Here’s a simple and healthy accompaniment that’s an essential on any Indian table. Kachumber is a easy chopped salad that adds a touch of crunch and freshness to any spicy or rich curry. Get as a side and perfect to temper any hot chilli heat.
Combine all the diced ingredients and stir well with the cilantro, lime juice, salt and pepper. Decant into a serving bowl or platter and sprinkle with mild chilli flakes and serve.
Notes
Make in advance - Make in advance (up to 3 days) and refrigerate. The icy coldness of a refrigerated kachumber will add even more help if your main dish is high on the spicy spectrum.Yoghurt dressing - If you want a simple yoghurt dressing mix 2 tbsp plain yoghurt with 1 garlic clove (finely minced into a puree), salt & pepper and a squeeze of lemon juice. Dollop it on top of the kachumber just before serving, then sprinkle over some mild chilli flakes.Storing - Kachumber will stay fresh in the fridge for 3-4 days. It is NOT suitable for freezing.