Recipe: Mumbai Dogs
This is our Indian-inspired twist on a Chicago dog, featuring naan instead of a hot dog bun, an Indian-spiced relish instead of a pickle, Vindaloo spiced ketchup instead of mustard, and charnushka seeds instead of celery seeds.
This recipe was originally designed to feature local Colorado product Elevation Vindaloo Ketchup, which is made with Savory's Vindaloo. This special ketchup can be purchased at several Colorado Savory Spice locations. You can use Elevation Vindaloo Ketchup in place of regular ketchup and leave out the Vindaloo seasoning in the recipe.
For relish: Combine all ingredients in a small bowl and toss to coat. Set aside for at least 1 hour. (Cover and refrigerate if longer than 1 hour.)
For dogs: Grill or pan fry sausages until cooked through. Cut each piece of naan in half. Place 1 whole sausage across each half of naan. Mix ketchup with Vindaloo. Top dogs with Vindaloo spiced ketchup and relish to taste then sprinkle with charnushka to garnish.
For a party-style serving, cut naan into bite size pieces and top each piece with a dab of ketchup, a thick round slice of cooked sausage, a dollop of relish, and a sprinkle of charnushka. Arrange on a platter and serve with toothpicks and cocktail napkins.