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Mango and Pineapple Chutney with Chipotle Aioli on Hot Dogs

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  • Author: Sarah Mason
  • Yield: 4 sausages or hot dogs 1x


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.



For the mango chutney:

  • 3 mangoes, peeled, cubed
  • 1/2 cup dried pineapple, chopped
  • 1 tablespoon sugar
  • 1/2 cup white vinegar
  • 1 medium yellow onion, chopped
  • 1/2 cup golden raisins
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon dried mustard powder
  • 1/4 teaspoon hot red pepper flakes (optional)
  • Salt, to taste

For the chipotle aioli:

  • (Find the recipe in the link above)

For assembly:

  • 4 hot dog buns (we used pretzel buns)
  • 4 pork sausages
  • Green onion, chopped (for garnish)
  • Cilantro, chopped (for garnish)


Make the mango chutney

  1. In a pot over high heat, combine mango, sugar and vinegar. Bring to a boil. Add in remaining chutney ingredients and reduce to medium heat; simmer for 45 minutes, stirring occasionally, until mango breaks down and thickens.

Make the chipotle aioli

  1. Combine all chipotle aioli ingredients in a bowl. Chill.

Grill the sausage

  1. Light your Big Green Egg (or regular grill) and bring to 400F. Cook sausages over direct heat for 30 minutes or until cooked through.
  2. Toast your pretzel buns on the grill over indirect heat for one minute per side or until lightly browned.
  3. Assemble sausage dogs with buns, sausage, mango chutney, a drizzle of chipotle aioli and green onion and cilantro for garnish.
  • Category: Main
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