreed it better than ever. Comprised almost entirely of whole, fresh cranberries spiked with Dutchess County, NY Serrano chiles, The Collective also adds the bracing qualities of slivered ginger and the natural sweetness of Empire State HoneyCrisp apples. Cranberry and Green Chile Chutney is a no-brainer at the Thanksgiving feast but is equally toothsome on those leftover turkey sandwiches and more than earns its place on upcoming holiday cheese boards. We also adore it with duck breasts and pan-roasted sausages of all stripes.

Thursday, October 14, 2010

Now You Have a Choice

The DP Chutney Collective is overly excited to now have our jars available with great ease to residents of Clinton Hill, Brooklyn. Yes, the neighborhood's first gourmet grocery, Choice Greene, offers our products on their stellar shelves alongside P&H Soda's artisanal syrups, many imported and local pickles, mustards, sea salts (etc etc) that we're proud to rub our elbows against. Not to mention their legendary BLT sandwich, declared the Best Thing He Ever Ate by Food Network host Ted Allen.

Saturday, October 9, 2010

Press Alerts

Thanks to Brooklyn Farmacy and Soda Fountain and Nona Brooklyn for their recent profile pieces on The DP Chutney Collective. We're proud to be associated with both organizations and read all about us here and here!

Thursday, October 7, 2010

Happy October from The DP Chutney Collective

The scariest month of the year yields forth the reemergence of three of The Collective's most beloved autumnal chutneys: Cranberry and Green Chile Chutney, Pear Cardamom Chutney and our Gingered Raisin Chutney. (Not to mention reasons for us to post pics of our favorite Scream Queen, Barbara Steele.) Grab whatever sounds most tempting most early on and beat the holiday rush. And if you've booked a few Halloween dinner parties on your October schedule, why not surprise the host/ess with a jar of the appropriately evil sounding Date from Hell Chutney? Happy Halloween season to all!

Friday, October 1, 2010

End of the Season Sweet Peaches Get Chutnified

re: the above post title, The DP Chutney Collective isn't just inventing exciting new flavor profiles for your favorite condiments, we're also making up new words! Late Summer 2010 yielded a true bumper crop of sweet peaches and we swooped in and secured a few bushels for our ever-popular Curried Peach Chutney.

The possibilities for this versatile chutney are exhaustive, but we can't recommend enough stirring a tablespoon or two in to your favorite marinade or bbq sauce and basting on chicken, turkey or fish. And we love it as a unique glaze for baked ham.

Vegetarians love it as a sandwich enhancer or as a dip for potstickers, spring rolls and fried plantains or gourmet fries. Non-carnivores will also thrill to the simple recipe below, a light entree or side dish perfect for the lingering warmish weather.


1 cup soft wheat berries
Toasted sesame oil
Soy Sauce
3-4 scallions, chopped, white and green parts
1/2 red bell pepper, chopped finely

Salt to taste
2 T. Curried Peach Chutney

Cilantro, chopped (optional)

If you can, try to soak the wheat berries in warm water for a couple of hours. If you don't soak them, increase the cooking time until berries are chewy-tender.

After soaking, drain the wheat berries and place in a saucepan with 3-4 cups of water. Bring to a boil and cook, uncovered, over a medium-high flame for 70 minutes or until tender to the bite. they will remain pleasantly chewy so do not overcook further.

Drain wheat berries very well and mix with the remaining ingredients in a large mixing bowl. Season to your tastes with the salt, soy sauce and sesame oil.

Chill and serve cold or at room temperature, garnished (or not) with chopped cilantro.

Wednesday, September 29, 2010

Tomatillo Conserves Braised Pulled Pork Sliders

An ultra-simple preparation utilizing the sweet and spicy tang of The Collective's Tomatillo Conserves, Pulled Pork Sliders cook slowly but require little hands-on time. Serve a couple with potato salad for dinner or line them up on a cocktail party platter. Our latest batch of Tomatillo Conserves has been carefully crafted from upstate New York's freshest bushels of the tarter, fruiter cousin to the green tomato.

You'll need:

9 oz. jar of Tomatillo Conserves
1 pork shoulder (bone in) weighing 4-5 pounds
Salt and Black Pepper
Canola Oil
Small dinner rolls or mini pitas
1 large onion, chopped finely

Brown pork shoulder on all sides after sprinkling GENEROUSLY with salt and a bit of freshly ground black pepper.

