Kachumba Salad
Kachumber is a quick and easy salad that can be served as a side to many Indian dishes. It adds crunch, flavor and texture to foods and works well with hot and spicy dishes. As well as having the added benefit of increasing your daily vegetable intake the ingredients offer a wealth of vitamins and minerals. It keeps well in the fridge for 2-3 days and is also perfect for take along lunches or picnics.
Ingredients
- 1/2 small red onion
- 2 medium tomatoes
- 1/2 a cucumber
- 4 radishes (optional)
- 1/2 a green chili (remove seeds to reduce heat if needed)
- 1 large handful of fresh coriander
- Juice of a large wedge of lemon juice plus extra to serve
- 1 tsp nigella seeds or black onion used
- Salt & pepper to taste.
Method
- Finely slice the onions and radish, then chop the tomatoes and cucumbers into small cubes, add to a bowl.
- Chop the green chill (rub a little oil on your fingers before to stop the heat from the chilli absorbing into your skin) add it to the rest of the mixture with the coriander and gently combine.
- Scatter over the nigella seeds, season with salt & pepper and squeeze over the lemon juice.
- Serve with extra lemon wedges to adjust taste.
Notes
If you find raw onions too strong, soak the sliced onion in cold water for 15 minutes before adding to the salad.