Recipe - Fiery Chile Mustard Relish (Bengali Kasundi)

Stephen Ceideburg
5 ounce Fresh hot red chiles
1 tablespoon Mustard seeds
4 Garlic cloves, peeled
1 small 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini