1) Combine all the chutney ingredients in a large pan over a medium-low heat. Simmer until slightly thickened, about 15 to 20 minutes. Puree the chutney with a stick blender, leaving the mixture slightly chunky.
2) Heat a griddle pan over a medium heat. Griddle the hot dogs until cooked through, and toast the buns. Serve the hot dogs in the buns, each garnished with the green tomato chutney.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.