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 partnered with ConAgra Foods and 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% 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% Kosher

Pete is a guy who enjoys comics, cartoons and crappy movies. Favorite foods include pizza, mexican and pretty much anything that has to do with breakfast. If the three were combined, it would be preferred. His browser history is filled with food porn.

In this article:
  • Ravi Patel

    this sounds horrible.

    • Luca Shoal

      I know right? Who uses Hunt’s ketchup when the far superior Heinz is out there?

      Oh, wait. Did you mean the rest of it? If so, then I disagree.

    • Ryan

      I’d prefer making the curry ketchup from scratch, like I do when I make German curry ketchup.

  • MoctezumasRevenge

    haha-Heinz?? How left-wing!