1 package button mushrooms (sliced) 4-5 dried shitake mushrooms (soaked in warm water and sliced) 1 onion (chopped) 2 T. butter 1/2 cup red wine vinegar 3 T. brown sugar 1 T. chopped ginger 1 t. cayenne pepper salt and black pepper to taste
Saute onion in butter until well browned. Add mushrooms and cook for 1 minute. Add ginger, sugar, cayenne, vinegar and sugar to pan. Cook over medium heat until mushrooms are tender and mixture has thickened. The end result should be moist but without any liquid.
SUPER FRESH GREEN CHUTNEY
6 T. plain yogurt (lowfat or regular; non-fat will not do) about 2 heaping T. of chopped mint leaves about 2 heaping T. of chopped cilantro leaves and stems 1 T. fresh lemon juice 1/3 t. salt 1 t. sugar
Put 2 T. of the yogurt into a blender or Magic Bullet along with: mint, cilantro, lemon juice, salt and sugar. Blend until quite smooth.
In a mixing bowl, stir the blender mixture into the remaining 4 T. of yogurt. Mix very well.
Allow flavors to blend in the refrigerator for at least 45 minutes. Stir again before serving to incorporate any accumulated liquid and taste for possible salt/sugar adjustment.
This chutney will keep for 3 or so days in the refrigerator and the recipe may be doubled or tripled as needed.
Nothing screams Fall as loudly as deliveries of New York State apples. The Collective is combining the best and freshest varieties (Macoun, Empire, Gala and more) from Hudson Valley orchards like Dressel Farms and Goold Orchards with Ulster County sweet onions and our trademark spices (mustard seeds, ginger, cayenne pepper and a few secret ingredients) for the seasonal delight known as Shropshire Apple Chutney. Grab a jar at a local retailer or order online now. And just try having a plain old grilled cheese without DPCollective chutney ever again!
During this two-part class we'll delve taste buds first into the wide world of Indian condiments. These sauces and side dishes are considered indispensable at the Subcontinental dinner table - and will soon be on your own as well!
Part 1 will concentrate on achars (Indian fermented pickles) and the "Big Three" of all curry houses - fiery onion relish, tamarind chutney and fresh mint chutney.
The second night we'll learn all about yogurt condiments including various raitas, pachadis and even cooked yogurt sauces, as well as Indian hot sauces and "dry" chutneys (ground roasted nuts and spices).
Over both evenings menu suggestions, recipe adaptations and methods of incorporating these exotic sides into Western meals will be addressed.
The DP Chutney Collective has our hands full. With the season's first Hudson Valley-harvested pears . . . Anjou, Bosc and Bartlett, all making their way into the definitive autumnal treat, Pear Cardamom Chutney! We slowly stew the fruits with sweet onions from Ulster County, NY, dried red chilies, shaved ginger root, brown sugar, cider vinegar and green and white cardamom pods before packing into DP Chutney jars headed to your home pantries.
Carnivores will love a tablespoon with roasted pork, or stirred into a Catalan-style beef stew, along with chopped, roasted chestnuts, during the final 15 minutes of cooking. A dollop atop potato or cheese perogies is a real treat for non-meat eaters (with or without sour cream on the side).
Foodies should immediately head to Westchester's destination dining spot Local Organic Bites and Ice Cream, where Pear Cardamom Chutney can be found on the new Fall menu!
A great cause, such as providing much-needed funds to local farmers hit hard by Irene's devastation, is the best excuse to get out of the house on a Sunday. Stop by after brunch and grab a jar of chutney for dinner later. We'll be there!