Dish of Tomato & Cucumber Kachumber
(click to enlarge)

Kachumber - Tomato & Cucumber


India   -   Kachumber / Kuchumber
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
23 min
Yes		 This version is the most common, but many variations are made. They are most commonly soured with lemon (in the north) or lime (in the south), but are also sometimes soured with vinegar or yogurt. See also Comments.

5
12
10
1
5
1/4
1/2
1
1/3
oz
oz
oz


c
t
T
t
Onion, red
Tomatoes
Cucumbers (1)
Chili, green (2)  
Mint Leaves
Cilantro
Cumin seed
Lemon Juice
Salt
Make   -   (23 min)
  1. Chop ONION medium. Dice TOMATOES no more than 3/8 inch on a side. Dice CUCUMBERS to match Tomatoes. Seed CHILI and slice crosswise thin. Mix all.
  2. Chop MINT and CILANTRO small. Mix into the salad.
  3. Dry pan roast CUMIN until aromatic, cool and grind to powder. Mix with salad.
  4. Dress with Lemon Juice and Salt.
NOTES:

  1. Cucumbers:

      If at all possible, use Persian or other small diameter cucumbers that don't need to be peeled or seeded. If all you have are the standard green blimps, you will have to peel and seed them, weighing afterwards. For details see our Cucumbers page.

  2. Chilis:

      One well seeded Serrano gives this a hardly noticeable bite - use your own best judgement if you want it hotter. For details see our Indian Chilis page.

  3. Comments:

      Kachumbers look like salads to us, are actually vegetable side dishes chopped fairly small so they can be scooped up with a piece of roti (flat bread). That's the way they are generally eaten in India, but we are much more likely to serve them as a salad. Very similar salads are made in East Africa under the name Kachumbari.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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