Saturday, July 2, 2011

Calling All Adventerous Palettes: Chantico Chocolate & Chile Chutney

Chantico is an ancient Aztec deity charged with keeping the hearth fires burning and the protection of other valuable resources. Since The DP Chutney Collective always keeps the stove flames lit - stirring and tending to our precious concoctions - we thought the name appropriate to borrow for our latest condiment, Chantico Chocolate and Chile Chutney.

Inspired by the myriad of dark and rich mole sauces of Oaxaca and Puebla, our brand new chutney is a velvety smooth, long-simmered puree of fresh NYS tomatoes and onions, garlic, the finest cocoa powder and dried Ancho and Guajillo chiles. After bubbling away until thick and luscious the brick-red/chocolate brown chutney is sweetened with brown sugar, tarted up with cider vinegar and spiced with cloves, nutmeg, cumin, Mexican oregano leaves and more.

Of course you'll be lapping it up with tortillas and beans and rice but we also love a couple of tablespoons mixed with ground turkey for a light and lean burger with exotic flavor for miles! Try Chantico Chocolate and Chile Chutney also with huevos rancheros or drizzled over crab cakes or salmon croquettes. Also recommended with all poultry dishes and sharp, aged Cheddar cheeses.

In keeping with the Latin American theme of the chutney, The Collective presents our fail-proof recipe for Quinoa burgers below - outrageously good (and healthy) served piping hot and topped with Chantico!


2 cups cooked and cooled quinoa
3/4 cup shredded cheddar cheese
1/2 cup cottage cheese
1 medium carrot, finely grated
3 eggs
3 tablespoons all purpose flour
2 green onions, sliced very thinly
ground black pepper and salt to taste
1/2 teaspoon ground cumin
1 clove garlic, minced

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, pepper, cumin, salt, and garlic.

Heat a frying pan and a couple of tablespoons olive oil over medium-low heat.  Measure 1/4 cup of the quinoa mix and form into patties about 1/2 inch thick  - mixture will be slightly sticky.  Fry until golden-brown, about 4 minutes on each side.

This should make about 12 small patties so be prepared to cook in two batches or two skillets simultaneously.