The D. P. Chutney Collective: Thanks to Everyone Who Tasted, Bought and Loved our Chutneys at CARVE for Farms

CHUTNEY HAPPENINGS

April 7, 2012
Chutney Tasting
Valley Shepherd Creamery
Park Slope, Brooklyn
1-2:30PM

April 22, 2012
Chutney Tasting
By Brooklyn
Carroll Gardens, Brooklyn
1-4PM

April 26, 2012
Intro to Home Canning Class
The Brooklyn Brainery
Carroll Gardens, Brooklyn
6:30-8:30

April 28, 2012
Mostarda and Chutney Tasting
1st Annual Brooklyn Mustard Festival
T.B.D.
Greenpoint, Brooklyn
12-5PM

May 3, 2012
Intro to Home Canning Class
The Brooklyn Brainery
Carroll Gardens, Brooklyn
6:30-8:30

May 31, 2012
Intro to Home Canning Class
The Brooklyn Brainery
Carroll Gardens, Brooklyn
6:30-8:30

June 4, 2012
Intro to Home Canning Class
The Brooklyn Brainery
Carroll Gardens, Brooklyn
6:30-8:30

June 14, 2012
Cuisines of the Himalayan Rim
The Brooklyn Brainery
Carroll Gardens, Brooklyn
6:30-8:30

July 9 / July 16 2012
Intro to Home Canning Class
The Brooklyn Brainery
Carroll Gardens, Brooklyn
6:30-8:30

July 19, 2012
Indian Condiments Class
The Brooklyn Brainery
Carroll Gardens, Brooklyn
6:30-8:30

August 7, 2012
Chutney & Ketchup Tasting
Brooklyn Farmacy & Soda Fountain
5-7PM

Chutneys You Can Make at Home

MUSHROOM CHUTNEY

1 package button mushrooms (sliced)
4-5 dried shitake mushrooms (soaked in warm water and sliced)
1 onion (chopped)
2 T. butter
1/2 cup red wine vinegar
3 T. brown sugar
1 T. chopped ginger
1 t. cayenne pepper
salt and black pepper to taste

Saute onion in butter until well browned. Add mushrooms and cook for 1 minute. Add ginger, sugar, cayenne, vinegar and sugar to pan. Cook over medium heat until mushrooms are tender and mixture has thickened. The end result should be moist but without any liquid.

SUPER FRESH GREEN CHUTNEY

6 T. plain yogurt (lowfat or regular; non-fat will not do)
about 2 heaping T. of chopped mint leaves
about 2 heaping T. of chopped cilantro leaves and stems
1 T. fresh lemon juice
1/3 t. salt
1 t. sugar

Put 2 T. of the yogurt into a blender or Magic Bullet along with: mint, cilantro, lemon juice, salt and sugar. Blend until quite smooth.

In a mixing bowl, stir the blender mixture into the remaining 4 T. of yogurt. Mix very well.

Allow flavors to blend in the refrigerator for at least 45 minutes. Stir again before serving to incorporate any accumulated liquid and taste for possible salt/sugar adjustment.

This chutney will keep for 3 or so days in the refrigerator and the recipe may be doubled or tripled as needed.

CHUTNEY HAPPENINGS

PRESS:

BUY OUR CHUTNEYS HERE

SAY HI!

GET THE LATEST COLLECTIVE UPDATES

PURCHASE CHUTNEYS ONLINE

Chutneys You Can Make at Home

THE COLLECTIVE LUVS:

Collective Kitchen Current Playlist

Blog Archive

Thursday, October 27, 2011

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

CHUTNEY HAPPENINGS

PRESS:

BUY OUR CHUTNEYS HERE

SAY HI!

GET THE LATEST COLLECTIVE UPDATES

PURCHASE CHUTNEYS ONLINE

Subscribe To Us!

Chutneys You Can Make at Home

THE COLLECTIVE LUVS:

Collective Kitchen Current Playlist

Blog Archive

Thursday, October 27, 2011

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