Kachumber is like an Indian version Pico de Gallo, and just happens to be one of my favorite sides with fish or chicken. This recipe makes a ton, which isn’t an issue for me, since I can’t get enough of it, but you might want to prepare this for a large group. It’s really spicy with raw serrano chilies in it, so be careful! You are now warned. I recommend dicing the serrano as fine as you can, so your friends and family don’t get large pieces.
You can also add this on top of soups or over a heavy curry dish for some added fresh and spicy flavor. Throw it over some lettuce and you have an easy salad. Trust me, if you like spicy food, you will want to add it to everything.
Mima's Kachumber
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 8-10
Ingredients
- 3 tomatoes
- 4 cucumbers
- 2 white onions
- 2 serrano chilies
- 1 bunch of cilantro
- the juice of two lemons
- 1½ tsp sea salt
- 3 cup of water
Instructions
- Dice white onions and soak in water and ½ tsp sea salt, while preparing the rest of the vegetables.
- Dice the cucumbers, then remove seeds from serrano chilies and dice as finely as possible. Add to large bowl.
- Remove seeds and mushy inside from tomatoes, and dice. Then add tomatoes to bowl.
- Finely chop one bunch of cilantro. I avoid the stems as much as possible. Don't stress if some get in. Add chopped cilantro to bowl.
- Strain onions from water and add to bowl. Mix ingredients together with 1 tsp of sea salt.
- Then squeeze fresh lemons in a separate bowl, in case of seeds, then drizzle lemon juice over bowl. Mix again and serve.