The D. P. Chutney Collective

Happy New Year!!

2012-01-23T13:39:00.000-08:00

The Empire State Building celebrates the Year of the Dragon with red and yellow lights.

The DP Chutney Collective is thrilled to ring in the Year of the Dragon, especially given its iconic status as our signature logo! We're sure this Chinese lunar new year will usher in a variety of tasty surprises to our loyal (and new) fans. Look for debut products, holiday-themed special creations and lots more in the upcoming weeks.

Coming Soon to a Store (or Website) Near You

2012-01-18T11:45:00.000-08:00

Mostarda di Cripplebush

2012-01-14T10:51:00.000-08:00

Excuse us for having too much fun with the posting title. At The DP Chutney Collective we're not only food fanatics but also history nerds, and the unfortunately monikered Cripplebush happens to be the original Dutch name of Williamsburg, Brooklyn circa mid-17th century. Who knew? Verbal gymnastic fun and puns aside, our newest products are based on the classic sweet and piquant Italian condiment best known as Mostarda di Cremona (the town from which it hails), or lightly brined fruits preserved in a mustard-flavored syrup. Variations abound across Italy and The Collective's interpretations actually resemble more the jammier concoctions of mostarda di Veneto. When we're really lazy we skip the wordy explanation and just call it Italian Chutney!

Our Mostarda di Frutteto ("orchard" to the rest of us) begins with apples, onions and selected dried fruits being soaked briefly in dry white wine.A hand-crafted DP Chutney top-secret mustard syrup of sugar, vinegar, mustard seeds and powder and the highest quality Dijon mustard is then simmered with the macerated fruits, seasoned with appropriate spices and carefully canned in The Collective kitchens.

Traditionally mostarda accompanies cheese platters, charcuterie spreads, pates and terrines of all sorts and most classically bollito misto, the Northern Italian "boiled dinner" feast of seven meats and seven veggies. We also think a tablespoon makes a terrific sandwich spread and our vegetarian friends love it atop soy dogs and meatless burgers!

Debuting very shortly is also The Collective's Hot Pear Mostarda. Please note our mostardas should be refrigerated after opening but are best served at or just below room temperature.

Chutney Makes Great Gifts!

2011-12-08T11:35:00.000-08:00

Tamarind Chutney Recipe

2011-11-30T09:36:00.000-08:00

The DP Chutney Collective loves teaching classes at Brooklyn Brainery. Click here for an exclusive recipe from our November course, From Achar to Raita: Indian Condiments. And sign up for a class soon!

DP Chutney, Cheese, Crackers and a Gorgeous Natural Slate Board!

2011-11-29T10:53:00.000-08:00

Endear yourselves to friends forever and order your Brooklyn Slate Company gift baskets here.

SEASON'S GREETINGS

2011-11-29T10:49:00.000-08:00

Tis' 'the season for chutneys! For glazing holiday hams and birds with Curried Peach Chutney. For dolloping Shropshire Apple Chutney atop crisp latkes. For embellishing cheese platters with our smoky and sweet Black Tea Pickled Dried Plums or Winter Spiced Orange Slices in Bay Leaf Syrup. For livening up leftovers with Pear Cardamom Chutney. For wowing guests with seasonal condiments like Cranberry and Green Chile Chutney. And those are just a few ideas off the top of our condiment-crazed heads! Happy Holidays everyone!

Happy Halloween 2011

2011-10-31T10:43:00.000-07:00

xoxo,

The DP Chutney Collective

2011-10-27T12:42:00.000-07:00

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 DP Collective chutney ever again!

Thanks to Everyone Who Tasted, Bought and Loved our Chutneys at CARVE for Farms

2011-10-27T12:05:00.000-07:00

Only 3 Spots Left in Our Indian Condiments Class

2011-10-27T10:47:00.000-07:00

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.

Shop Online for DP Collective Chutneys at Samplrs!

2011-10-23T08:46:00.000-07:00

SAMPLRS Online Market Place

The Pears Have Arrived

2011-10-10T09:32:00.000-07:00

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.

Make Fall dinners memorable beyond the main course with a dessert of quality blue cheese, whole wheat crsipbreads and Pear Cardamom Chutney. Some of The Collective's favorite blue-veined fromage at the moment include Sprout Creek Farms' Camus, Point Reyes Original Blue and Berkshire Blue.

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!

DP Chutneys at CARVE! October 23

2011-10-03T10:26:00.000-07:00

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!

Shana Tova!

2011-09-28T15:35:00.000-07:00

BAKED BEANS WITH SHROPSHIRE APPLE CHUTNEY

Apples and honey are ubiquitous at Rosh Hashanah feasts and often eaten in the hope that the New Year ahead will be even sweeter than the previous one. Adding The Collective's Shropshire Apple Chutney to these wonderfully homey baked beans guarantees at least the first couple of days will be good ones (if you have any leftovers). The recipe below can feed up to 18 as a side dish but can be halved quite easily.

1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans small white (i.e. Navy) beans
3/4 cup Shropshire Apple Chutney
1/4 cup honey
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon
Salt and Black Pepper to taste

Adjust oven rack to lower-middle position and heat oven to 325 degrees.

Fry onions and peppers in a very large skillet with a couple of tablespoons of olive oil and sauté until tender, about 5 minutes.

Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).

Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Spicing Up Oktoberfest (i.e. National Marlene Dietrich Month)

2011-09-23T17:34:00.000-07:00

Autumn is eagerly awaited each year by the crisp weather-loving, hearty food enthusiasts here at The DP Chutney Collective. We need at least three Fall celebrations, so in addition to Halloween and Thanksgiving, Oktoberfest is an early justification for plenty of dark, rich beers and the densely delicious meals that best accompany them. Not to mention rainy evenings in front of Dietrich/Von Sternberg movies, kitted out with warm German soft pretzels and chutney dunking sauces. Below are a few ideas for incorporating DP Collective chutneys in a range of dishes typically served at Oktoberfest gatherings.

OBATZTER (German Beer Cheese Spread)

Especially addictive when brightened with zesty Curried Peach Chutney and served with brown bread and dark stout. Try it with brown rice crackers and ice-cold vodka for a wheat-free alternative.

Camembert or a similar cheese, cut into small pieces -- 16 ounces
Butter, softened -- 3 tablespoons
Red onion, minced -- 1
German ale (optional) -- 1/4 to 1/3 cup
The DP Chutney Collective's Curried Peach Chutney -- 2-3 tablespoons
Sweet Paprika -- 2 teaspoons
Caraway Seeds, lightly crushed -- 1 teaspoon
White pepper -- 1 teaspoon

Place all of the ingredients together in a large bowl and mash together with a large fork or potato masher until smooth and fluffy. Alternatively, you can pulse all of the ingredients in a food processor. Adjust seasoning to taste.
Place the cheese spread in a bowl. Garnish with more minced red onion, chopped chives or sliced radishes if you like.

SPAETZLE GRATIN

Discovering how easily this impressive hybrid of pasta and dumplings is to prepare almost guarantees spaetzle a new place in your kitchen repertoire. Our Juniper Berry Chutney used here also makes an excellent and unique condiment when spooned over slices of Schweinebraten, or German roast pork.

Flour --3 cups
Salt -- 1 teaspoon
White pepper -- 1/2 teaspoon
Nutmeg (optional) -- 1/2 teaspoon
Eggs, beaten -- 3-4
Water or milk -- 1 cup

Sift the flour, salt, pepper and optional nutmeg together in a large bowl. In a smaller bowl beat together the eggs and milk or water. Mix the egg mixture into the dry ingredients and beat well with a fork or whisk until smooth. Add a little more liquid or flour as needed to get a thick and elastic yet pourable consistency.
Bring a large pot of salted water to a boil. Working in batches of 1 to 1 1/2 cups at a time, pour the batter through a sieve or colander with large holes (about 1/8-1/4 inch) so small bits drop off into the boiling water. Let cook for about 1 minute, or until the spätzle noodles float to the top. Remove with a slotted spoon to another bowl. Continue with the remaining batter until it is all used up.
Layer spätzle with shredded Emmenthaler cheese and generous drizzles of Juniper Berry Chutney in a greased casserole dish. Bake at 350˚F until the cheese is melted, 15-20 minutes. Optionally, top with onions browned in butter, sprinkle with chopped parsley and serve. This is a nice touch if serving as a vegetarian entree.

