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1
For the mustard: Mix together the mustard, diced mango, mango pulp and mint.
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2
For the dogs: Mix together the chicken, cilantro, mint, cream cheese, tandoori, garlic, ginger, kastoori methi, jalapenos, onions and eggs.
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3
Divide the mixture into 8 portions and form each into a hot dog about 6 inches long and 1 1/2 inches wide.
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4
Place on a baking sheet and refrigerate for 30 minutes.
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5
Heat 2 tablespoons vegetable oil in a large saute pan over medium-high heat.
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6
Add 4 of the hot dogs and sear until browned on all sides, 3 to 5 minutes.
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7
Reduce the heat to medium-low and cook until cooked all the way through, 6 to 8 minutes.
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8
Transfer the hot dogs to a plate and cover with foil to keep warm.
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9
Wipe out the pan and use the remaining vegetable oil to cook the remaining hot dogs.
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10
Meanwhile, place the apples and sliced jalapenos into 2 separate small bowls.
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11
Add enough apple cider vinegar to cover each and let sit for 15 minutes.
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12
Wipe out the pan that was used to cook the hot dogs and set it over medium-low heat.
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13
Put a dot of butter onto each bun and lightly brown the buns cut-side down in batches, 2 to 3 minutes.
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14
Assemble each serving with a bun, hot dog, mango mustard, mayonnaise, arugula, mint leaves, apples and jalapeno slices.
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15
Serve with the remaining mango mustard on the side.
