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       Title: Fiery Chile Mustard Relish (Bengali Kasundi)
  Categories: Indian, Condiment, Stephen
       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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