The Weekly Spread: Jalapeno-Mint Chutney at Hopvine Pub

The chef adds yogurt to offset the heat from this fresh Spring chop-up. It’s still pretty spicy.

By Jessica Voelker May 24, 2011

The Hopvine’s Michael Congdon makes a chutney for each season.

Photo courtesy: The Food Aisle

The condiment in question The Hopvine Pub’s jalapeno-mint chutney, a bright chop-up that’s added to the baked turkey-and-chutney sandwich: roasted turkey and Swiss cheese piled between slices of whole wheat bread from Essential Baking.

Made by The Hopvine’s Michael Congdon, more famous for the pub’s boldly flavored soups. “I’ve been making chutneys for years,” says Congdon, who adds that East Indian cuisine was one of the first that he explored as a chef.

Traditional East Indian chutneys are vegan, and that’s how Congdon makes this one at home. At the pub, however, “a lot of people complained that it was too hot” so he added yogurt. The chutney still packs heat—your server will likely offer a word of warning—but thanks to the cooling effect of the yogurt it’s like a slap in the face without the sting that follows.

Made with Mint, jalapenos, green onions, ginger, salt, sugar, lemon juice, and plain Greek yogurt. “I avoid nonfat and lowfat yogurt at all costs,” says Congdon.

Available Now! Each season, the Hopvine changes up its chutney, and the jalapeno-mint is served strictly during spring. Come summer, Congdon will switch to a cooked peach chutney; Fall’s the moment for raw cashew chutney—the chef’s favorite. In winter he cooks up a mango spread for the sandwich.

Parting thought You can order the sandwich by the half and pair it with one of Congdon’s soups. The pub is currently serving the garlic soup, a perennial favorite made with garlic (fresh and roasted), herbs, cream, white wine, croutons, and Swiss cheese. Get there now if you want some; Hopvine will be changing things up for summer soon.

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