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.

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.

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.