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.