WIENER BACKHENDL (Austrian breaded and fried chicken)

An Oktoberfest favorite in Munich, Austrian breaded, fried chicken is typically served with potato salad, lemon wedges and a few tossed greens. The Collective prefers it with mashed potatoes, a parsley salad dressed with lemon vinaigrette and plenty of Green Tomato and Horseradish, Spice Route Citrus and Gingered Raisin chutneys for dipping and dolloping. Consider these seriously improved McNuggets.

Boneless Chicken Breasts or Thighs, cut into serving pieces -- about 3 pounds
Lemon juice -- 2 tablespoons
Salt and pepper -- to season
Flour -- 1 cup
Eggs, beaten with a little water -- 2
Breadcrumbs -- 1 1/2 cups
Oil for deep frying
DP Collective chutneys for serving

Toss the chicken in a large bowl with the lemon juice, salt and pepper. Set aside to marinate for at least 30 minutes.
Put the flour in one bowl, the eggs in another bowl and the breadcrumbs in a third bowl. One at a time, dip the chicken pieces first in the flour, then in the egg, and finally in the breadcrumbs to coat. Set the breaded chicken pieces on a baking sheet to let the coating set.
Heat the oil to 370°F. Deep fry the chicken pieces for 10 minutes, or until lightly browned. Reduce heat to low and continue to cook for another 20 minutes, turning often. Drain on paper towels and serve hot with chutneys in side dishes.

Learn How To Make Chutney and Feed Hungry New Yorkers

2011-09-19T16:41:00.000-07:00

Food Network's NYC Wine and Food Festival

More than 200 items are up for bid at the New York City Wine & Food Festival Online Auction. The DP Chutney Collective has donated an In-Home Cooking Class for up to 6 Friends + spicy swag bags to help fight hunger. Bid now and bid big!

The Collective Brings Our Chutneys to the Finger Lakes' 2011 Riesling Festival

2011-08-18T08:19:00.000-07:00

Restaurant Girl Loves Our Chutneys

2011-07-30T18:00:00.000-07:00

The Collective is thrilled to be honored by Restaurant Girl (a/k/a/ author and food guru Danyelle Freeman) as among New York's best pickled products! Chutney is sort of a pickle, as RG explains in the Best Of article found here.

Brave the Heat and Be Rewarded with Corn Chutney

2011-07-20T18:10:00.000-07:00

Please stop by to say Hi this Saturday at the McCarren Park (Greenpoint-Williamsburg) Green Market from 11AM till 1PM. The Collective may be dewy in the 100-degree weather but we promise we'll be smiling through a one-day only demo of one of Summer's biggest hits, our spicy and sweet Punjab Corn Chutney. Free samples for all!

Bust Magazine Cooks Chutney With the The Collective

2011-07-20T09:16:00.000-07:00

Click here to read about our recent canning and cooking adventures with Grace Evans of Bust magazine.

Chutney Making at the Brooklyn Brainery

2011-07-20T09:12:00.000-07:00

Our upcoming chutney and canning class at the Brooklyn Brainery has sold out and we're tres excited to share our niche knowledge with enthusiastic home chefs. Be sure to look into the learning center's fascinating array of other courses available and of course, keep checking back in the next couple of months for info on our next class.

DP Chutney on ABC News 7!

2011-07-12T16:45:00.000-07:00

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If you haven't already you really must drop in Carroll Gardens' ultimate homage to local products, the nifty store By Brooklyn. The shop and its friendly owner Gaia were profiled today on News 7, along with chutneys from The Collective. By Brooklyn stocks loads of great personal and gift items, including Collective faves such as HoneyHeat sauce from Cheshire Canning and our hot weather staple, soda syrups from P&H Soda.

Calling All Adventerous Palettes: Chantico Chocolate & Chile Chutney

2011-07-02T14:10:00.000-07:00

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!

QUINOA BURGERS

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.

Mango Chile Tofu Stir-Fry

2011-06-24T15:30:00.000-07:00

Who doesn't crave healthier and lighter dinners during the sweltering days of Summer? When slammed with a lagging appetite and an aversion to your hot stove, try this vegetarian entree - it's ready in minutes and need only be combined with rice or noodles.

Save yourself the simmering time and combat kitchen humidity by picking up a Chinese restaurant container of rice on your way home and the following recipe is almost painless.

Confirmed carnivores can swap out the tofu for cubed chicken breasts or boneless, skinless thighs (just be sure to adjust cooking times ensuring your poultry's safe preparation!) The Collective has also substituted cleaned shrimp for the tofu with most excellent results.

MANGO CHILE TOFU STIR-FRY

1 lb. extra-firm tofu, well-drained in kitchen towels and cut into 1-inch cubes
2-3 T. vegetable or peanut oil
1 large onion, sliced thinly
1/2 each green and red pepper (or yellow, purple etc), sliced thinly
1 clove garlic, mined
2-3 dried red chilies
salt and black pepper to taste
3-4 T. The DP Chutney Collective's Mango-Chile Ketchup

Heat a large skillet or wok until quite hot. Add vegetable oil and fry tofu until browned on most sides. Work carefully as the tofu tends to break easily. Remove from pan and drain on paper towels. Salt and pepper very generously.

Now add the onion, peppers, garlic and red chilies to the pan and cook over a medium-high flame until they are just becoming barely soft. Return the tofu to the pan and add the Mango-Chile Ketchup. Stir gently and heat through for 1 minute.

Serve hot, garnished if desired with chopped scallions, snipped chives or cilantro sprigs.

Thanks to All the Enthusiastic Tasters at the Slideluck Potshow!!

2011-05-29T10:29:00.000-07:00

And Amy Eddings Shows Love for The DPCC

2011-05-20T17:24:00.000-07:00

CLICK HERE TO READ HER PERSONAL BLOG ENTRY ON THE DPCC

Chatting on NPR's All Things Considered with Amy Eddings

2011-05-20T15:22:00.000-07:00

The DP Chutney Collective was collectively thrilled to be a guest on NPR's All Things Considered and given the opportunity to chat with our airwaves hero Amy Eddings. Click HERE to listen and read more about the DPCC.

Sun-dried Tomato and Balsamico Chutney

2011-05-19T18:58:00.000-07:00

Without further ado The DP Chutney Collective unveils its latest addition to the family - Sun-dried Tomato and Balsamico Chutney. A must-have condiment for Italian food devotees, this saucy little number combines Old World Southern European ingredients - sun-dried and vine-ripe tomatoes, oak-aged balsamic vinegar - with plump, sweet raisins, onions and an unexpected dose of Eastern spice (fresh Thai chilies, fenugreek, turmeric and more).

Of course you'll want to stir a spoon into most pasta sauces or bowls of minestrone, but also savor this sweet and thick chutney alongside quiches, fritattas, omelets and savory bread puddings. We love it especially with slices of meatloaf and tucked into Brie and green apple sandwiches.

Chutney Deviled Eggs

2011-04-22T14:08:00.000-07:00

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

2011-04-22T13:50:00.000-07:00

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!

2011-04-19T09:57:00.000-07:00

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

2011-04-09T14:34:00.000-07:00

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.

Side Dish: Spicy Red Cabbage with Shropshire Apple Chutney

2011-03-22T09:23:00.000-07:00

While winter's chill lingers into early Spring you're probably still craving hearty, cold-weather meals. Spicy and sweet red cabbage is a universally loved co-star to (just to name a few options) broiled pork chops, roast chicken, braised rabbit, potato pancakes or gnocchi in cream sauce.

