Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | Stephen Ceideburg |
5 ounces | Fresh hot red chiles |
1 tablespoon | Mustard seeds |
4 \N | 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 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.