Fiery chile-mustard relish (bengali kasundi)

Yield: 1 servings

Measure 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

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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