Fiery Chile Mustard Relish (bengali Kasundi) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
5 ounce: Fresh hot red chiles,
1 tbsp: Mustard seeds,
4: Garlic cloves, peeled
1 small: Green mango, peeled, shredded
1 pinch: Salt, or to taste
Directions:
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. Its 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.
Source from luhu.jp
like fiery flavors. Try it with tandoori dishes, kebabs and shellfish
curries@es. Its 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.
Source from luhu.jp