Transfer pork shoulder to a slow cooker (crock pot) and pour over pork 1 9 oz. jar of Tomatillo Conserves.

Set slow cooker on Low and cook overnight or for 7-8 hours. Literally, Just Walk Away!

When pork is cooked, remove from slow cooker and shred meat from bone with two forks. Discard fat and skin or reserve for another use.

As cooking liquid cools skim most of the fat from surface, saving the cooking liquid and conserves.

Return shredded meat to the slow cooker and keep on "Warm" setting while you stuff small dinner rolls, mini hamburger buns or tiny pitas with pork. Top with chopped onions.


Note: Pulled Duck Sliders can be made via the same method; substitute 7-8 large duck legs for the pork shoulder and carefully skim the larger amount of fat from cooking liquid. Other cuts of meat work as well: brisket, short ribs, boned leg of lamb or pork belly.

If you don't have a slow cooker, the pork shoulder can be roasted in a low oven for approximately 3-4 hours or until fork tender.

Monday, September 27, 2010

Chutney Cooking Demo at Atlanta's premier boutique store, Tuckaway Downs

The DP Chutney Collective created three dishes utilizing our multi-purpose chutneys for a cooking demonstration and tasting in Atlanta. Above: Hawaiian Flatbread Grilled Pizzas with Kerala Pineapple Chutney, fresh mozzarella, prosciutto, smoked Virginia ham and scallions.

Boneless and skinless chicken thighs were grilled with green bell peppers and sliced jalapenos after a long marinade in Curried Peach Chutney. As the poultry grilled over high coals we slathered on additional chutney for a rich, glossy glaze.

One of The Collective's biggest hits were Pulled Pork Sliders slow-cooked and further dolloped with spicy and sweet Tomatillo Conserves.

The enchanting interiors of Tuckaway Downs.

Saturday, September 18, 2010

"There was an Old Person of Putney,
Whose food was roast spiders and chutney,
Which he took with his tea,
     within sight of the sea,
That romantic Old Person of Putney."

Edward Lear, English artist, writer;

You Don't Have to Agree But . . .

"Chutney is marvelous. I'm mad about it. To me, it's very imperial."
Diana Vreeland (1903-1989)

Chutneys Premiere in Park Slope!

Breaking News: Park Slope's finest and favorite food shop Blue Apron now carries many products from The DP Chutney Collective on their esteemed shelves famous for both quality and variety. Peruse the myriad offerings and try a jar of Juniper Berry Chutney or Plum Ketchup amongst many others, including the near final jars of Summer 2010's coveted cult favorite, Blueberry and Bermuda Onion Chutney. Try the latter dolloped lightly over a slice of Blue Apron's divine pates or snuggled next to slice selected from the staggering array of domestic and imported cheeses.

Wednesday, September 15, 2010

Chutney Is What's For Breakfast

Daily Candy recommends our Sweet Tomato Chutney with Black Mustard Seeds to jump start your breakfast!

Sunday, September 5, 2010

Last of the Season's Punjabi Corn Relish

Seasonal flavors come and go by their very nature and definition, and The DP Chutney Collective's Punjabi Corn Relish is no exception. Stewed with New York State fresh corn kernels, peppers, onions and a Raj-worthy array of East Indian spices, our corny condiment is being quickly cleared from The Collective shelves.

If you haven't tasted a jar yet, not to worry as we'll be cooking more (again, in limited batches) next Summer. We've heard a few jars might still be scorable at Williamsburg's Radish. If you do grab one - or have some left in the fridge - try the easier-than-belief quick fix meal below.


  1. Cook 1 package of tortellini (frozen or dried, cheese or meat) according to package directions for al dente doneness, drain and set aside.
  2. Drain and rinse 1 can of black beans and add to the pasta in a large bowl. Drizzle with 2 T. of olive oil. Toss lightly.
  3. Add 2-3 T. of The DP Chutney Collective's Punjabi Corn Relish and mix well. Remember, a little goes a long way.
  4. Throw in 1/2 bunch of chopped cilantro, mix again, season with salt and black pepper.
  5. Serve at room temperature or cold atop a lightly dressed salad of watercress or arugula leaves.