Chop 1 head of red cabbage coarsely (you should have about 7- cups) and fry briefly in 2 T. of oil or butter in a large saucepan or Dutch oven. After a minute or so add 1 sliced onion.
Now add to the pot: 5 T. or so of water and salt and black pepper to taste. Sprinkle all with a t. or so of cider vinegar and cover. Simmer on a low flame for about 25 minutes.
When the cabbage is tender and almost all of the liquid absorbed, stir in 3 T. of The DP Chutney Collective's Shropshire Apple Chutney. If more heat is desired add up to 1/2 t. of cayenne pepper; if you want a sweeter flavor, add up to a T. of sugar and stir well.
Adjust salt and pepper if needed and serve hot.

The Collective on Serious Eats NY

2011-02-28T16:06:00.000-08:00

Read all about us in today's edition of Serious Eats NY! Article and photo courtesy of Stephanie Klose.

Snag a Jar Online

2011-02-25T11:25:00.000-08:00

ONLINE NOW!

We're Flo Fabricant Approved!!

2011-02-22T21:50:00.000-08:00

Please see today's mention in the New York Time's Wine and Dining section!

Chutneys: Perfect for All Your Winter Meals

2011-02-19T09:38:00.000-08:00

Citrus Chutney Glazed & Seared Scallops

2011-02-12T11:27:00.000-08:00

Talk about impressing your Valentine on Monday night! Present a couple of these to him or her (plated attractively, natch) and you're sure to kick start both the meal and evening to follow in the right direction. Luscious and briny sea scallops kissed with citrus and the sweet tanginess of simmered molasses, brown sugar and exotic spices - how could they not fall in love?

Don't be frightened by the seemingly long set of instructions below. These are super-fast to prepare. We're just trying to be thorough.

CITRUS CHUTNEY GLAZED & SEARED SEA SCALLOPS

6-8 fresh sea scallops / kosher salt and freshly ground black pepper / 3 T. oil (olive, grapeseed, canola, etc.) / 1-2 T. The DP Chutney Collective's Spice Route Citrus Chutney

Pat scallops dry with a kitchen towel and remove and discard the abductor muscle if still attached.
Sprinkle the scallops on both sides with a fair amount of salt and black pepper.
Heat a skillet over medium-high heat for about 2 minutes then add oil.
Place scallops in pan making sure to leave an inch or so between each one. This may require a large pan depending upon the size of the scallops.
Reduce heat to medium and LEAVE THEM ALONE. When a nice brown crust has developed on the bottom - about 6 or so minutes - carefully flip each scallop. If you've waited long enough and kept the heat steady, the crust will "un-stick" the scallops and they'll be easy to turn.
With a spoon or brush, glaze the top of each scallop with Spice Route Citrus Chutney. Coat each well.
Cook for 1 more minute and remove from pan.
Serve warm over baby arugula or next to a salad of microgreens. Alternately, serve plain but garnished with minced cilantro and/or parsley.
Plating on a scallop shell provides a chic touch that shows you care.

Grilled Cheese and Chutney

2011-01-19T14:02:00.000-08:00

THE West Village destination for flawlessly selected domestic artisanal cheeses of the highest caliber, Lucy's Whey, located in the Chelsea Marketplace, has been offering DP Collective chutneys on various daily sandwich specials. Here at The Collective we think today's gourmet grilled cheese of Mt. Mansfield Creamery's Hayride cheese, EatMeaty Ham & DP Chutney Collective's Cranberry & Green Chile Chutney sounds almost as amazing as Monday's sandwich combo of Capriole's Mont St. Francis, EatMeaty Capiccola & DP Chutney Collective's Apricot & Red Pepper Chutney.

Follow Lucy's Whey on Twitter here for daily temptation and inspiration.

Happy Holidays from The DP Chutney Collective

2010-12-12T15:17:00.001-08:00

Stop By for Gifts, Mulled Wine and Cookies

2010-12-07T11:43:00.000-08:00

Kerala Pineapple Chutney

2010-12-06T14:56:00.000-08:00

Named after the coastal state and region of India, The DP Chutney Collective's Kerala Pineapple Chutney lives up to the area's historic fame (for thousands of years!) as a major producer of the world's supply of exotic spices. Fittingly, we've loaded this one up with a gamut of complimentary seasonings, including fennel seeds, cloves, mace, black pepper, red chilies, cumin and coriander. Amongst our sweetest offerings, Kerala Pineapple Chutney has been known to be enjoyed atop vanilla ice cream and even waffles and French toast, but even the less adventurous will love the rich notes of toffee (from slow-simmered brown sugar syrup) and warm spices while slathering this chutney on toasted bran muffins, thick-cut pork chops and grilled cheese sandwiches. Thinned with a touch of vinegar and oil Kerala Pineapple Chutney makes an excellent and unexpected glaze for holiday hams and roast duck and chicken. Vegetarians, try it on glazed carrots, turnips, sweet potatoes and rutabagas, or royally crown a bowl of tropical black bean soup with a spoonful of spicy sweetness.

Note: pairs well with most dry or semi-dry white wines but is especially good alongside Riesling, Gewurztraminer, Cava, Prosecco and most sparkling wines.

The Gothamist Approves of The Brooklyneer Dog

2010-11-20T16:39:00.000-08:00

from The Gothamist 17 November review of Brooklyneer :

(Brooklyneer // 220 West Houston Street (between 6th Avenue & Varick Street) // (646) 692-4911)

Broolyneer's angle is perhaps best symbolized by the Brooklyneer Dog, a bacon-cheeseburger sausage from The Meathook (Williamsburg), topped with DP Chutney Collective’s (Greenpoint) Sweet Tomato Chutney, My Friend’s Jalapeño IPA Mustard (Greenpoint) and a fresh-made relish from Brooklyn Brine’s (Gowanus) Whiskey Sour Pickles. If you lived nearby you wouldn't be all over that on the regular? YES, they have a cutesy, olde-timey illustration of Brooklyn on their menu. If this is a deal breaker for you, that's cool—more elbow room for us to grab a cocktail while monitoring the always volatile line situation outside Film Forum.

Not a Fry Baby, our dear friend Julianne Zaletta

2010-11-19T14:03:00.000-08:00

Winter Spiced and Pickled Oranges

2010-11-16T14:05:00.000-08:00

Don't save them just for stocking stuffers! Bedazzle a ham with these richly spiced and preserved orange slices or decorate a cheese platter, perhaps serve a bowl alongside hot, buttered scones or chop finely with red onions for a Brazilian-style side salad, even add a few to stewing black beans, a vegetable tagine or rice pilaf . . . with a spice blend of cardamom, cloves, black pepper and bay leaves, our Winter Spiced Oranges go with just about anything and everything throughout the cold months.

Chutney is on the Menu at The Brooklyneer

2010-11-16T10:04:00.000-08:00

Giving a shout out to Brooklyn in a big way, the just-launched bar and eatery The Brooklyneer is bringing a taste of New York's largest borough to Manhattan. With a menu offering a sampling of multiple culinary talents producing and living across the river, and created by Bouley and Manhattan Inn alumni chef Justin Farmer, The Brooklyneer seems poised for success. The DP Chutney Collective is honored to have our best-selling Sweet Tomato Chutney with Black Mustard Seeds on the menu, topping a Bacon Cheeseburger sausage from the whiz kid butchers over at The Meat Hook.

Introducing: Black Tea Pickled Dried Plums

2010-11-09T22:09:00.000-08:00

Let's talk frankly for a quick minute. Marketing gurus, in an effort to thwart negative culinary-linguistic impulse reactions, have officially designated prunes as "dried plums". Which they actually are of course. Even mega-corporations such as SunSweet have adopted the new lingo, and somewhat guiltily, so has The DP Chutney Collective. We all know prunes - sorry, um, dried plums - are delicious, sweet concentrations of deep plum flavor, and regardless of this year's moniker, these sun-dried fruits always pack a huge punch to the open minds of receptive taste buds.

