04/30/2014 01:46 pm ET | Updated Jun 30, 2014

How to Make a Delhi Dog With Curry Ketchup and Mango Chutney


Sometimes grilling burgers at a barbecue can get pretty basic. In an effort to sidestep that monotony, we linked up with our friend and chef Frank DeLoach to create the Delhi Dog.

The power-move inspired dish features a curry ketchup, mango chutney, is 100 percent kosher and feeds about six people. Frank had me over to his crib for a few cold ones this past weekend so we he could show me what it looks like, and it all took less than an hour to make.

Enjoy the goods:

The Delhi Dog


  • 6" Pita (white or wheat)
  • 1 package of six Hebrew National franks
  • 1 Tbsp curry ketchup
  • 1 Tbsp mango chutney
  • 1 Tbsp of shaved red onion
  • 2 sprigs of fresh cilantro


How to make it:

  • Grill franks on a skillet with leftover oil from zucchini (see below).
  • Throw the pita bread on at the same time, street cart style, and grill for a minute each side.
  • Stuff pita with mango chutney and curry ketchup.
  • Slice franks and stacked, generously, into pita.
  • Top with red onions and cilantro.




  • 1 cup Hunt's 100% Natural Ketchup
  • 1/4 cup red wine vinegar
  • 4 Tbsp minced red onion
  • 1 Tbsp Madras Curry Powder
  • 4 Tbsp vegetable oil

How to make it:

  • In a small sauce pan, add oil and bring to medium heat.
  • Sweat onions, then add curry powder.
  • Cook for one minute until onions are translucent & curry is fragrant.
  • Deglaze with vinegar then reduce by half.
  • Add ketchup & mix to combine.


Mango Chutney


  • 1 cup sugar
  • 1/2 cup white vinegar
  • 3 cups of mango
  • 1/2 yellow onion, minced
  • 1/4 cup of golden raisins
  • 2 Tbsp of crystalized ginger
  • 1 garlic clove, minced
  • 1/4 Tsp mustard powder
  • pinch of chili flake


How to make it:

  • Combine all ingredients in a sauce pot.
  • Bring to a simmer and cook slowly until sticky.




  • 2 Tbsp olive oil
  • 1 box of couscous
  • 2 cups of low sodium chicken broth
  • 2 lemons, zested & juiced
  • 1 bunch flat leaf parsley
  • 4 sprigs of mint
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained


How to make it:

  • In a medium sauce pot, heat olive oil to medium and add chicken broth and bring to a boil.
  • Remove from heat.
  • Add couscous, stir, and let it stand covered for about 5 mins.
  • Season with salt, lemon juice & zest.
  • Add the can of Ro*Tel Original Diced Tomatoes & Green Chilies (drained) to the couscous.
  • Fold in chopped parsley, mint and RoTel.


Grilled Zucchini


  • 2 large zucchini, sliced length wise 1/4" thick
  • 1 head of garlic, halved and crushed
  • 1 large shallot, sliced
  • 2 Tbsp Wesson Canola oil
  • 1 lemon, juiced


How to make it:

  • Add all ingredients in mixing bowl, mix well.
  • Season with salt, let sit for 1 hour.
  • On a grill at high heat, cook zucchini about 1 min per side just until tender.
  • Make sure to get some char, it adds a wonderful flavor.


*This entire recipe is 100 percent Kosher.