How To make Fiery Chile Mustard Relish (Bengali Kasundi)

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.