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Recipe Detail Page
Fully Loaded Veggie Dogs with Tamarind Chutney & Mango Salsa
Summer 2023
South Asian street food is the inspiration for this sweet, sour and spicy veggie dog, and you certainly don’t have to be a vegan to love it! The chutney and salsa can be made a day in advance, so these divine dogs come together in no time.
Serves 4
TAMARIND CHUTNEY
2 tbsp (30 mL) tamarind paste
5 Medjool dates, pitted
1/4 cup (60 mL) packed dark brown sugar
1 cup (250 mL) water
1/4 tsp (1 mL) cumin
1/4 tsp (1 mL) ground coriander
1/4 tsp (1 mL) chipotle powder
Salt to taste
MANGO SALSA
2/3 cup (150 mL) diced (1/4 inch/5 mm) mango
1/3 cup (80 mL) finely chopped red onion
1 tsp (5 mL) chopped fresh red chili
1/3 cup (80 mL) roughly chopped cilantro
2 tsp (10 mL) fresh lemon juice
Salt to taste
ASSEMBLY
4 veggie dogs
4 hot dog buns
1/2 cup (125 mL) packaged Indian snack mix, such as chevda or sev
Mint and cilantro leaves to garnish
1. For the tamarind chutney, combine tamarind, dates, sugar, water, spices and salt in a small saucepan. Place over medium heat and bring to a simmer, mashing solids with back of a wooden spoon as you go. Simmer, stirring occasionally, until reduced by one third. Remove from heat, cover and let stand for 30 minutes. Pass through a fine-mesh sieve, pressing on solids to extract as much sauce as possible. Cool completely. Transfer sauce to an airtight container. Refrigerate up to 1 week.
2. For the mango salsa, combine all ingredients in a medium bowl. Mix thoroughly. Transfer to an airtight container. Refrigerate up to 1 day.
3. Preheat grill to high.
4. Clean and oil grate. Grill veggie dogs, turning occasionally, until heated through, about 4 minutes. Toast cut sides of buns, if desired.
5. Smear each bun with tamarind chutney then add some salsa. Top with a veggie dog, spread with a little more chutney, then sprinkle with snack mix and garnish with mint and cilantro. Serve immediately.
Serves 4
