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.
