Pakistani Kachumber Salad
The Quirky Foodster Team
Ingredients
- Tomatoes, finely diced — 3
- Cucumber, finely diced — 1
- Onion, finely diced — 1/2
- Green chilli, finely chopped — 1
- Lime juice — 2 tbsp
- Chopped coriander — 2 tbsp
- Salt — to taste
Method
- Combine the diced tomato, cucumber, onion and chopped chilli in a bowl.
- Add the lime juice and chopped coriander.
- Season with salt.
- Toss well and let sit for 10 minutes before serving to let the flavours meld.
Introduction: A crisp, refreshing salad of finely diced tomato, cucumber and onion, seasoned simply with lime, a common accompaniment to Pakistani meals.
Cultural Background: Kachumber is a staple side across Pakistan, its bright, fresh flavours offering a cooling counterpart to richer, spicier main dishes, appearing at nearly every family meal.
Tips: Dice the vegetables finely and evenly for the traditional texture. Let the salad rest briefly before serving so the dressing has time to develop.
Variations: Add a pinch of chaat masala for extra tang. Include a little grated carrot for extra colour.
Storage: Best eaten fresh; store covered in the refrigerator for a few hours only.
Reheating: This is a cold salad and is not reheated.
FAQs:
Q: Is this salad spicy?
A: It has a mild heat from the green chilli, adjustable to taste.
Q: What is kachumber typically served with?
A: Nearly any Pakistani main course, from biryani to grilled meats, as a refreshing side.
- Tomatoes, finely diced — 3
- Cucumber, finely diced — 1
- Onion, finely diced — 1/2
- Green chilli, finely chopped — 1
- Lime juice — 2 tbsp
- Chopped coriander — 2 tbsp
- Salt — to taste
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