Saturday, September 4, 2010

Chutney Collective Profile in Greenpoint Gazette

The DP Chutney Collective treasures our North Brooklyn neighborhood(s) of Greenpoint and Williamsburg (we sit on sort of the nebulous dividing line between the two) and is pleased as planters' punch to be profiled in the current issue of the Greenpoint Gazette! A few inaccuracies slipped into the article, for example, while we love Charleston we've never lived there and merely explained its importance as an 18th century seaport and entry area to America for chutneys culled abroad; no, we weren't snagging jars from foreign sailors in the 1700s.

Another more important correction to be made is that The Collective's chutneys are not organic. Whenever feasible we do use organic ingredients and they are designated as such on the labels, but our commitment remains always to working as closely as possible (and indeed, almost exclusively) with local, small, family-run farms employing sustainable agricultural methods.

Tuesday, August 31, 2010

Buy a Raffle Ticket. Win Chutney (possibly). Show NOLA Some Love.

Make this Indian Summer a tasty one. The DP Chutney Collective is offering a Sampler Pack of our most popular jars as one of several prizes at The Desk Set's Beaucoup Book Love Benefit held September 11 at Williamburg's venerable drinking institution Pete's Candy Store. Learn more about this day of Southern food, music, drink and charity by clicking here. All proceeds from this all-ages affair benefit the A.P Tureaud Elementary School in the 7th Ward.

Saturday, August 28, 2010

Chutneys (and relishes) Now Available at RADISH

Radish is the sort of gourmet takeaway and grocery store every neighborhood needs, the sort of place you want around the corner from your apartment for high quality, locally-sourced quick meals and pantry staples. We assume chutney must be a pantry/fridge staple in all of your spicy lives so head over to Radish and score a jar alongside dinner for the night. When it comes to snacking we're smitten with the homemade potato chips dusted with curry, but honestly everything on their seasonal menu looks amazing.

Tuesday, August 24, 2010

The Collective Moonlights as Bartender

See our recipe for the summer-ready P&H Soda Gimlet in the Huffington Post!

Wednesday, August 11, 2010

Jazzing Up Asian Supermarket Staples

Sure they're easy and quick to make, but now Chinese supermarket frozen buns and dumplings never need bore you again. Skip the sodium overdose of excessive soy sauce and substitute one of The Collective's offerings as Chinese Condiment of Choice. Both pork and vegetable steamed buns marry well with our Fiery Carrot Chutney with Nigella Seeds while custard-style soft tofu springs to life beneath a dollop of either Punjab Corn Relish or Middle Eastern Zucchini Relish. So we know, despite all suggestions otherwise, you're still gonna dip (and double dip) those dumplings and pot stickers - make a weeknight lazy meal an occasion fit for company by placing around small saucers of The Collective's summer-ready ketchups: Green Tomato, Plum or Mango-Chile.

Thursday, August 5, 2010

Fish a la Tripoli

The Collective originally created this scrumptious seafood entree with either shark or cod but now substitute various sustainable fish such as Atlantic Monkfish, Black Cod, Pacific Halibut, Cobia or U.S. Atlantic troll/pole-caught Mahi Mahi. Basically you just need a firm-fleshed, white-meat fish and any not on the endangered list will suffice.

Delicious with wild rice or toasted pita for soaking up the sweet and spicy juices, cauliflower or pan-fried cabbage makes an excellent vegetable accompaniment as does a simple arugula salad.

1 lb. fish fillets (choose from list above or as you wish)
1 T. sweet or hot or smoked paprika
1/2 - 3/4 cup of DP Chutney Collective Middle Eastern Zucchini Relish
1/4 cup oil ( olive or vegetable)
grated peel and juice of 1 lime

  • Cut fillets into strips or cubes and sprinkle with paprika and salt.
  • Heat a large skillet for 1 minute over high heat then add oil. Allow another minute for oil to become very hot, just under smoking point.
  • Add fish and sear quickly on all sides; a "blackened fish" is fine bit take care to not burn.
  • Add Middle Eastern Zucchini Relish and lime juice and reduce heat. Cover and cook for 3-5 minutes depending on your preference for doneness.
  • Plate fish and sprinkle with grated lime peel. The fish should have a nice glaze from the relish and arrange the "solids" from the relish on plate as a garnish/condiment. Serve hot.

