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Two of Summer's Favorites Are Back

Now Available and crafted from local farms and orchards, Middle Eastern Zucchini Relish and Plum Ketchup are making a triumphant return to summer shelves and pantries. Below, our original descriptions posted in 2010. Hey, they're both as delicious as ever so we saw no reason to change! 

(Note: this year's batch of zucchini relish is made from both yellow and green squash, courtesy of Goshen, NY's J Glebocki Farms.)

                                         MIDDLE EASTERN ZUCCHINI RELISH

Based upon a treasured family recipe from a Madison, WI home gardener friend of the Collective, our Middle Eastern Zucchini Relish draws inspiration from the exotic desert spice - sumac. (No, not the poisonous variety!) Used everywhere from Turkey to Iran (and pretty much nowhere else) sumac is harvested and produced from dried red berries of the plant itself and lends a tangy, vaguely citrus note and rich purple shade to many Mid-East dishes.

We've liberally added the intriguing spice to fresh zucchini and organic Roma tomatoes, along with nutmeg, cloves, chili flakes, fresh green chilies and onions, to bring you a deep fuchsia relish fit for a sultan. A great addition to stews and sauces, this relish happily garnishes all grilled and roasted meats and veggies. Try it with sliced turkey or provolone cheese and lettuce in your next awe-inspiring wrap sandwich and watch your co-workers swoon at lunchtime.

 PLUM KETCHUP

Did you know the original ketchup recipe had a centuries-old Chinese pedigree and was blended from various varieties of pickled fish? British sailors in the 18th century brought this unique (and we imagine rather smelly) concoction home to the U.K. and eventually re-gifted it to the West as a tomato-based, sweet and tangy condiment.

Historical research reveals more than a dozen variations popular in Colonial America, including Green Tomato, Mushroom and Green Pepper ketchups. The Collective merged these bold examples with a new take on the perennial throwaway Chinese take-out packet of syrupy, bland "Duck Sauce" and ended up with Plum Ketchup.

Sweet, slighty tart and spiced with nutmeg, cloves, garlic and malt vinegar, this is the ultimate French fry accessory, and equally luscious on beef or soy dogs, hamburgers and their veggie counterparts. But Plum Ketchup is a bit too fancy to be confined to "everyday use" and should also be basted on turkeys and roast chickens or spoon-brushed across plates (drizzling is too 80s, too Patrick Batemen, no?) as a "chef's sauce".

Announcing: Spring/Summer 2012 Product List

Currently Available:

Sweet Tomato Chutney with Black Mustard Seeds

Pear Cardamom Chutney

Curried Peach Chutney

Gingered Raisin Chutney (4 oz. only)

Shropshire Apple Chutney

Apricot and Red Pepper Chutney

Spice Route Citrus Chutney

Tomatillo Conserves

Black Tea Pickled Dried Plums

Mostarda di Frutteto

Hot Pear Mostarda

Available June 2012:

Strawberry and Coriander Ketchup

Plum Ketchup

Available July 2012:

Green Tomato and Horseradish Chutney

Sweet Green Tomato Pickles

Spiced and Pickled Cantaloupe

Limited Special Edition Seasonal Products:

(please contact us for availability)

Triple Berry and Bermuda Onion Chutney

Zesty Bell Pepper Ketchup

Earl Grey Plum Chutney

Fiery Carrot Chutney with Nigella Seeds

Middle Eastern Zucchini Relish

Punjab Corn Relish

We'll Be There, Sampling Mostarda and Chutneys!!

Happy New Year!!

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

Mostarda di Cripplebush

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!

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.