Kachumber salad is a refreshing Indian salad that features onions, tomatoes and cucumber, my version adds a little chilli and also mint!
It is the perfect side dish to serve along with a spicy curry and it is also wonderful piled onto crispy poppadoms!
An Indian Onion Salad.
I have been eating Indian food for what seems like most of my life. However, I only learned what this salad was called a couple of years ago.
There are a million versions of kachumber salad this is the one that I rely on the most.
But give me a bucket of this stuff, a slightly smaller bucket of mint raita and 736 poppadoms and you will have the happiest eater in the nation!
It is quick and simple to make all you need to be able to do is chop stuff.
I even have a little cheat ingredient to smooth the process!
My Secret Ingredient.
Well when I say mine, I got it from the wife of a friend… And as I am publishing it here it ain’t a secret anymore so you can mentally amend the title if you like!
That ingredient is mint sauce, if you are British then you know exactly the stuff I mean.
Yes, the mint sauce you get with your roast lamb and it is the perfect way to add a sharp element to kachumber salad.
I have a friend whose wife was born in Kashmir and she swore by the stuff. A secret that she passed onto me whilst I was being taught to make onion bhajis.
If you are not aware of what British mint sauce is, it is a sauce of fresh mint that features salt, sugar and vinegar.
To make your own take a big bunch of mint and chop it up.
Pour over 50ml of boiling water add 50ml of malt vinegar and then add salt and sugar to taste.
Let it sit in a jar for at least a day before using.
Whether it is served with poppadoms or a dhansak curry a kachumber salad is the perfect side dish to your favourite Indian meal!
- 100 g (2/3 Cup) Red Onion
- 100 g (2/3 Cup) Tomato
- 100 g (2/3 Cup) Cucumber
- 1 Tbsp Mint Sauce
- 1 Mild Red Chilli Pepper
- Salt to taste
- Pinch of Sugar
- Finely dice the onion into a 5mm dice.
- Remove the seeds from the tomato and cucumber and cut into the same size dice as the onion.
- Remove the seeds from the chilli pepper and dice as finely as you can.
- Stir in the mint sauce and season with salt and sugar to taste.
- Allow to sit for at least 15 minutes before serving.
Amount Per Serving: Calories: 56Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 299mgCarbohydrates: 13gFiber: 2gSugar: 7gProtein: 2g
Calorific details are provided by a third-party application and are to be used as indicative figures only.