Sides & Salads
Mustard-Oil Kachumber
The five-minute salad that goes with everything
- Prep
- 10 min
- Cook
- 0 min
- Serves
- 4
- Level
- Easy
Kachumber is the workhorse of the Indian table — cucumber, tomato and onion cut small and tossed sharp. Dressing it with a spoon of raw cold-pressed mustard oil is the East-Indian move: that wasabi-like lift against lemon and salt turns a side salad into the thing people remember.
Method
- 1
Dice the vegetables evenly and small — kachumber is about the cut.
- 2
Toss everything with salt, lemon juice and the mustard oil just before serving.
- 3
Finish with chilli powder and coriander. Serve cold, within the hour.
From our kitchen
- Salt draws water out of cucumber — dress the salad at the table, not in advance.
- A teaspoon of the brine from lemon achaar instead of plain lemon juice is a quiet upgrade.
From the pantry