So loving DRIED PLUMS as we do, The Collective imagined a sweet/sour/spicy interpretation akin to our chutneys, ketchups and relishes; hence our brand new Black Tea Pickled Dried Plums. Not anywhere close to an ordinary pickle, best employ a pickled dried plum as you would any scene stealing culinary co-star: one or two atop a thick-cut pork or (preferably rare loin lamb) chop, stewed with braised chicken legs, wedged into a hearty club sandwich, nestled amongst sour cream and butter in a baked potato, or chopped and bejeweling a pasta puttanesca sauce.

These glossy, rich gems are created from the best quality dried plums, a house-made "syrup" of vinegar, black tea and cane sugar and then marinated with cloves, mace, toasted yellow mustard seeds and a plethora of complimentary spices. Did we mention how, with a hunk of sharp, aged cheddar and a whole grain baguette, you can make an entire meal of them? Proud Papa here, we don't want to excessively gush any longer, or mention their off-the-chart antioxidant levels . . .

Autumn's Perfect Fruit, Meet Winter's Beloved Spice

2010-11-09T17:17:00.000-08:00

Maybe it's the spice association with festive Indian cuisine, or its omnipresence in Scandinavian Yuletide sweets, whatever the reason cardamom just tastes like the Holidays to us here at The DP Chutney Collective. Now marry that seasonal flavor with autumn and winter's favorite fruit, the Pear, and you get our personal pick for Christmas and Chanukah, Pear Cardamom Chutney.

Slow simmered pears, brown sugar and cider vinegar are caught under the mistletoe with both white and green cardamom pods, fresh ginger and sweet and savory Upstate NY onions, and soon after packed and sealed in jars and destined for pantries and fridges. Slather a latke for us, decorate a grilled cheese or crown a country ham in our name, but by all means sample our most fragrant and luscious winter's treat.

We Can't Wait for Thanksgiving

2010-11-09T16:35:00.000-08:00

It's a shop-worn cliche to talk of the leftovers being the best thing about Thanksgiving, but still foodies relish the thrill of using up all that excess poultry The Day(s) After. This year make turkey salad with plenty of mayo and chopped onions and a tablespoon or three of The Collective's Cranberry and Green Chili Chutney, an excellent solution for that pesky white meat. We guarantee you won't be bored on Friday if you whip up a batch and spread it thick on slices of good sourdough bread. And we're not opposed to decking out said sandwiches with extra stuffing either - hey, the holiday weekend is meant for naps and midnight snacks.

And THEN . . . click here for a straightforward lesson on re-purposing that bird carcass.

If You're Headed Upstate . . . buy Chutneys and Cheese and Sausage!

2010-11-04T13:16:00.000-07:00

When motoring around the gloriously beautiful Hudson Valley be sure to stop by both Poughkeepsie's Sprout Creek Farm (two minutes off the ultra-scenic Taconic Parkway) and Fleisher's Grass-Fed and Organic Meats in downtown Kingston's historic district. The former produces internationally award winning cheeses hand-made on site from sheep, cows and goats - read a bit more about them over at the Cafe Drake website. The latter is the Hudson Valley's premier butcher shop with flawless cuts of meat (and prepared foods!) from the hands of master butchers - The Collective loves hard their Winter Sausage crafted from lamb and chicken and the justifiably legendary individual pot pies. A wide array of chutneys and ketchups from The DP Chutney Collective can be found at both preeminent stores!

Join The Collective at The Zombie March to Save the Libraries

2010-10-29T16:01:00.000-07:00

Zombies are represented this Halloween in an event celebrating two of our favorite things at The DP Chutney Collective, the NYC Public Library system and Offal (just try to tell us, after sampling, that you didn't love thin slices of smoked tongue slathered in our Green Tomato and Horseradish Chutney). So please, in support of our beleaguered urban libraries, join the living dead shuffle of The Zombie March to Save the Libraries! Details below courtesy of Urban Librarians Unite:

You thought the fight for library budgets were done until next year? Nope! The midyear budget adjustment will result in a projected further cut of 5.4% to NYC library budgets. These new cuts will result in even less service hours and MORE LAYOFFS.

We've already lost Saturday Service in most of the city. So those working parents taking their kids to the library on the weekend? Tough, not open. Can't return your books during the w...eek because you work 60 hours just to live? Tough, closed on the weekend.

What does any of this have to do with zombies? Well, without libraries there are no brains, and zombies need to eat brains to live. So New York's zombie librarians will be walking across the Brooklyn Bridge to City Hall this Halloween to protest these drastic cuts to their food supply.

Meet us in the circle at the west end of Cadman Plaza in Brooklyn, next to the High Street A, C Station.

Dress in your Librarian Zombie best, and come help us bring attention to the continuing cuts to the libraries, and the elimination of the yummiest brains in the city, those of Library Users.

Just in Time for November's Big Meal

2010-10-25T19:24:00.000-07:00

Our Cranberry and Green Chile Chutney has just made its seasonal reappearance this week, and we personally have decreed it better than ever. Comprised almost entirely of whole, fresh cranberries spiked with Dutchess County, NY Serrano chiles, The Collective also adds the bracing qualities of slivered ginger and the natural sweetness of Empire State HoneyCrisp apples. Cranberry and Green Chile Chutney is a no-brainer at the Thanksgiving feast but is equally toothsome on those leftover turkey sandwiches and more than earns its place on upcoming holiday cheese boards. We also adore it with duck breasts and pan-roasted sausages of all stripes.

Now You Have a Choice

2010-10-14T15:38:00.000-07:00

The DP Chutney Collective is overly excited to now have our jars available with great ease to residents of Clinton Hill, Brooklyn. Yes, the neighborhood's first gourmet grocery, Choice Greene, offers our products on their stellar shelves alongside P&H Soda's artisanal syrups, many imported and local pickles, mustards, sea salts (etc etc) that we're proud to rub our elbows against. Not to mention their legendary BLT sandwich, declared the Best Thing He Ever Ate by Food Network host Ted Allen.

Press Alerts

2010-10-09T10:29:00.000-07:00

Thanks to Brooklyn Farmacy and Soda Fountain and Nona Brooklyn for their recent profile pieces on The DP Chutney Collective. We're proud to be associated with both organizations and read all about us here and here!

Happy October from The DP Chutney Collective

2010-10-07T11:07:00.000-07:00

The scariest month of the year yields forth the reemergence of three of The Collective's most beloved autumnal chutneys: Cranberry and Green Chile Chutney, Pear Cardamom Chutney and our Gingered Raisin Chutney. (Not to mention reasons for us to post pics of our favorite Scream Queen, Barbara Steele.) Grab whatever sounds most tempting most early on and beat the holiday rush. And if you've booked a few Halloween dinner parties on your October schedule, why not surprise the host/ess with a jar of the appropriately evil sounding Date from Hell Chutney? Happy Halloween season to all!

End of the Season Sweet Peaches Get Chutnified

2010-10-01T13:45:00.000-07:00

re: the above post title, The DP Chutney Collective isn't just inventing exciting new flavor profiles for your favorite condiments, we're also making up new words! Late Summer 2010 yielded a true bumper crop of sweet peaches and we swooped in and secured a few bushels for our ever-popular Curried Peach Chutney.

The possibilities for this versatile chutney are exhaustive, but we can't recommend enough stirring a tablespoon or two in to your favorite marinade or bbq sauce and basting on chicken, turkey or fish. And we love it as a unique glaze for baked ham.

Vegetarians love it as a sandwich enhancer or as a dip for potstickers, spring rolls and fried plantains or gourmet fries. Non-carnivores will also thrill to the simple recipe below, a light entree or side dish perfect for the lingering warmish weather.

