Barbara Adams: Cachumber Indian Salad, Recipe Collections, Quick and Easy Recipes, Learn to Cook, Food, Recipes

Cachumber
Indian Salad Recipe

I like to describe this fresh, spicy mixture as the Indian equivalent of Mexican salsa. It's served daily at their meals. Also, try it on toasted pita chips as a snack or appetizer. For the very best taste, don’t chill the cachumba before serving, since refrigeration will dull the flavor of the tomatoes.

Ingredients

Serves 4-6

2		tomatoes
1	6-inch piece	cucumber
l	small	onion
1		green chili*
1/4	cup	cilantro leaves
1/2	teaspoon	ground cumin
1/2	teaspoon	salt
1/4	teaspoon	freshly ground black pepper
1/4	cup	freshly squeezed lime juice

* Use Thai or Serrano chilies.

Directions

1. Seed and chop the tomatoes and cucumber, mince the onion, and combine in a medium-mixing bowl.

2. Seed and chop the chili, and add it to the mixture.

3. Tear the cilantro into pieces and stir into the cachumba.

4. Add the cumin, salt, and pepper; mix well.

5. Pour the lime juice over and toss.

6. Let sit for 20 minutes to allow the flavors to meld. Do not refrigerate before serving.

Preparation time: 5 minutes plus 20 minutes downtime.

A Barbara Adams Beyond Wonderful recipe
with Home Chef India, Leela Manilal.

Barbara Adams Beyond Wonderful features large recipe collections of full-proof quick and easy recipes, classic family favorites, global cuisine, and party ideas. Get illustrated cooking tips and techniques,cooking for beginners, food features, and expert advice on baking, cheese, produce, and wine.

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