Sweet Mango Pickle Relish (Hot Dog Condiment)
The last time I served hot dogs, I made sure to put out a spread of relish, mustard and ketchup. But I also made a beet goat cheese sauce that tasted out of this world. Last night, we grilled smoked apple chicken sausages and I felt like preparing another unique condiment.
I settled on giving a tropical twist to ordinary relish. I mixed diced mangoes, red onions, jalapeño pepper and capers with the pickles. The sweetness and explosion of flavors from the mango and capers were an instant hit.
Yields: 6 hot dogs6 smoked apple chicken sausages (or any others), store-bought
1 tablespoon canola oil (or any neutral oil)
½ red onion, chopped
1 teaspoon light brown sugar
12 sweet pickles, finely chopped
1 fresh jalapeño pepper, roasted, seeded and chopped
2 hot peppedew peppers, coarsely chopped
2 tablespoons capers
1 cup curly parsley
1 tablespoon fresh dill, chopped
4 tablespoons yellow mustard
juice of a lime
2 ripe Kesar Mangoes
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon black pepper, freshly cracked
6 hot dog buns, slightly toasted
Reminder on how to peel a mango:
This is how I peel a mango neatly without getting the pulp all mashed and mushy.
Using a sharp knife, trim the end. Peel one side while holding the fruit with the other hand. Delicately cut the first lobe, leaving it on the stone of the fruit and make small criss-cross cuts, creating the cubes of fruit. Transfer the diced fruit to a bowl. Flip the fruit and repeat the same procedure on the other side. Do not apply any pressure to the flesh with your fingers to prevent the fruit from bruising; that way the pulp won't be mashed up or damaged.
Making sweet mango pickle relish:
In a mixing bowl, combine the red onions, brown sugar, chopped roasted jalapeño, pepperdew peppers, capers, diced mango and lime juice. Add the parsley and dill. Drizzle with olive oil. Toss to combine. Season with salt and pepper.
Let sit for about 5-10 minutes before serving to let all the flavors blend together. Serve at room temperature.
Prick the sausages using a fork. Brush them with canola oil.
With a silicone brush, grease the grill of your barbecue (a regular frying pan would work but you won't get the nice grill marks) and heat until it's really hot, almost at the smoking point. Place the sausages on the grill. Roll the sausages using tongs and brown each side (a total of about 12-14 minutes) until golden. Remove from the grill. Transfer to a platter.
Spread a thin layer of mustard on one side of each bun. Add the grilled sausage. Spoon the mango relish on the other side of the bun.
Serve immediately with chilled mango lemonade if you like.