CURRIED PEACH WHEAT BERRY SALAD

1 cup soft wheat berries
Water
Toasted sesame oil
Soy Sauce
3-4 scallions, chopped, white and green parts
1/2 red bell pepper, chopped finely

Salt to taste
2 T. Curried Peach Chutney

Cilantro, chopped (optional)

If you can, try to soak the wheat berries in warm water for a couple of hours. If you don't soak them, increase the cooking time until berries are chewy-tender.

After soaking, drain the wheat berries and place in a saucepan with 3-4 cups of water. Bring to a boil and cook, uncovered, over a medium-high flame for 70 minutes or until tender to the bite. they will remain pleasantly chewy so do not overcook further.

Drain wheat berries very well and mix with the remaining ingredients in a large mixing bowl. Season to your tastes with the salt, soy sauce and sesame oil.

Chill and serve cold or at room temperature, garnished (or not) with chopped cilantro.

Tomatillo Conserves Braised Pulled Pork Sliders

2010-09-29T17:18:00.000-07:00

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.

Devour.

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.

Chutney Cooking Demo at Atlanta's premier boutique store, Tuckaway Downs

2010-09-27T22:01:00.000-07:00

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.

2010-09-18T17:33:00.000-07:00

"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 . . .

2010-09-18T17:28:00.000-07:00

"Chutney is marvelous. I'm mad about it. To me, it's very imperial."
Diana Vreeland (1903-1989)

Chutneys Premiere in Park Slope!

2010-09-18T17:21:00.000-07:00

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.

Chutney Is What's For Breakfast

2010-09-15T12:50:00.000-07:00

Daily Candy recommends our Sweet Tomato Chutney with Black Mustard Seeds to jump start your breakfast!

Last of the Season's Punjabi Corn Relish

2010-09-05T14:47:00.000-07:00

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.

TORTELLINI SALAD WITH BLACK BEANS AND PUNJABI CORN RELISH

Cook 1 package of tortellini (frozen or dried, cheese or meat) according to package directions for al dente doneness, drain and set aside.
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.
Add 2-3 T. of The DP Chutney Collective's Punjabi Corn Relish and mix well. Remember, a little goes a long way.
Throw in 1/2 bunch of chopped cilantro, mix again, season with salt and black pepper.
Serve at room temperature or cold atop a lightly dressed salad of watercress or arugula leaves.

Chutney Collective Profile in Greenpoint Gazette

2010-09-04T12:42:00.000-07:00

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.

Buy a Raffle Ticket. Win Chutney (possibly). Show NOLA Some Love.

2010-08-31T15:13:00.000-07:00

Make this Indian Summer a tasty one. The DP Chutney Collective is offering a Sampler Pack of our most popular jars as one of several prizes at The Desk Set's Beaucoup Book Love Benefit held September 11 at Williamburg's venerable drinking institution Pete's Candy Store. Learn more about this day of Southern food, music, drink and charity by clicking here. All proceeds from this all-ages affair benefit the A.P Tureaud Elementary School in the 7th Ward.

Chutneys (and relishes) Now Available at RADISH

2010-08-28T19:02:00.000-07:00

Radish is the sort of gourmet takeaway and grocery store every neighborhood needs, the sort of place you want around the corner from your apartment for high quality, locally-sourced quick meals and pantry staples. We assume chutney must be a pantry/fridge staple in all of your spicy lives so head over to Radish and score a jar alongside dinner for the night. When it comes to snacking we're smitten with the homemade potato chips dusted with curry, but honestly everything on their seasonal menu looks amazing.

The Collective Moonlights as Bartender

2010-08-24T12:01:00.000-07:00

See our recipe for the summer-ready P&H Soda Gimlet in the Huffington Post!

Jazzing Up Asian Supermarket Staples

2010-08-11T17:31:00.000-07:00

Sure they're easy and quick to make, but now Chinese supermarket frozen buns and dumplings never need bore you again. Skip the sodium overdose of excessive soy sauce and substitute one of The Collective's offerings as Chinese Condiment of Choice. Both pork and vegetable steamed buns marry well with our Fiery Carrot Chutney with Nigella Seeds while custard-style soft tofu springs to life beneath a dollop of either Punjab Corn Relish or Middle Eastern Zucchini Relish. So we know, despite all suggestions otherwise, you're still gonna dip (and double dip) those dumplings and pot stickers - make a weeknight lazy meal an occasion fit for company by placing around small saucers of The Collective's summer-ready ketchups: Green Tomato, Plum or Mango-Chile.

Fish a la Tripoli

2010-08-05T18:50:00.000-07:00

The Collective originally created this scrumptious seafood entree with either shark or cod but now substitute various sustainable fish such as Atlantic Monkfish, Black Cod, Pacific Halibut, Cobia or U.S. Atlantic troll/pole-caught Mahi Mahi. Basically you just need a firm-fleshed, white-meat fish and any not on the endangered list will suffice.

Delicious with wild rice or toasted pita for soaking up the sweet and spicy juices, cauliflower or pan-fried cabbage makes an excellent vegetable accompaniment as does a simple arugula salad.

1 lb. fish fillets (choose from list above or as you wish)

1 T. sweet or hot or smoked paprika

1/2 - 3/4 cup of DP Chutney Collective Middle Eastern Zucchini Relish

1/4 cup oil ( olive or vegetable)

grated peel and juice of 1 lime

salt

Cut fillets into strips or cubes and sprinkle with paprika and salt.
Heat a large skillet for 1 minute over high heat then add oil. Allow another minute for oil to become very hot, just under smoking point.
Add fish and sear quickly on all sides; a "blackened fish" is fine bit take care to not burn.
Add Middle Eastern Zucchini Relish and lime juice and reduce heat. Cover and cook for 3-5 minutes depending on your preference for doneness.
Plate fish and sprinkle with grated lime peel. The fish should have a nice glaze from the relish and arrange the "solids" from the relish on plate as a garnish/condiment. Serve hot.

Brooklyn Kitchen Welcomes The DP Chutney Collective to their Esteemed Shelves

2010-08-04T19:55:00.000-07:00

We're pleased as punch to now offer our chutneys and ketchups at Williamsburg's venerable Brooklyn Kitchen and Meat Hook. The sprawling space now provides all your one-stop shopping needs: artisan cheeses and dairy products, top-quality and humanely raised meat, pantry items, local produce, deluxe cooking supplies and even bags of hops for all you home brewers out there.

Chutneys For Sale in Red Hook, Brooklyn

2010-08-01T15:44:00.000-07:00

If you didn't already have enough reasons to visit Red Hook, Brooklyn (terrific bakeries, restaurants, Ikea, Fairway) you'd probably still make the trip for the famous Ball Fields food vendors alone (for those not familiar with this Latin-themed Foodie Paradise, read about it here). Now Red Hook's open air market and performance space, Mercado, is launching its own pop-up shop featuring local, hand-created food products and crafts - La Tiendita.

August 7th is the Grand (yet Soft) Opening and we'll be there to celebrate the newest addition to a neighborhood growing more and more exciting each day! Best of all, you can grab yourself a jar of chutney (or ketchup or relish) from The Collective as we're proud to announce our presence on La Tiendita's inaugural shelves. SO next time you grab a bag of Ikea's frozen meatballs skip the lingonberries and opt instead for a small-batch and hand-crafted chutney created in Brooklyn!

Save The Date!

2010-08-01T13:02:00.000-07:00

The DP Chutney Collective will be sampling and selling our newest wares alongside old favorites at the upcoming Farm 2 Folk Fest, a most-important neighborhood benefit party raising money to provide local, farm-fresh food to all Williamsburg and Greenpoint residents regardless of income level. Healthy, delicious food is not a privilege but a human right, so stop by and catch the live music, drink and food specials and be sure to snag a jar of chutney! Making their market debut: Green Tomato Ketchup, Blackberry Ketchup and Punjab Corn Relish among others.

