Fiery Chile Mustard Relish (Bengali Kasundi)
Author: Kitchens
  • 5 ounces fresh hot red chiles
  • 1 Tablespoon mustard seeds
  • 4 cloves garlic, peeled
  • 1 small green mango, peeled, shredded
  • 1 pinch salt, or to taste
  1. 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. 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.
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