Title: Fiery Chile Mustard Relish (Bengali Kasundi)
Categories: Indian Sauce
Yield: 1 Servings

		Stephen Ceideburg
5	oz	Fresh hot red chiles
1	tb	Mustard seeds
4		Garlic cloves, peeled
1	sm	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 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.

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