Farm 2 Folk Fest

Sunday August 22, 2010

Union Pool

484 Union Ave (near Metropolitan Ave.)

Williamsburg, Brooklyn

2010-07-28T14:31:00.000-07:00

The DP Chutney Collective adores local gourmet food shops, especially those with such thoughtfully curated shelves as the keen new store companion to luxe wine boutique and neighbor Donna Da Vine - Da Vine Provisions. Same owners, new products, all sure to accentuate your liquid purchases next door. Happily those well-stocked and edited shelves at Da Vine Provisions now feature The Collective's line of artisan ketchups (Plum and Mango-Chili), each jar handmade and taste-tested for perfection.

Wash Down That Chutney with an Artisanal Soda

2010-07-24T15:10:00.000-07:00

When the heat and humidity spikes The DP Chutney Collective craves nothing more than an ice-cold, freshly made soda from the likes of P&H Soda and Syrup. Luckily their stellar wares can now be had at Brooklyn Kitchen, Brooklyn Farmacy and Soda Fountain and even on Rockaway Beach at Rockaway Taco! Check out a nifty feature on the company and an interview with chef and creator Anton Nocito. Turns out P&H likes us too - when questioned about local purveyors of gourmet goods Anton lists DP Collective chutneys amongst his favorite foodstuffs!

With a Little help From Our Farm Friends

2010-07-19T17:15:00.001-07:00

Fulfilling a Mission Statement major tenet of sourcing locally and personally, The DP Chutney Collective is thrilled to receive the freshest custom-order deliveries from Goshen, New York's prolific J. Glebocki Farms. Props to their Market Manager Matt Lewis for hooking us up weekly with the best and freshest from their upstate fields! Arriving yesterday at The Collective were bushels of sweet yellow corn and perfectly tart green tomatoes. Our latest creations are described/explained below. One Word of Advice: snag these jars whenever and wherever you may find them; all are seasonal items only and won't last long on store shelves.

Green Tomato Ketchup

The Collective has waxed (poetically, we think) enough here about the Far East origins of ketchup and its transformation in 18th and 19-century America and Britain from a fruit, nut and mushroom-based condiment to the ubiquitous Heinz tomato variety of the last 100 years. Our spanking new Green Tomato Ketchup has a pedigree traced back to the colonial-era Pennsylvania Dutch and those farmers’ need to utilize the last crop of green tomatoes prior to Autumn’s first frost.

The tartness of firm and tangy green tomatoes is tamed by the sweetness of both NYS apples and yellow onions, and given a kick via a transfusion of fresh green chilies and warm spices (including cloves, cinnamon and mace). The Collective stews the fruits and veggies for several hours resulting in another velvety ketchup useful any time you get bored with the red variety. Of course Green Tomato Ketchup is hardly as limited in usage as a bottle of Heinz so serve as a condiment to most anything . . . crab cakes, chili or mac and cheese. And just savor in tasty amazement the wonders this ketchup does for plain meatloaf and Summer’s inevitable BLTs.

Note: the really unusual element here is chlorophyll powder. While totally tasteless the concentrate is added to naturally preserve and enhance the tomatoes verdant splendor.

Green Tomato and Horseradish Chutney

Who knew what a happy marriage could be made between farm-fresh green tomatoes, sugary Vidalia onions, assorted bell peppers and freshly grated horseradish? Well, The DP Chutney Collective obviously! Preserving guru Jeanne Lesem adapted a similar condiment recipe from a turn-of-the-century Canadian cookbook and The Collective tweaked it further to our own tastes. And yours.

Mix a teaspoon in to your next Bloody Mary. Nestle a mound beside fluffy scrambled eggs. Reward a slice of cheese toast with Green Tomato and Horseradish Chutney’s rich piquancy. The Collective is mixing with equal parts mayonnaise (for shrimp cocktail and remoulade sauces) and dipping (almost) everything in it. Truly a taste of the Summer season and indispensable to potato pancakes, braised pork belly, grilled lamb chops . . . shall we go on?

Punjab Corn Relish

Equal parts the brightly colored dinnertime relish we remember from our Southern childhood and bold, new venture into Eastern exotica, our Punjab Corn Relish combines the familiar (fresh corn scraped from the cobs, peppers, onions, vinegar and brown sugar) with the less ordinary (mined green cayenne peppers, toasted cumin seeds and fennel). At home and playing nicely with a typical meat and potatoes meal or brightening Indian takeout fare, The Collective is betting this relish will be a hit from Des Moines to Delhi.

The Return of Fiery Carrot Chutney

2010-07-16T16:18:00.000-07:00

Plucked from the fertile fields of Orange County, NY Friday afternoon and grated, spiced and bottled fresh Saturday morning by the hardworking Collective, these sweet and tender carrots received the Royal Treatment fit for any Raj. Perhaps more of a hyper-flavorful slaw than a traditional Western chutney, our Fiery Carrot Chutney with Nigella Seeds works equally well with traditional South Indian standards such as dosai and uttapams AND more commonplace burgers, hotdogs and tossed salads.

Our friend Jennifer drops the carrot chutney in turkey and avocado wraps or serves a tablespoon alongside dinner plates of fried chicken and buttermilk biscuits. Our upstairs neighbor taught us the joys of replacing red cabbage with carrot chutney on fish tacos and one creative customer shared her "secret" of dotting deviled eggs with the spicy stuff.

As with many of our products, a Little Goes a Long Way so we're certain you'll find countless uses for our Fiery Carrot Chutney and beseech you to share your innovations.

(Above photo courtesy of Eating in Translation. Thanks, guys!)

Chutney Tasting in Ft. Greene!!

2010-07-15T12:34:00.000-07:00

Saturday July 17, 2010
12-3PM
General Greene Grocery
229 DeKalb Avenue (at Clermont Avenue)
Ft. Greene, Brooklyn
718/222-1510

Chutney and Cheese Tasting Event This Friday!

2010-07-05T16:47:00.000-07:00

The DP Chutney Collective will be sampling our condiments paired with gourmet, handmade cheeses from the Hudson Valley's Sprout Creek Farm this Friday (July 9, 2010) at Brooklyn Farmacy and Soda Fountain from 3-6PM. We're super excited about this collaboration and many thanks to Nelle G. of Farmacy for organizing! See you there.

Cheese and Chutney Tasting
July 9, 2010
3-6PM
Brooklyn Farmacy & Soda Fountain
513 Henry Street
Carroll Gardens, Brooklyn NY

The DP Chutney Collective Agrees with Paper Magazine

2010-07-04T12:12:00.000-07:00

The erstwhile NY monthly magazine named Brooklyn Farmacy and Soda Fountain its "Restaurant of the Week". Go cool off with a handmade artisanal soda or strawberry sundae and grab a jar of chutney on your way out!

Palm Springs Salad with Date Dressing

2010-07-03T12:55:00.000-07:00

Indispensable to cheese plates and platters, The Collective's Date From Hell Chutney has been appearing all over backyard BBQ buffets as well lately, with customers extolling its virtues enhancing grilled pork chops and tenderloins. Another great warm weather application is in the recipe The Collective developed below when the heat and humidity had our lagging appetites desperate for a cool and refreshing main course.

PALM SPRINGS SALAD WITH DATE DRESSING

Begin by making the dressing. In a large bowl combine the following and mix very well:

1 cup plain yogurt
2 tablespoons Date From Hell Chutney
2 t. grated orange peel
1 T. chopped mint leaves

Now arrange on chilled plates or in a large bowl or platter:

1 pineapple, sliced into spears or wedges
2 large oranges, peeled and sliced (if necessary, remove seeds)
2 sliced kiwi fruits (peeled of course)
1 red onion, peeled and sliced into very thin rings

Toss 2 sliced or chopped boneless, skinless chicken breasts with the dressing above.

Place dressed chicken on top of fruit and drizzle with extra dressing as desired. Sprinkle lightly with salt and black pepper and serve to your very own desert Rat Pack.

