Category: Salads
Rating: 3.58
Servings: 6


2 medium onions
1 salt to taste
1 tablespoon tamarind pulp or 1 tsp
1 instant tamarind
1/4 cup hot water
2 tablespoon brown sugar
2 firm ripe tomatoes
1 tablespoon finely shredded fresh
1 ginger
3 fresh red or green chillies
1 seeded and sliced
2 tablespoon chopped fresh ginger

Directions: How to Cook Kachumbar (Onion, Tomato And Chilli Salad)

Peel the onions, cut them in halves lengthways and then cut them across into fine slices. Sprinkle generously with salt and leave for 1 hour. Press out all the liquid and rinse oce in cold water. Drain well.

Soak tamarind pulp in hot water for a few minutes then squeeze dissolved pulp and strain, discarding the seeds. If using instant tamarind, disolve in the hot water. Dissolve sugar in the tamarind liquid.

Scald tomatoes, peel and dice. Combine all the ingredients, add salt to taste, chill and serve.

Kacumbar is normally served as an accompaniment to rice, curries or main dishes and is very popular in restaurants.


Imran C. Posted to CHILE-HEADS DIGEST V3 #183

From: "I. Chaudhary"

=- Rate this Recipe -=

Very good




Very Poor

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Orange Red Pepper Radish And Red Onion Salad
Indian Salad
Chilie Tomato Salad
Cucumber And Coconut Raita
Stuffed Cucumbers

Recent comments and reviews for this recipe:

Chris Clark writes:

1 tablespoon finely shredded fresh ? ? ?

Posted on 25 Apr 2008, 10:26 ET

faith writes:


Posted on 30 Aug 2009, 13:48 ET

swati writes:


Posted on 24 Sep 2009, 06:05 ET

Ramesh writes:

thanx for the recipe it's much appreciated

Posted on 11 Apr 2010, 06:36 ET

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