This is a recipe I learned in a class I took with Chef Heidi Fink: an introduction to Indian cuisine. Kachumar or Kachumber is simply a salad with raw vegetables that have been sliced finely and left to marinate in order to amalgamate the flavours and obtain this wonderfully refreshing dish in the end. Trust me, I am not a fan of eating raw onions, but this recipe has definitely changed that!
1/2 sweet onion, thinly sliced and then cut slices in half to obtain a half-moon shape
1/2 cucumber, thinly sliced and then cut slices in half to obtain a half-moon shape
2 or 3 very ripe tomatoes, cut in half and then thinly sliced into half-moon shape slices
1 bunch of mint, washed and chopped
1 bunch of cilantro, washed and chopped
1 teaspoon salt
1/2 teaspoon ground black pepper (you can use cayenne pepper if you want it more spicy)
the juice of 1 or 2 limes
I used a mandolin to cut the onion and cucumber to obtain thin slices, which I then cut in half to obtain the half-moon shape.
The tomato I cut in half with a knife and then proceeded to slice each half. It’s important to note that these amounts are relative, what is really important is to end up with the same amount of cut-up onion, cucumber and tomato in the end. The best way to measure it is simply to use 3 bowls of the same size, one for each vegetable.
On a serving dish or platter place a layer of onion, then a layer of tomatoes, then a layer of cucumber, sprinkle with a generous portion of salt and pepper, then top with some of the chopped mint and cilantro, and finally drizzle generously with lime juice. Repeat these steps until you have used up your ingredients (I did it in 2 layers). Then place in the fridge for at least 30 minutes to let all the flavours amalgamate. If you have leftovers, you’ll see that this salad is just as delicious (if not more) the next day!