| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Indian, Sauces | 1 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 5 | oz | Fresh hot red chiles |
| 1 | T | Mustard seeds |
| 4 | Garlic cloves, peeled | |
| 1 | Green mango, peeled | |
| shredded | ||
| 1 | pn | 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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