This chopped Indian salad, also referred to as Kachumber or Cachumber is absolutely gorgeous served with fried pappadums, as a little starter before Indian curries. The main elements are cucumber, tomato and onion tossed with spices and lemon juice. My version has fresh chilli, peanuts and coriander.
The keys to this dish are
- Chop the ingredients super fine so that every delicious mouthful allows you to taste everything.
- It’s appeal comes from the different contrasts in texture and flavours therefore you really want to finish it off right before serving. If you need to prepare in advance, keep the chopped ingredients stored separately in bowls in the fridge until you are ready to serve it. Then just before serving, fry the peanuts and spices and mix all the ingredients together.
- The recipe has some seasoning but it always pays to taste it and make sure it is punchy and balanced with salt, pepper and lemon juice.
1/2 red onion
1 Lebanese cucumber
1 punnet grape or cherry tomatoes
1/2 bunch fresh coriander leaves, washed
1 red chilli
1 green chilli
2 tablespoons olive oil
juice half lemon
3/4 cup unsalted peanuts, chopped finely
1/2 tsp salt and freshly cracked black pepper
1 tsp ground coriander
1/2 tsp ground cumin
Fried Pappadums to serve
- Finely chop the red onion, cucumber and tomatoes and place in a bowl.
- Pick the coriander leaves and place in the bowl too.
- Half the chillies lengthways, then scrape out the seeds and membranes. Slice very finely lengthways, then chop into very small dice. Add to the rest of the ingredients.
- Heat the oil in a medium frypan over high heat. Add the peanuts, salt, pepper, coriander and cumin and stir fry for 1-2 minutes until aromatic.
- Add the peanut mix to the cucumber and tomato mix. Stir through the lemon juice and serve immediately with fried pappadums.