While this recipe originates in India, it veers far from its Indian heritage. In doing so, the resulting salad provides a unique twist on the original.
This salad is a riff on a salad that is common in northern India. Kachumbar salad is traditionally cucumber, tomato, onion, chili, and lemon juice. It is served with many meals as a side dish. Kachumbar is a Hindi word that literally means cut into small pieces. In fact, according to my friend and co-worker Surabhi who is from India, if someone has had a particularly hard day they may say “Aaj Kachumbar ban gaya” loosly translated means that the day chopped me up.
This version of Kachumbar adds tropical fruit for a Hawaiian twist. It keeps for several days in the refrigerator. You can vary the fruit depending on the season.
Kachumbar “chopped” salad
1 large tomato, chopped (1/2”)
1 English cucumber, peeled, seeded and chopped
4-5 green onions, chopped
1 jalapeño, finely chopped
1 mango, chopped
1/2 fresh pineapple, chopped (or 2 cups canned)
1/4 cup chopped fresh mint
1 teaspoon ground cumin
1/2-1 teaspoon salt (to taste)
1/4 teaspoon cayenne pepper
juice from 1 lime
Combine all ingredients.
Compliments of Carolyn Dunn
Department Head, Professor and Nutrition Specialist