Kachumber Salad – an Indian favourite
Kachumber Salad features an unbeatable summer mix of crisp cucumbers, juicy tomatoes and red onions. We have jazzed them up with citrusy cilantro, earthy cumin, curry leaves and a chilli garnish – a refreshing side for Indian curries or great at your next BBQ.
Servings: 4 as a side
Calories: 38kcal
Ingredients
- 3 medium tomatoes (approximately 480 grams)
- 2 medium Lebanese or Persian cucumbers (approximately 180 grams)
- ½ medium red onion (approximately 100 grams)
- ¼ cup coriander/cilantro, chopped (approximately 30 grams)
- ¼ cup lime juice
- 2 tsps cumin seeds, toasted
- 1 tablespoon curry leaves, chiffonade
- Sea salt and cracked black pepper
Instructions
- Place your cumin seeds in a hot frypan and heat until they are golden and aromatic approximately 2-3 minutes. Once they are ready, immediately remove to a cold plate.
- Wash all your vegetables and herbs then pat dry with a towel.
- Trim your vegetables, slice the tomatoes and onions I nto wedges and the the cucumbers on the diagonal.
- Roughly chop your coriander (cilantro) leaves and finely shred your curry leaves chiffonade style.
- Add all your ingredients to a mixing bowl, season and add the lime juice. Mix well to combine, taste and adjust seasonings according to your taste.
- Slice your chilli on the diagonal, discard the green top, then add on top of your salad as a garnish.
- Keep chilled until ready to serve.
Video
Nutrition
Calories: 38kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 315mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1157IU | Vitamin C: 167mg | Calcium: 57mg | Iron: 1mg