Tuesday, February 9, 2010

Presenting Our Newest Arrivals

Among the latest condiment offerings from The D P Chutney Collective are the following February 2010 Debuts:

Spiced Pickled Cantaloupe
Sweet, ripe melon is "pickled" in a tangy syrup brimming with cloves, cinnamon and allspice berries. These exotic morsels never met a pork chop they didn't love, but are equally toothsome with black bean soup. Or blow your tastebuds' mind during the cocktail hour by wrapping a small slice of Prosciutto di Parma around each piece and nestling next to chunked, aged Parmigiano Reggiano! The Collective tosses the melon with red onions, sunflower seeds and escarole leaves for a refreshing winter salad.

Apricot and Red Pepper Chutney
Chocked full of organic apricots (non-sulphured, natch), juicy bell peppers, upstate Honeycrisp apples and organic golden raisins, try this complex chutney in the nifty and cinchy recipe below or in any variety of sauces, marinades, dips or salad dressings. Elevates shrimp cocktail to the level of the sublime!

Pear and Coriander Seed Gastrique
Wow your Valentine by spoon-brushing this elegant sweet and sour sauce across the plates of that special dinner. Complements any meat, poultry or fish and, although we haven't tried it, may even work with broiled tempeh! Sophisticated flavor and texture (some have called it "the sheen of chartreuse velvet") arise from the slow simmering of NYS Anjou pears with champagne vinegar and coriander seeds followed by triple straining.

Blueberry Chutney
What's not to crave about a combo of organic Maine blueberries, aged Balsamic vinegar, brown sugar, sweet onions, cloves and toasted anise seeds? Blueberry Chutney loves venison, roast chicken, blintzes, French toast, waffles, whole wheat pancakes and long walks on the beach.

Tomatillo Conserves
See recipe below utilizing this versatile, sweet/tart condiment. Your taco's new best friend.

Date From Hell Chutney
An extra-thick and rich chutney perfect for winter's heartier appetites. Sweetened with just a touch of sugar but luscious from Medjool dates and warm spices like nutmeg and mace. As the playful name implies it's spicy too! Superb with falafel, hummus, lamb, kielbasa and Italian sausages, Stilton and cheddar cheeses.

Onion and Cabernet Jam
The Collective uses NYS organic onions and oaky Cab Sav from Greene County's Applewood Winery to craft a sophisticated condiment perfect for burgers, classy hot dogs, meatloaf, soups, potato pancakes, pierogis and bruschetta.

Pear Cardamom Chutney with Red Chilies
The exotic flavor of green and white cardamom pods permeates this dense and chunky chutney with a texture akin to a relish. Use anytime you need some sweet heat.