Chutney Makes Great Gifts!

Tamarind Chutney Recipe

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!

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

SEASON'S GREETINGS

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

xoxo,

The DP Chutney Collective

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

Only 3 Spots Left in Our Indian Condiments Class

Description below from Brooklyn Brainery

$35

Two Thursdays, November 3 + 10, 6:30-8pm

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!

SAMPLRS Online Market Place

The Pears Have Arrived

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

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!

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)

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

1. 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.
2. 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

1. 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.
2. 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.
3. 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

1. Toss the chicken in a large bowl with the lemon juice, salt and pepper. Set aside to marinate for at least 30 minutes.
2. 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.
3. 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

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

Restaurant Girl Loves Our Chutneys

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

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

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

Chutney Making at the Brooklyn Brainery

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!

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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.