Kachumber Salad with Chaat Masala

Kachumber is the everyday fresh salad of the Indian subcontinent — a no-cook medley of cucumber, tomato and onion dressed with chaat masala and lime that has graced tables from Lahore to Lucknow for centuries. This North Indian version uses in-season vegetables and a boldly seasoned dressing that is tangy, spicy and deeply refreshing.

Serves: 4

Ingredients

• 2 large cucumbers, deseeded and diced
• 3 ripe tomatoes, deseeded and diced
• 1 medium red onion, finely diced
• 1 green chilli, finely sliced
• 1 large bunch fresh coriander, roughly chopped
• 10 fresh mint leaves, torn
• 2 tbsp (30ml) lime juice
• 1 tsp chaat masala
• 1/2 tsp roasted cumin powder
• 1/2 tsp red chilli powder (or Kashmiri chilli for colour)
• 1/4 tsp black salt (kala namak)
• Regular salt to taste
• 1 tbsp pomegranate seeds, to garnish (optional)

Instructions

1. Dice cucumber and tomatoes into even 1cm (1/2 in) cubes. Finely dice red onion. Transfer all to a wide mixing bowl.
2. Add green chilli, coriander and mint.
3. In a small bowl, combine lime juice, chaat masala, cumin powder, chilli powder and black salt. Stir to dissolve.
4. Pour dressing over vegetables and toss to combine. Taste and adjust — it should be bright, tangy and pleasantly spicy.
5. Let sit 5 minutes for flavours to meld, then taste again and correct seasoning. Garnish with pomegranate seeds if using. Serve immediately — this salad does not hold well once dressed.

Cook's Notes: Black salt (kala namak) has a distinctive sulphur-mineral flavour essential to authentic chaat — don't substitute regular salt. Dressing the salad too early causes the vegetables to weep; dress just before serving. Add diced raw mango in summer for a beautifully tart variation.