Kachumber

The deeper you dig into cultures, the more you find similarities. Kachumber is akin to Salsa, with the exception that we add cucumber.

In India, we generally use it as an accompaniment to our meal - it is our salad. But wait, don't just plonk it on the side of your plate. Sprinkle it over anything you'd like to pretty up, like slices of grilled aubergines/eggplant or kebabs, even on top of papadam.

Whilst this salad works perfectly for warmer weather, it can also be consumed in cooler seasons, especially if accompanying a spicy curry.

Here is a simple recipe that you can chop up whilst your aubergines are cooking:

1. Slice 1/2 red onion, then soak in the juice of 1/2 a lemon or 1 tbsp of  balsamic vinegar and set aside.
2. Finely chop  1 green chilli (optional) then mix with the onion.
3. Dice 2 large tomatoes and mix with 1 tsp sea salt, set aside.
4. Peel and dice 2 baby cucumbers and set aside.
5. Finely chop 1 sprig of fresh coriander leaves.
6. When ready to serve mix all the above, taste and adjust seasoning - you may want more sourness or salt or perhaps chilli!
7. Serve as a side or dress your main as described in the intro.

Image: Kachumber in the making