Bombay mix hot dog

Name: Bombay mix hot dog
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 4 tbsp mango chutney; 1½ tbsp garam masala; 400 g pack No.1 British Free Range 6 Pork Sausages; 25 g pack coriander, leaves roughly chopped; ½ lemon, juice; ½ tsp caster sugar; 20 g ginger, peeled and grated; 2 tbsp sunflower oil; 1 pack fresh Cooks' Ingredients Curry Leaves; 75 g No.1 Natural Strained Greek Yogurt; 6 hot dog buns; ½ iceberg lettuce, finely sliced; 30 g Bombay mix

Yes, you read that right... Bombay mix on a hot dog. Chef Owen Barratt's Indian-inspired dog is coated in a sticky mango glaze then loaded up with cooling curry leaf-yogurt, coriander and the Bombay mix. It's the perfect combo of zingy, sweet and crunchy. See more of our epic hot dog recipes. Follow Owen on Instagram.

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Source of protein

Serves6
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 tbsp mango chutney
1½ tbsp garam masala
400g pack No.1 British Free Range 6 Pork Sausages
25g pack coriander, leaves roughly chopped
½ lemon, juice
½ tsp caster sugar
20g ginger, peeled and grated
2 tbsp sunflower oil
1 pack fresh Cooks' Ingredients Curry Leaves
75g No.1 Natural Strained Greek Yogurt
6 hot dog buns
½ iceberg lettuce, finely sliced
30g Bombay mix

Preheat the oven to 200ºC, gas mark 6. In a bowl, mix together the mango chutney and garam masala with a splash of water. Arrange the sausages in a roasting tin and roast for 15 minutes. Brush over half of the mango glaze, then return to the oven for another 10-15 minutes until golden and sticky. Remove and brush with the rest of the glaze.
Meanwhile, in a bowl mix the coriander with 3 tbsp water, the juice of ¼ lemon, the sugar and ginger; season and set aside. Heat the oil in small pan over a medium-high heat and fry the curry leaves until they are a translucent bright green. Tip into the bowl of a blender with the frying oil, leave to cool, then whizz with the yogurt, remaining lemon juice and a pinch of salt. Chill until needed.
Split open the buns from the top halfway down. Add the lettuce and sausages, plus a drizzle of curry-leaf yogurt and coriander chutney, then scatter over the Bombay mix, plus extra coriander leaves if you like.

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