Indian
Kachumber
A crisp Indian table salad of cucumber, tomato, and red onion, sharpened with lemon, green chile, cilantro, toasted cumin, and a light dusting of chaat masala.
4 servings · 18 minutes prep · 2 minutes cook
Ingredients
Fresh Vegetables
- 12 ounces English cucumber, cut into 1/3-inch dice
- 12 ounces ripe but firm tomatoes, cored and cut into 1/3-inch dice
- 1/2 medium red onion, cut into fine dice
- 1 small Indian green chile, seeded for gentler heat and finely minced
- 1/4 cup chopped cilantro leaves and tender stems
Lemon and Spice
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon cumin seeds
- 1/2 teaspoon chaat masala
- 1/2 teaspoon Diamond Crystal kosher salt, divided, plus more only after tasting
Directions
Mellow the Onion
- Combine the red onion, green chile, lemon juice, and half of the kosher salt in a mixing bowl. Rest for 5 minutes, stirring once, until the onion loses its most aggressive raw edge.
Wake the Cumin
- Toast the cumin seeds in a dry small skillet over medium heat for 60 to 90 seconds, shaking often, until fragrant and one shade darker. Transfer immediately to the cutting board and crush coarsely with the side of the knife.
Fold and Serve
- Add the cucumber, tomatoes, cilantro, crushed cumin, chaat masala, and remaining salt. Fold gently from the bottom until evenly seasoned without breaking down the tomato.
- Rest for no more than 5 minutes. Taste a spoonful containing all three vegetables, adjust with a few drops of lemon or a pinch of salt only if needed, and serve promptly before the cucumber softens.
