Monday, February 15, 2010

Another Great Showing at the Greenpoint Food Market

We love hawking our products at the Greenpoint Food Market, surrounded by so many creative chefs and food producers. Best of all is meeting our many new friends of the Chutney Collective. Thanks to all who came and sampled and took home jars. We'll be back next month with plenty of condiments including our Tomatillo Conserves and Sweet Tomato and Black Mustard Seed Chutney, both of which sold out last week in record-breaking time!

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.

Visit us this Saturday at the Greenpoint Food Market

Monday, February 8, 2010

Apricot Glazed Shrimp

Organic dried apricots, organic golden raisins, Honeycrisp apples from Rome, NY and sweet red bell peppers are but a few of the flavor components in The Collective's Apricot and Red Pepper Chutney.

Glazed jumbo shrimp skewered with pineapple.


A sweet and savory and spicy star of the show! Or at least the scene-stealing headliner at your next dinner party. Serve this impressive yet mind-numbingly easy entree with Jasmine rice or sesame noodles and stir-fried baby bok choy.

1 1/2 lbs. shelled and cleaned shrimp (tails left on) / 1/2 jar The D P Chutney Collective's Apricot and Red Pepper Chutney / 3-4 T. butter (you could substitute olive oil if desired) /kosher salt and fresh ground black pepper to taste / 1 pineapple, peeled and cored and cubed

  1. Melt butter or oil with chutney in a saucepan over low heat. Mix well.
  2. Toss shrimp with chutney mixture.
  3. Marinate at room temperature for 30 minutes.
  4. Thread shrimp and pineapple chunks onto skewers. Season with salt and black pepper.
  5. Place skewers on large baking sheet and broil for 2 minutes. Turn and broil another 2 minutes. Be very careful to not burn. Check for doneness and cook a minute or 2 longer if required. Do not overcook shrimp.
  6. Serve hot. Garnish as you wish with chopped scallions, cilantro or mint sprigs or diced red onion.
  7. Collect praise from guests graciously.

Friday, February 5, 2010

Chickpea Burgers with Tomatillo Conserves

The D P Chutney Collective's Tomatillo Conserves are a sweet/spicy/tangy corner of condiment heaven - slow-roasted tomatilloes are stewed with onions, spices, vinegar, lemon and lime juices, cane sugar and two varieties of fresh green chilies to create a thick relish-style conserve perfect for crowning tacos, enchiladas, nachos and even hotdogs of all variety.

Serve the chickpea burgers below with rice and a salad for a hearty and healthy vegetarian dinner, or slide a patty between a toasted bun slathered with plenty of Tomatillo Conserves and dressed with onion and tomato. We also like them tucked into whole wheat pita pockets and drizzled with the conserves and sour cream.


1 can low-sodium chickpeas, rinsed and drained and mashed well ( a food processor makes this a cinch but is not required) / 1 4-oz. can fire-roasted green chilies (Trader Joe's brand is great) / 1 clove garlic, minced / 3/4 cup unseasoned bread crumbs / 1 egg, beaten / 1 T. chili powder / 1 t. ground cumin / 1 t. oregano leaves (more if using fresh herb) / 1 t. cayenne pepper / salt and pepper to taste / The D P Chutney Collective's Tomatillo Conserves

  1. Combine all ingredients in a large bowl and mix well. Refrigerate for at least 1/2 hour, preferably 1-2. The mixture should be very thick and stiff with no liquid.
  2. Heat 2 T. of olive oil over a medium-low flame. When the oil is quite hot, shape mixture into patties and add to pan.
  3. Fry for 4 minutes then carefully flip and cook for an additional 4-5 minutes.
  4. Serve hot topped with Tomatillo Conserves.