Best Mango And Red Onion Chutney Recipes

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GRILLED HOT DOGS WITH MANGO CHUTNEY AND RED ONION RELISH



Grilled Hot Dogs with Mango Chutney and Red Onion Relish image

Provided by Pam Anderson

Categories     Beef     Mustard     Onion     Fourth of July     Backyard BBQ     Mango     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

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

Steps:

  • Mix chutney, onion, cilantro, and 1 tablespoon mustard in bowl. DO AHEAD_Can 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.

MANGO AND RED ONION CHUTNEY



Mango and Red Onion Chutney image

Categories     Condiment/Spread     Sauce     Fruit Juice     Fruit     Ginger     Onion     Vegetable     Side     Sauté     Vegetarian     Mango     Curry     Bell Pepper     Fall     Summer     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 7 cups

Number Of Ingredients 11

1/4 cup olive oil
2 medium red onions, cut into 1/2-inch cubes
1 red bell pepper, cut into 1/4-inch dice
1/4 cup minced peeled fresh ginger
4 mangoes (3 lb), peeled and cut into 1/2-inch cubes
1 cup canned unsweetened pineapple juice
1/2 cup cider vinegar
1/2 cup packed light brown sugar
1 tablespoon curry powder
1 1/2 teaspoons dried hot red pepper flakes
Coarsely ground black pepper

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.

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