Tomato Kachumber Recipes
TOMATO KACHUMBER
This Indian chopped salad makes a fresh and flavourful addition to a sharing or buffet spread with tangy red onion, cumin and coriander
Provided by Barney Desmazery
Categories Side dish
Time 15m
Number Of Ingredients 8
Steps:
- Mix all the ingredients together in a bowl until well coated, and cover until needed. Scatter over mint and chilli, if you like, before serving.
Nutrition Facts : Calories 12 calories, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber
TOMATO CUCUMBER KACHUMBAR
Kachumbar is an Indian-style salad that is served on top of curry. Fresh herbs and lemon add a tangy crunch that lightens even the most intense gravies.
Provided by Gina Milanese
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Mix grape tomatoes, cucumber, green onions, cilantro, lemon juice, mint, salt, and pepper together in a large bowl.
Nutrition Facts : Calories 19.8 calories, Carbohydrate 4.6 g, Fat 0.2 g, Fiber 1.1 g, Protein 0.9 g, Sodium 47.6 mg, Sugar 1.1 g
KACHUMBER - FRESH TOMATO, CUCUMBER, AND ONION RELISH
A spicy tomato, cucumber and onion relish that is a refreshing accompaniment to most Indian meals. I like it a bit on the spicy side, but you can adjust the amount of peppers to your own taste.
Provided by PalatablePastime
Categories Chutneys
Time 15m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients, mixing well.
- Serve chilled.
- Goes well with spicy curries.
Nutrition Facts : Calories 38.2, Fat 0.2, SaturatedFat 0.1, Sodium 355.2, Carbohydrate 9.2, Fiber 1.5, Sugar 5.6, Protein 1.4
TOMATO KACHUMBER
Steps:
- Combine the tomatoes, scallions, mint, ginger, and lemon or lime juice in a medium bowl.
- Heat the vegetable oil in a small pan or skillet and add the mustard seeds. When the seeds begin to pop (have a lid handy to contain them), remove the pan from the heat. Pour the oil and seeds over the tomato mixture, add salt to taste, and lightly toss. Let the salad marinate for about 30 minutes before serving.
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- Rinse, pat dry, peel, and chop the cucumber. Rinse, wipe dry and chop tomatoes. Peel onions and rinse them.
- Kachumber pairs well with any Indian meal. It brings in a lot of freshness not only to your meal but also to your palate and you will definitely enjoy eating it.
- Kachumber tastes best when eaten as soon as it is made. If you keep it sitting for few hours, it becomes slightly watery due to the vegetables leaving their juices when mixed with salt.
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5/5 (4)Total Time 10 minsCategory SaladCalories 28 per serving
- Sprinkle little sea salt and vinegar over cucumbers, onions, tomatoes, coriander leaves, green chilies and lemon. Leave them for 5 minutes, rub and rinse them (except coriander leaves) well under running water. Pat them dry with kitchen tissues or air dry them for a while.
- Add coriander leaves to a bowl of water and rinse them, changing water a few times. Place them on a kitchen tissue or colander to remove excess moisture.
- Julienne or chop all the vegetables to bite sizes. If you want you may peel the cucumbers & deseed before chopping. Add them to a mixing bowl.
- Chop coriander leaves and add them too. When you are ready to serve the kachumber, sprinkle salt and lemon juice. Mix it.
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5/5 (2)Total Time 15 minsCategory Salad, Side DishCalories 45 per serving
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