| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian, Sauces |
1 |
Servings |
INGREDIENTS
|
|
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 |
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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