Fiery Chile Mustard Relish (Bengali Kasundi)
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. It's great in sandwiches, too.
Yield
1 servingsPrep
15 minCook
?Ready
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ounces |
hot chili peppers
fresh, red, hot |
|
| 1 | tablespoon |
mustard seeds
|
|
| 4 | cloves |
garlic
peeled |
|
| 1 | small |
mangos
green, peeled, shredded |
|
| 1 | pinch |
salt
or to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 144.5 | ml/g |
hot chili peppers
fresh, red, hot |
|
| 15 | ml |
mustard seeds
|
|
| 4 | cloves |
garlic
peeled |
|
| 1 | small |
mangos
green, peeled, shredded |
|
| 1 | pinch |
salt
or to taste |
*
|
Directions
Combine all ingredients and blend smoothly. Cover and store up to 2 weeks in the refrigerator.
Makes ½ cup.