DP Chutney Collective Sighs With Relief at Respite for NYC Libraries

2010-07-01T22:59:00.000-07:00

From the official NYPL website/email newsletter came the resoundingly happy message in The DP Chutney Collective's Inbox (copied as below). Thanks to all who rallied and shouted support for our hometown of New York City's vital library system!! Seems The Collective's (stage frightened) reading during the nation's largest library protest may have helped in some small way. But the true gratitude is for our Brooklyn neighbors who proved that even during a national economic disaster your hearts (and shrinking wallets) remain in the right place.

"You spoke out loud and clear against a crippling $37 million proposed City budget cut -- and your voices were heard by Mayor Bloomberg and the City Council, who restored enough service to keep libraries open at least five days a week.

We'd like to thank the Mayor, the City Council, and the 130,000 New Yorkers and others who wrote letters, donated, and demonstrated their belief that libraries are not luxuries."

UnFancy Food Fair 2010

2010-06-27T22:29:00.000-07:00

We're always skittish when introducing our youngest children to the most discerning of crowds such as those flooding 2010's UnFancy Food Fair in Park Slope, but The Collective is thrilled to report ecstatic reviews of our Mango Chili Ketchup and Juniper Berry Chutney.

Humbling it was to be in the presence of such a tightly curated collection of NYC's best (smaller sized) gourmet purveyors, but true to its name the event was without a bit of pretension . . . despite every excuse to have been considering the local food celebrity roster. Lots of well-priced Brooklyn Lager and potent Bloody Marys kept a crowd of retail buyers and foodie enthusiasts well lubricated, while performances by a dead ringer for Johnny Cash and a kimchee-lovin' trio of hip hop MCs and DJ heightened the private party atmosphere. Mood lighting didn't hurt either as patrons and vendors alike appreciated the flattering twilight ambiance hiding all our Saturday night excesses.

Big Sellers for The Collective included our two (previously mentioned) new condiments and harbingers of Summer's bounty, Plum Ketchup, Sweet Tomato Chutney with Black Mustard Seeds, Middle Eastern Zucchini Relish and Blueberry and Bermuda Onion Chutney (made with the season's earliest ever bushel courtesy of two Long Island North Fork farms).

Thanks as always to all those who braved sub-tropical heat and humidity to sample, order, buy, say Hello and provide The Collective with valuable insight and input.

The Revolution Will Not Be Microwaved

2010-06-27T22:12:00.001-07:00

When confronted with arcane and convuluted rules and regulations (cue the Rufus Wainwright track of the same name) JoAnn Kim, the determined mastermind behind Brooklyn's wildly successful Greenpoint Food Market, rallied the food revolutionaries and threw a huge potluck and Think Tank event to explore ways and means to continue NYC's ONLY "incubator" food fair for budding entrepreneurs and proactive gourmet cooks (home and otherwise).

Spurred by a controversial, recent featured article in the New York Times, and in attendance, were bigwigs from the NYC Dept. of Health, our charming City Councilman, local business owners and more, all sitting on stage in a round table discussion later opened to the hundreds of attendees eager with questions and comments. Topics discussed included the Byzantine maze of licenses required to sell food in NYC, the economic incentive to NYC of affordable commercial kitchens and lots of pep talks for those Foodies With A Dream determined enough to navigate these choppy legal waters.

Naturally enough, a staggering array of riches groaned on multiple buffet tables, further proof of the Greenpoint community's generosity and support of micro-businesses aimed at fostering growth in the borough. Brooklyn continues to show mad love for local biz!

Biscuit Awaits His Plum Ketchup Burger

2010-06-19T20:25:00.000-07:00

Just in Time for Summer

2010-06-19T19:45:00.000-07:00

The DP Chutney Collective is soon releasing - Batch July 2010 - one of our biggest sellers, Plum Ketchup. Based on 18th and 19th century American prototypes for the once fruit-based condiment (ketchup, of course), The Collective is proud to proclaim the recipe perfected and the product a silky puree of New York State plums, onions, garlic, rice wine vinegar, Fair Trade sugar and our treasured blend of spices including (but not limited to) mace, nutmeg, coriander and cloves.

We love it with the ultimate High/Low partnering of fries, tater tots and onion rings, or topping burgers livened up via the recipe below. We're talking ultimate Warm Weather comfort food!

(And vegans take note: Plum Ketchup rocks as a burger spread, so cook your favorite veggie patties then spread bun lavishly with Plum Ketchup and crown your guilt-free masterpiece with a thick ring of Vidalia onion and summer's best beefsteak tomatoes).

PLUMMY HAMBURGERS

Combine 1 lb. of ground chuck/sirloin mix with: 1 t. each salt and fresh ground black pepper, 1/2 a small onion (grated) and 2-3 T. Plum Ketchup. Mix well with your hands and leave to marinate in the fridge for 1-24 hours, whatever is convenient. Shape patties loosely and cook according to your favorite method (grill, broil or pan-fry in 2 T. olive oil). Place on good quality rolls or toasted English muffins, slathered with mayo and more Plum Ketchup.

Chili Sauce Gets a Mango Facelift (and renamed as Ketchup)

2010-06-17T18:54:00.002-07:00

Have a taste for kitsch yet still require quality? Do we have a new product for you!

A hexagonal bottle of Heinz' Chili Sauce was probably last seen in the side compartment of the Golden Girls' fridge (RIP Dorothy, Blanche and Sofia). In our long ago childhood we remember our grandparents keeping the stuff, but unsure whether it was ketchup or cocktail sauce, we avoided it almost completely. Yet when served with home fries and eggs, a young DP Collective found the ever-so slight tingle of peppers enticing.

In the business of refreshing nostalgic memories, and updating them to our contemporary tastes, The DP Chutney Collective has just jarred our first batch of Mango Chili Ketchup, based on the (admittedly pretty genius) concept of spicy ketchup.

We're pretty certain we've improved the current Heinz recipe which officially label-lists as its ingredients: : Tomato Puree (Tomato Paste, Water), Distilled White Vinegar, High Fructose Corn Syrup, Salt, Corn Syrup, Dehydrated Onions, Spice, Garlic Powder, Natural Flavoring.

No need to fret over The Collective ever using dehydrated vegetables, corn syrup or the mysterious entity known as "natural flavoring"; we brew only whole tomatoes with ripe mangoes, onions, garlic, two varieties of chilies (to a point: fresh Thai green and dried red), organic ginger root, fresh pineapple juice and a maelstrom of tropical and regional spices to sculpt a truly complex-flavored condiment redolent with numerous lingering after-notes. And Heat Seekers (so long clamoring to The Collective for fire) will heart our Mango Chili Ketchup's sharp bite of chilies. We promise.

From The Highlands of Scotland

2010-06-17T18:54:00.001-07:00

. . . comes The Collective's youngest creation, Juniper Berry Chutney. Drawing inspiration from an age-old Scots recipe, this chutney bears all the hallmarks of that country's mountainous (wild herb berry) locale and love of wild game. Essential to venison, pheasant, duck and all dark meat (btw, we love you gourmands who, like us, always choose dark over white when questioned at the carving board), Juniper Berry Chutney is a slow-cooked medley of ripe tomatoes, sweet onions, tart green apples and the namesake spice, famous worldwide for its primacy in flavoring gin. That's right, Martini slurpers and Bombay Sapphire sychophants, you've met your match in this floral-noted chutney.

More timid but still lovable palates will want to scoop this luscious goodness atop roasted chicken and nestled next to grilled sausages. Our vegetarian fan base will no doubt covet a jar alongside cheese omelets and stewed black beans, while fish lovers will thrill to its compatibility with virtually all finned creatures.

