Recipes

Indian Chopped Salad (Kachumber)

  • Serves

    serves 6

  • Cook

    15 minutes

PHOTOGRAPHY BY THOMAS PAYNE

By Meherwan Irani


Published on October 2, 2019

A lively combination of colors and textures, this simple side dish perfectly complements grilled meats. It also makes a fine topping for a wrap and mixes well with rice.

Ingredients

  • 4 large Roma tomatoes (1 lb. 4 oz.), cored, seeded, and cut into ½-inch pieces
  • 1 large Persian or English cucumber (12 oz.), quartered lengthwise and cut into ¼-inch chunks
  • 12 small red onion (2 oz.), thinly sliced with the grain
  • 12 cup thinly sliced cilantro
  • 1 tbsp. finely chopped fresh mint
  • 1 green Thai or serrano chile, stemmed, seeded, and finely chopped
  • Kosher salt
  • 12 tsp. roasted ground cumin, for sprinkling
  • Lime wedges, for serving

Instructions

instruction 0

In a large bowl, add the tomatoes, cucumber, onion, cilantro, mint, and chile; toss well to combine. Season with salt, sprinkle with roasted cumin, and serve with lime wedges.

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