Indian chopped salad

Indian chopped salad

By
From
I Love India
Serves
4
Photographer
Martin Poole

I generally visited India in the winter, when carrots, beetroots, moulis (radishes) and a host of other lovely vegetables are in season. Meals were – and still are – served with thinly sliced vegetables, seasoned with salt and chilli powder and doused in lemon juice. They were addictive – even as a child I enjoyed them. This chopped salad is known as a kachumber, great with all Indian meals but also with barbecues.

Ingredients

Quantity Ingredient
2 ripe vine tomatoes
120g cucumber, (I like to keep the skin on)
3 small radishes
1/4 small red onion, finely chopped
1 indian finger green chilli, deseeded and finely chopped, (optional)
1 tablespoon lemon juice, or to taste
1/3 teaspoon roast and ground cumin seeds
1 scant tablespoon dried mint
handful chopped coriander leaves
salt
freshly ground black pepper

Method

  1. Chop the tomatoes into small dice. Slice the cucumber lengthways, discard the seeds and cut into small cubes the same size as the tomatoes. Do the same with the radishes.
  2. Toss together all the vegetables and chilli, if using, with the lemon juice, the roasted ground cumin, dried mint, coriander and seasoning. Serve.

Roast and ground cumin seeds

  • Place the cumin seeds in a small dry frying pan over a medium heat and stir just until they turn a shade darker and smell aromatic. Remove and grind to a powder in a mortar or pestle or a spice grinder.
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