Fiery chile mustard relish (bengali kasundi)
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Recipe by: florinda
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
Stephen Ceideburg
5 oz Fresh hot red chiles
1 tb Mustard seeds
4 Garlic cloves, peeled
1 sm Green mango, peeled,
-shredded
1 pn Salt, or to taste
This relish from Bengal, an eastern region of India, is for those who
like fiery flavors. Try it with tandoori dishes, kebabs and shellfish
curries#es. It's great in sandwiches, too.
Combine all ingredients and blend smoothly. Cover and store up to 2
weeks in the refrigerator.
Makes 1/2 cup.
PER TABLESPOON: 20 calories, 1 g protein, 5 g carbohydrate, 0 g fat,
0 mg cholesterol, 35 mg sodium,
1 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.
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