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.

Calling All Adventerous Palettes: Chantico Chocolate & Chile Chutney

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

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

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

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

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.