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
- 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 tbsp curry leaves, chiffonade
- Sea salt and cracked black pepper
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.
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