Salads
Jain Kachumber
The Quirky Foodster Team
Ingredients
- 2 large tomatoes, deseeded and diced
- 1 large cucumber, deseeded and diced
- 50 g (1/3 cup) roasted peanuts, roughly crushed
- 1 green chilli, finely chopped
- 1 tbsp lime juice
- 1 tsp roasted cumin powder
- 1/2 tsp black salt (or regular salt)
- Salt, to taste
- 10 g (2 tbsp) fresh coriander, chopped
Method
- Combine the tomato and cucumber in a mixing bowl.
- Add the crushed peanuts, green chilli, lime juice, roasted cumin powder, black salt and regular salt.
- Toss gently to combine, taking care not to crush the vegetables.
- Scatter over the fresh coriander and serve immediately for the best crunch.
Introduction: Kachumber is the everyday Indian chopped salad found alongside almost any thali.
Cultural Background: Kachumber is the everyday Indian chopped salad found alongside almost any thali. The standard version
usually includes raw onion, but the Jain kachumber leaves it out entirely, letting crunchy peanuts and a
lime-cumin dressing carry the flavour instead of losing anything in the way of freshness or crunch.
Tips: Deseed the tomato and cucumber so the finished salad doesn't turn watery. Toss just before serving — salting draws out liquid quickly, which softens the vegetables if left too long.
Variations: Add finely diced raw mango in season for extra sharpness. Stir through a spoonful of pomegranate seeds for colour and sweetness.
Storage: Best eaten fresh; if needed, keeps in the fridge for a few hours in an airtight container, though it will release
liquid.
Reheating: Not applicable — served cold or at room temperature.
Nutrition (approximate, per serving)
Approx. 100 kcal, 4g protein, 6g fat, 9g carbohydrate, 2g fibre per serving.
Vegetarian / Vegan
Naturally vegetarian and vegan.
FAQs:
Q: Can I add cucumber peel?
A: Yes, if the skin is thin and unwaxed; otherwise peel for a more tender bite.
Q: What replaces the crunch of onion here?
A: Roasted peanuts do the job, adding both crunch and a savoury note in place of raw onion.
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