| |
|
Ingredients:
1 stephen ceideburg
5 oz fresh hot red chiles
1 tbsp mustard seeds
4 garlic cloves, peeled
1 small green mango, peeled, shredded
1 pinch salt, or to taste
Instructions:
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.
Servings: 1
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
Open Directory:
Mexican Recipes
Spicy Recipes
Mexico
Fiery Chile Mustard Relish (Bengali Kasundi) Recipe brought to you by Mexican Recipes To-Go
