We Eat Every Dipping Sauce at Pommes Frites

But while there’s only one real order—the fries, of course—there are a few dozen sauces to choose from, ranging from simple ketchup and mayonnaise to stranger dips like wasabi mayo and “Irish Curry.”

Bacondogerole

Angus beef hot dogs, boiled in beer, wrapped in bacon, tucked into JD bbq sauce drenched buns smothered with cheese and stacked on top of sweet potatoes with hot mango chutney, pineapple, brown sugar bbq sauce and mini marshmallows, then baked for 25 minutes at 350.

wonderlandkitchen:

Fresh Cilantro Chutney: If you’re in the “cilantro tastes like soap” camp, this may not win you over, but for me it was love. Your sandwiches will never be the same!

Papaya Chutney. Loosely based on a recipe from the book All About Pickling (I left out the almonds and raisins). Chopped onion, garlic, scotch bonnet chili peppers, grated fresh ginger, brown sugar and vinegar. Stick it all in a pot. Stir it every once in a while. Put it in jars. Wait a few months. Eat it.

The Regimental Condiment Company (via)

This year’s home-made chutney: pears, fresh ginger, currants, cinnamon, cayenne pepper and nutmeg.

hannahkc writes “In my opinion, the absolute best chutney ever is Mrs Balls. It’s from South Africa but is available in large supermarkets in the UK and South African stores around the world, no doubt. The peach variety is my particular favourite.”