Wednesday, August 4, 2010

Brooklyn Kitchen Welcomes The DP Chutney Collective to their Esteemed Shelves

We're pleased as punch to now offer our chutneys and ketchups at Williamsburg's venerable Brooklyn Kitchen and Meat Hook. The sprawling space now provides all your one-stop shopping needs: artisan cheeses and dairy products, top-quality and humanely raised meat, pantry items, local produce, deluxe cooking supplies and even bags of hops for all you home brewers out there.

Sunday, August 1, 2010

Chutneys For Sale in Red Hook, Brooklyn

If you didn't already have enough reasons to visit Red Hook, Brooklyn (terrific bakeries, restaurants, Ikea, Fairway) you'd probably still make the trip for the famous Ball Fields food vendors alone (for those not familiar with this Latin-themed Foodie Paradise, read about it here). Now Red Hook's open air market and performance space, Mercado, is launching its own pop-up shop featuring local, hand-created food products and crafts - La Tiendita. 

August 7th is the Grand (yet Soft) Opening and we'll be there to celebrate the newest addition to a neighborhood growing more and more exciting each day! Best of all, you can grab yourself a jar of chutney (or ketchup or relish) from The Collective as we're proud to announce our presence on La Tiendita's inaugural shelves. SO next time you grab a bag of Ikea's frozen meatballs skip the lingonberries and opt instead for a small-batch and hand-crafted chutney created in Brooklyn!

Save The Date!

The DP Chutney Collective will be sampling and selling our newest wares alongside old favorites at the upcoming Farm 2 Folk Fest, a most-important neighborhood benefit party raising money to provide local, farm-fresh food to all Williamsburg and Greenpoint  residents regardless of income level. Healthy, delicious food is not a privilege but a human right, so stop by and catch the live music, drink and food specials and be sure to snag a jar of chutney! Making their market debut: Green Tomato Ketchup, Blackberry Ketchup and Punjab Corn Relish among others.

Farm 2 Folk Fest
Sunday August 22, 2010
Union Pool
484 Union Ave (near Metropolitan Ave.)
Williamsburg, Brooklyn

Wednesday, July 28, 2010

The DP Chutney Collective adores local gourmet food shops, especially those with such thoughtfully curated shelves as the keen new store companion to luxe wine boutique and neighbor Donna Da Vine - Da Vine Provisions. Same owners, new products, all sure to accentuate your liquid purchases next door. Happily those well-stocked and edited shelves at Da Vine Provisions now feature The Collective's line of artisan ketchups (Plum and Mango-Chili), each jar handmade and taste-tested for perfection.

Saturday, July 24, 2010

Wash Down That Chutney with an Artisanal Soda

When the heat and humidity spikes The DP Chutney Collective craves nothing more than an ice-cold, freshly made soda from the likes of P&H Soda and Syrup. Luckily their stellar wares can now be had at Brooklyn Kitchen, Brooklyn Farmacy and Soda Fountain and even on Rockaway Beach at Rockaway Taco! Check out a nifty feature on the company and an interview with chef and creator Anton Nocito. Turns out P&H likes us too - when questioned about local purveyors of gourmet goods Anton lists DP Collective chutneys amongst his favorite foodstuffs!

Monday, July 19, 2010

With a Little help From Our Farm Friends

Fulfilling a Mission Statement major tenet of sourcing locally and personally, The DP Chutney Collective is thrilled to receive the freshest custom-order deliveries from Goshen, New York's prolific J. Glebocki Farms. Props to their Market Manager Matt Lewis for hooking us up weekly with the best and freshest from their upstate fields! Arriving yesterday at The Collective were bushels of sweet yellow corn and perfectly tart green tomatoes. Our latest creations are described/explained below. One Word of Advice: snag these jars whenever and wherever you may find them; all are seasonal items only and won't last long on store shelves.

Green Tomato Ketchup

The Collective has waxed (poetically, we think) enough here about the Far East origins of ketchup and its transformation in 18th and 19-century America and Britain from a fruit, nut and mushroom-based condiment to the ubiquitous Heinz tomato variety of the last 100 years. Our spanking new Green Tomato Ketchup has a pedigree traced back to the colonial-era Pennsylvania Dutch and those farmers’ need to utilize the last crop of green tomatoes prior to Autumn’s first frost.

