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.

Side Dish: Spicy Red Cabbage with Shropshire Apple Chutney

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

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

Snag a Jar Online

ONLINE NOW!

We're Flo Fabricant Approved!!

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

Chutneys: Perfect for All Your Winter Meals

Citrus Chutney Glazed & Seared Scallops

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

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

Stop By for Gifts, Mulled Wine and Cookies

Kerala Pineapple Chutney

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

 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

Winter Spiced and Pickled Oranges

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

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

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

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.