Categories: Indian, Sauces
      Yield: 1 servings
           Stephen Ceideburg
      5 oz Fresh hot red chiles
      1 tb Mustard seeds
      4    Garlic cloves, peeled
      1 sm Green mango, peeled,
      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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