Grilled Hot Dogs With Mango Chutney And Red Onion Relish Recipes

Steps:

• Preheat a grill to medium-high heat.
• Mix the mango, red onion, rice vinegar, scallions, cucumber and jalapeno in a small bowl. Season with salt and pepper.
• Grill the hot dogs, flipping them halfway through so both sides get grill-marked and a little charred, until heated through, about 8 minutes.
• Brush the inside of the brioche buns with butter. Grill until lightly toasted, 2 to 3 minutes.
• Spread both sides of the inside of the buns with mayonnaise to your liking. Place a hot dog on each bun and spoon a few tablespoons of the mango mixture on the dog. Sprinkle with fried onions.

Steps:

• Heat gas or charcoal grill. Brush both sides of sweet onion slices with oil; sprinkle with salt and pepper.
• Place onions on grill over medium heat. Cook uncovered, turning occasionally, until charred and softened. Remove onions from grill to cutting board; coarsely chop.
• In medium bowl, mix sweet onions, green onions, jalapeño, oil, vinegar and cumin. Season with salt and pepper. Serve relish at room temperature or chilled.

Steps:

• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring frequently, until softened. Add bell pepper and ginger and sauté, stirring, 1 minute.
• Stir in mangoes, pineapple juice, vinegar, brown sugar, curry powder, and red pepper flakes. Simmer,stirring occasionally, until thickened, about 15 minutes. Season with salt and coarse pepper, then cool. Serve chutney at room temperature.