The tartness of firm and tangy green tomatoes is tamed by the sweetness of both NYS apples and yellow onions, and given a kick via a transfusion of fresh green chilies and warm spices (including cloves, cinnamon and mace). The Collective stews the fruits and veggies for several hours resulting in another velvety ketchup useful any time you get bored with the red variety. Of course Green Tomato Ketchup is hardly as limited in usage as a bottle of Heinz so serve as a condiment to most anything . . . crab cakes, chili or mac and cheese. And just savor in tasty amazement the wonders this ketchup does for plain meatloaf and Summer’s inevitable BLTs.

Note: the really unusual element here is chlorophyll powder. While totally tasteless the concentrate is added to naturally preserve and enhance the tomatoes verdant splendor.

Green Tomato and Horseradish Chutney

Who knew what a happy marriage could be made between farm-fresh green tomatoes, sugary Vidalia onions, assorted bell peppers and freshly grated horseradish? Well, The DP Chutney Collective obviously! Preserving guru Jeanne Lesem adapted a similar condiment recipe from a turn-of-the-century Canadian cookbook and The Collective tweaked it further to our own tastes. And yours.

Mix a teaspoon in to your next Bloody Mary. Nestle a mound beside fluffy scrambled eggs. Reward a slice of cheese toast with Green Tomato and Horseradish Chutney’s rich piquancy. The Collective is mixing with equal parts mayonnaise (for shrimp cocktail and remoulade sauces) and dipping (almost) everything in it. Truly a taste of the Summer season and indispensable to potato pancakes, braised pork belly, grilled lamb chops . . . shall we go on?

Punjab Corn Relish

Equal parts the brightly colored dinnertime relish we remember from our Southern childhood and bold, new venture into Eastern exotica, our Punjab Corn Relish combines the familiar (fresh corn scraped from the cobs, peppers, onions, vinegar and brown sugar) with the less ordinary (mined green cayenne peppers, toasted cumin seeds and fennel). At home and playing nicely with a typical meat and potatoes meal or brightening Indian takeout fare, The Collective is betting this relish will be a hit from Des Moines to Delhi.

Friday, July 16, 2010

The Return of Fiery Carrot Chutney

Plucked from the fertile fields of Orange County, NY Friday afternoon and grated, spiced and bottled fresh Saturday morning by the hardworking Collective, these sweet and tender carrots received the Royal Treatment fit for any Raj. Perhaps more of a hyper-flavorful slaw than a traditional Western chutney, our Fiery Carrot Chutney with Nigella Seeds works equally well with traditional South Indian standards such as dosai and uttapams AND more commonplace burgers, hotdogs and tossed salads.

Our friend Jennifer drops the carrot chutney in turkey and avocado wraps or serves a tablespoon alongside dinner plates of fried chicken and buttermilk biscuits. Our upstairs neighbor taught us the joys of replacing red cabbage with carrot chutney on fish tacos and one creative customer shared her "secret" of dotting deviled eggs with the spicy stuff.

As with many of our products, a Little Goes a Long Way so we're certain you'll find countless uses for our Fiery Carrot Chutney and beseech you to share your innovations.

(Above photo courtesy of Eating in Translation. Thanks, guys!)

Thursday, July 15, 2010

Chutney Tasting in Ft. Greene!!

Saturday July 17, 2010
General Greene Grocery
229 DeKalb Avenue (at Clermont Avenue)
Ft. Greene, Brooklyn

Monday, July 5, 2010

Chutney and Cheese Tasting Event This Friday!

The DP Chutney Collective will be sampling our condiments paired with gourmet, handmade cheeses from the Hudson Valley's Sprout Creek Farm this Friday (July 9, 2010) at Brooklyn Farmacy and Soda Fountain from 3-6PM. We're super excited about this collaboration and many thanks to Nelle G. of Farmacy for organizing! See you there.

Cheese and Chutney Tasting
July 9, 2010
Brooklyn Farmacy & Soda Fountain
513 Henry Street
Carroll Gardens, Brooklyn NY