I’m going through a phase. A if-it’s-not-grilled-then-I’m-not-eating-it phase. Did you see these pork belly BLTs? How about this grilled romaine salad? More smoked-pork-belly tacos? And now some amazing grilled hot dogs made with pork sausage and mango chutney and chipotle aioli. Yes.
How do you like your hot dogs? Ketchup and mustard? Relish and chili? Bratwurst? Sausage?
We used some local pork sausage we picked up at our nearby farmer’s market. I knew already what was going to happen next – chutney! Summer fruit chutney.
The mango pineapple chutney is my favorite part of this recipe. It’s super sweet with a hint of spiciness from the red pepper flakes. It’s also soft and warm and delicious. You can easily control your ratio of mango to pineapple to other stuff, especially if you want to tone down the sweetness. Which I know you don’t.
Find the recipe for the chipotle aioli here.
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Mango and Pineapple Chutney with Chipotle Aioli on Hot Dogs
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Summer is for grilling, especially hot dogs. Highlight summer fruit in a sweet mango pineapple chutney with a hint of spiciness from the red pepper flakes.
Ingredients
For the mango chutney:
- 3 mangoes, peeled and cubed
- 1/2 cup (120 ml) dried pineapple, chopped
- 1 tbsp (15 ml) sugar
- 1/2 cup (120 ml) white vinegar
- 1 medium yellow onion, chopped
- 1/2 cup (120 ml) golden raisins
- 1/4 tsp ground ginger
- 1/4 tsp dry mustard powder
- 1/4 tsp hot red pepper flakes (optional)
- Salt, to taste
For the chipotle aioli:
- 1/2 cup (120 ml) mayonnaise
- 1-2 chipotle peppers in adobo sauce, finely minced
- 1 tsp adobo sauce (from the can)
- 1 tbsp (15 ml) fresh lime juice
- 1 small garlic clove, grated or minced
- Salt, to taste
For assembly:
- 4 hot dog buns (pretzel buns work great)
- 4 pork sausages
- 2 green onions, chopped, for garnish
- Small handful of fresh cilantro, chopped, for garnish
Instructions
Make the mango chutney
- In a medium pot over high heat, combine the mango, sugar, and vinegar. Bring to a boil. Add the remaining chutney ingredients and reduce heat to medium. Simmer, stirring occasionally, for about 45 minutes, until the mango breaks down and the chutney thickens. Remove from heat and let cool.
Make the chipotle aioli
- Stir together the mayonnaise, minced chipotle peppers, adobo sauce, lime juice, and garlic in a small bowl. Season with salt. Taste and adjust heat level by adding more chipotle if desired. Cover and refrigerate until ready to use.
Grill the sausages
- Heat a grill to 400°F. Cook the sausages over direct heat for about 30 minutes, or until cooked through, turning occasionally.
- Toast the buns on the grill over indirect heat for about 1 minute per side, until lightly browned.
- Assemble: place a sausage in each bun and top with a generous spoonful of mango chutney, a drizzle of chipotle aioli, and a scatter of green onion and cilantro.
Notes
- The chutney can be made a day or two ahead — the flavors improve with time.
- You can control the sweetness by adjusting the ratio of mango to pineapple, and dial the heat up or down with more or fewer red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
Frequently Asked Questions
What can I adjust in the mango pineapple chutney if it’s too sweet?
You can control the ratio of mango to pineapple and add more red pepper flakes to introduce a hint of spiciness that balances the sweetness.
How do I make the chipotle aioli for the hot dogs?
You can find the recipe for the chipotle aioli linked in the blog post; it typically involves mixing mayonnaise with chipotle peppers, lime juice, and seasonings.
What type of sausage should I use for the hot dogs?
Using local pork sausage from your farmer’s market is recommended, but you can choose any preferred sausage that you enjoy grilling.
Hi Sarah.
This sounds amazing. I was wondering if you have ever ‘bottled’ this to preserve it. I’m in Fiji, and my mango trees are loaded at the moment. I would love to preserve this for year round use. I do freeze mango, but I’m in a rural area near Ba, and during our cyclone season (coming up), power can go off and be off for days to weeks, so freezing food can be risky. I’m going to try this with fresh pineapple, sultanas, and ground mustard seeds, as there are a lot of things that are hard or near impossible to get here.
Thanks for posting this.