Kachumber - An Indian salsa from Parsi cuisine

Kachumber - An Indian salsa from Parsi cuisine

While Kachumber can mean any Indian salad, essentially a few salad vegetables, finely sliced and served with a wedge of lemon, the Kachumber recipe here is a quintessentially Parsi salad or salsa that is served along with a main dish like dhansak and rice.  Kachumber consists of finely chopped cucumber, tomatoes and onions, tossed in some salt and vinegar and allowed to marinade in this for at least 2 hours before serving. It provides a much needed freshness and zing to the heavy main course dishes like a Dhansak.

Kachumber - An Indian salsa from Parsi cuisine

I serve this along with a Vegetable Dhansak and a Parsi Brown Rice to make an elegant main course for a lunch or dinner party or a leisurely weekend brunch. I use Cider Vinegar for this Kachumber, but you can experiment with whatever vinegar you have handy.

Kachumber - An Indian salsa from Parsi cuisine
Kachumber - An Indian salsa from Parsi cuisineWhile Kachumber can mean any Indian salad, essentially a few salad vegetables, finely sliced and served with a wedge of lemon, the Kachumber recipe here is a quintessentially Parsi salad or salsa that is served along with a main dish like dhansak and rice. Kachumber consists of finely chopped cucumb...

Summary

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  • Coursecondiments
  • Cuisineindian
  • Yield4 servings 4 serving
  • Preparation Time2 hoursPT2H0M
  • Total Time2 hoursPT2H0M

Ingredients

Cucumber, peeled and finely chopped
1/2 cup
Finely chopped onions
3/4 cup
Deseeded and finely chopped tomatoes
1/2 cup
Fresh green chilli
1-2
Coriander leaves
handful
Cider vinegar
2 tbsps
Salt
1/2 tsp
Black pepper powder
1/4 tsp

Steps

  1. In a large bowl, add all the vegetables.
  2. Finely mince the green chilli and add to the vegetables.
  3. Finely chop coriander leaves, and add to the bowl along with vinegar, salt and pepper. Using a spoon, toss well until everything is well combined.
  4. Cover and keep aside for a minimum of 2 hours, or for longer in the refrigerator.
  5. Serve along with a Dhansak and Rice, or as a condiment to accompany any Indian meal.
Kachumber - An Indian salsa from Parsi cuisine

The addition of vinegar and allowing the flavours to develop over a couple of hours is what differentiates it from other regular Indian kachumber salads that are just mixed and served immediately. It is not very different from a Pico De Gallo in Mexican cuisine that uses lemon juice instead.

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