Fiery Chile Mustard Relish (bengali Kasundi)
No ratings yet
India
Known as an Indian recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 1 sm Green mango, peeled, shredded
- 1 tb Mustard seeds
- Relish
- Stephen Ceideburg
- 1 pn Salt, or to taste
- 4 Garlic cloves, peeled
- 5 oz Fresh hot red chiles
Contains
Mustard
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 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.
Plating
Cookware for this recipe
-
Blender
-
Vegetable peeler