Fiery chile mustard relish (bengali kasundi)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 5 | ounces | Fresh hot red chiles |
| 1 | tablespoon | Mustard seeds |
| 4 | Garlic cloves, peeled | |
| 1 | small | Green mango, peeled, shredded |
| 1 | pinch | Salt, or to taste |
Directions
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 ½ 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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