There's a hot dog stand across town that promises to stay true to the Chicago way of the dog. This means, they serve up frankfurters with no utensils, and if you ask for ketchup, you may be asked to leave. According to Chicago hot dog tradition, the red stuff ruins the pureness that is encased meat. We wonder if that means asking for Mango Chutney is out, too. Only one way to find out. Road trip anyone?
Grilled Hot Dogs with Mango Chutney and Red Onion Relish
- 1 (9-ounce) jar mango chutney (such as Major Grey's), any large pieces chopped
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon Dijon mustard plus additional for serving
- 8 beef hot dogs
- 8 hot dog buns, opened
Mix chutney, onion, cilantro, and 1 tablespoon mustard in bowl. DO AHEADCan be made 1 day ahead. Cover; chill.
Prepare barbecue (medium-high heat). Grill hot dogs and buns until heated through and grill marks form, 2 to 3 minutes per side for hot dogs and about 1 minute per side for buns. Transfer buns to plate. Place 1 hot dog in each bun. Add mustard and relish; serve.