Fiery Chile Mustard Relish (Bengali Kasundi)
indian, sauce
1 stephen ceideburg
5 oz fresh hot red chiles
1 tablespoon mustard seeds
4 garlic cloves, peeled
1 small green mango, peeled, shredded
1 pinch 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.
Yield: 1 servings