Brooklyn Coalition Dinner an Educating Evening

2010-06-17T17:57:00.000-07:00

The DP Chutney Collective learned so much at the recent potluck dinner and roundtable discussion sponsored by the Greenpoint chapter of the Brooklyn Food Coalition. These food activists are pro-active, organized, know what they're talking about and (not surprisingly) are wizards in the kitchen! We were happy to contribute a couple of appetizers and even happier to hear our neighbors discuss - and tackle - issues from legalities thwarting micro food businesses to school wellness programs aimed at changing blighted lunch menus.

Bad Weather - Good Market

2010-06-14T15:24:00.000-07:00

Despite the gloom and wet of Sunday all was cheerful and dry inside Mister Market at Public Assembly , where a lively and stylish group of vendors and shoppers congregated to meet and greet. We're always earnest when we gush over how much fun it is to chat with chutney lovers, new and old customers and all those who sample our wares. Thanks for inspiring us with your recipes, suggested uses and general enthusiasm for The Collective!

Chutney Appetizes at Brooklyn Food Coalition Roundtable and Dinner

2010-06-09T17:20:00.000-07:00

The Brooklyn Food Coalition is an all-important and ultra-cool local organization dedicated to changing the food system in Brooklyn neighborhood by neighborhood. These grassrooters state the org's mission as "a partnership of groups and individuals working in Brooklyn to achieve a just and sustainable system for tasty, healthy, and affordable food and to provide a platform for Brooklynites to speak to food issues." As like-minded comrades we say Amen! to that and The Collective is looking forward to joining Friday's upcoming roundtable dinner addressing North Brooklyn concerns, kindly hosted by Brooklyn Kitchen. The DP Chutney Collective will be donating our wares and preparing appetizers for the participants: Chicken Liver Crostini with our Blueberry and Bermuda Onion Chutney and, for vegetarians, ricotta salata and Spiced Pickled Grape mini skewers.

Find out more about the BFC here and, if you live or work (or just hang out sometimes) in our borough sign up and make a difference in the ongoing revolution of affordable, sustainable and ethically-produced and sourced foodstuffs.

Time Out's Shopping Pick of the Week

2010-06-08T15:17:00.000-07:00

The DP Chutney Collective will set up shop ths Sunday from noon till 6PM at Williamsburg's One Day Only MISTER MARKET, chosen by Time Out NY magazine as their #1 choice for the weekend. Vintage clothes, accessories, local gourmet food products and more can be found under the roof of Public Assembly on North 6th St, so come out and shop early for Dad and all other important men in your life. And yes, of course Fathers love chutney, the perfect accompaniment to backyard cookouts and fire escape hibachis.

The Chutney That Summer Loves

2010-06-08T11:51:00.000-07:00

(samples of The DP Collective's Sweet Tomato Chutney never last long at food fairs)

The glory days of Tomato Season are soon approaching here in New York and The Collective is counting the days till the first bushels arrive from our upstate farmer friends. We still have a few jars left from our last batches to placate all that anticipatory excitement and present below a recipe perfect for backyard barbecues and summer potlucks. The genesis of this recipe came from a customer conversation at a recent food fair, yet another perk of meeting chutney lovers face-to-face while selling our products!

If you just can't handle turning the broiler on at all during these sweltering times, give the mushrooms a try on a pan set on the grille. And if you're not the outdoorsy type, try our Sweet Tomato Chutney with Black Mustard Seeds via the following simple, low-stress suggestions:

atop or inside an omelet (Swiss and Gruyere cheese and veggie ones are especially compatible)
a spoonful stirred into a refreshingly cold cup of gazpacho
mixed with equal parts yogurt or mayo (or a combo of the two) and used to dress pasta or chicken salads
as a sandwich spread for avocado, cheddar and sprout wraps (or pita sandwiches)
to spice up BLTs!
as a marinade (mix with a bit of olive oil) for grilled or fried chicken and fish
crown deviled eggs with the hard-boiled yolk mashed with mayo and tomato chutney

TOMATO CHUTNEY-STUFFED MUSHROOMS

Fast and easy and delicious served either hot or at room temperature. Regular button mushrooms work fine here but even tastier are creminis and the baby portobelloes available in all supermarkets.

Preheat the broiler.
Wash and remove the stems of as many mushrooms as you wish to prepare.
Place mushrooms on an oiled cookie sheet, caps down, stem-side facing up.
With a small spoon, carefully place a dollop of tomato chutney in each mushroom.
Sprinkle all with a light dusting of grated Parmesan, Romano or Asiago cheese.
Lightly salt and pepper all the mushrooms and pop in the broiler till bubbling and browned. Check often to avoid burning.

We Will Not be Shushed (says The DP Chutney Collective)

2010-06-04T18:55:00.000-07:00

On June 12-June 13, from 5PM through 5PM, 24 hours of readings will be conducted on the steps of the Main Branch of the Brooklyn Public Library in Park Slope. If you're in town please come hear us read (The Collective goes on at 5:20PM June 12, hoping to do justice to the gorgeous, outlaw prose of Jean Genet) and if you can't make it . . . go to this website to learn more about how you can help thwart the proposed 30% budget cuts to one of our city's most vital institutions.

Look Closely and You'll See us Hawking Our Chutneys

2010-06-04T18:05:00.000-07:00

The DP Chutney Collective is glanced upon in the opening seconds of the video accompanying the New York Times recent article on the glorious explosion of local foodies, gourmet producers and the otherwise Unemployed that is the Greenpoint Food Market.

We All Scream for Ice Cream (and Egg Creams and Malts . . .)

2010-05-31T11:51:00.000-07:00

And when your sweet tooth has been satiated via Brooklyn Farmacy's old-time soda fountain confections, browse the shelves of this gorgeously restored classic era pharmacy / lunch counter / provisions shop for lots of local goodies . . . from salted caramel sauce to pickles, jams and - of course - chutneys from the DP Collective.

Check back for more info on the Grand Opening June 7.

Brooklyn Farmacy & Soda Fountain
513 Henry Street
Carroll Gardens
Brooklyn, NY

Memorial Day Local Food Feast in Carroll Gardens

2010-05-25T15:27:00.000-07:00

Come visit the PARKED event on Memorial Day to sample The Chutney Collective's pal Sandwich Friend.

Find Our Products in Chelsea

2010-05-20T20:20:00.001-07:00

The DP Chutney Collective is beaming with pride to now be offering our chutneys at Chelsea's premier fromagerie, Lucy's Whey. Stop by and say Hi to Amy and Rachel and pick up a jar of your favorite cheese accompaniment.

Lucy's Whey
Chelsea Market
425 West 15th St
New York, NY
10011
212.463.9500

From Our Test Kitchens

2010-05-20T18:37:00.000-07:00

We strive constantly to both create new products and improve those in need of overhauling in an earnest attempt to deliver only the highest quality chutneys and condiments. The Collective has been experimenting this month with Orange Slices in Spicy Syrup and Spiced and Pickled Red Grapes; both should be perfected in time for the 2010 holiday season. So start helping us think of all the creative ways you're going to be employing these exotic and whimsical additions to your November and December tables . . . from slow-roasted hams and turkeys to stunning cheese platters. Here at The Collective we're already loving the pickled grapes in chicken salad with plenty of mayo and fresh tarragon . . . when they're not splashing in our chicer-than-thou Martinis and Sidecars.

Now for those of you requesting a fierier chutney, your incendiary cries have been heard and implemented in our recent Spicy Tomatillo Conserves. We're still selling the original that has become one of our most popular items, and this latest version delivers all the same great flavors, only with considerable more heat courtesy of 3 varieties of fresh green chilies. The Collective will be debuting (sample and jars for sell) our hottest product this Saturday at the Greenpoint Food Market.

Divine Inspiration

2010-05-20T18:31:00.000-07:00

The Collective has been lucky enough to prep a few jars in the kitchen of Greenpoint's Lutheran Church of the Messiah. Many thanks to Pastor Griffin Thomas for loaning us this beautiful, stained-glass sunlight dappled space!