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Chopped Salad of Tomatoes, Cucumber, and Red Onion Katchumber is something like a fresh salsa: it is prepared with raw vegetables and seasoned with lemon juice, salt and pepper; I like to add raw green chiles as well. As a wonderful salad or relish, Kachumber adds the extra touch of flavor to both Indian and nonethnic meals.
This recipe is from the book:
The New Indian Slow Cooker: Recipes for Curries, Dals, Chutneys, Masalas, Biryani, and More
Written by by Neela Paniz Singlearity Score: 3 how single friendly the recipes are Flavor Score: 3 how tasty the recipes are Easy Score: 5 recipe difficulty level Overall Score: 3.6 Any purchase on Amazon will help support this site as long as you use the Amazon link above to get there.
Chopped Salad of Tomatoes, Cucumber, and Red Onion
Slice the cucumber in half lengthwise and scrape the seeds out with a teaspoon. Dice the seeded cucumber into small pieces. Cut the tomato in half and squeeze out the seeds. Dice it the same size as the cucumber.
Toss the cucumber and tomato along with all the other ingredients in a mixing bowl and adjust salt and lemon juice to taste. The kachumber is ready to eat at this point: if not serving right away, refrigerate until ready to use. It is best the day it is made.
NOTES: Many do not like raw onions: you can leave them out, or season them with the lemon juice, salt, and pepper about half an hour ahead of preparing the kachumber. This mellows the sharpness of the onion.
You can add any other raw ingredient, such as radishes, daikon, and bean sprouts. Sprouts should be blanched in boiling salt water before using, as it helps them soften and absorb the flavors of the salt, pepper, and lemon juice.
Ingredients
Directions
Slice the cucumber in half lengthwise and scrape the seeds out with a teaspoon. Dice the seeded cucumber into small pieces. Cut the tomato in half and squeeze out the seeds. Dice it the same size as the cucumber.
Toss the cucumber and tomato along with all the other ingredients in a mixing bowl and adjust salt and lemon juice to taste. The kachumber is ready to eat at this point: if not serving right away, refrigerate until ready to use. It is best the day it is made.
NOTES: Many do not like raw onions: you can leave them out, or season them with the lemon juice, salt, and pepper about half an hour ahead of preparing the kachumber. This mellows the sharpness of the onion.
You can add any other raw ingredient, such as radishes, daikon, and bean sprouts. Sprouts should be blanched in boiling salt water before using, as it helps them soften and absorb the flavors of the salt, pepper, and lemon juice.