Kachumber [kuh-choom-burr] was my favourite salad growing up. I loved rolling the word of my tongue and enjoyed eating it even more. More relish than salad, it was sweet and sour with a fresh tingly taste on your palate. With as many variations as there were cooks, my family's version of it was onion, tomatoes and cucumber finely chopped in a bowl with sugar, salt and lemon. Instant bliss!
Lately, I have been cooking a lot from Under The Walnut Tree, a beautiful cookbook by Anna Bergenstrom and Fanny Bergenstrom. When I came across a recipe for Spicy Indian Kachumber, the nostalgia hit hard. It dredged up a memory of me at age 6, extremely sick and not being allowed real food for a long period of time. I remember the day my mum announced that the doctor had given the green light on solids and real food. I remember my extreme excitement to have a taste of something other than porridge and watery soup. My mum reeled me in saying that I would have to start slow with something simple and fresh minus all the spices prevalent in Indian food. She served me kachumber on lightly toasted bread. I remember the taste to this day. It was beautiful, made more poignant and memorable by having been denied real food.
As the boys bounced around on their trampoline with a dozen or so plush angry birds bouncing with them and Nick mowed the lawn, I recreated a childhood favourite in a matter of minutes. I had some beautiful Quinoa And Soya Bread from Brasserie Bread which I sliced and toasted to serve this kachumber on.
Fine knife work is a must for this recipe, so take your time. And remember to add the sugar and salt just prior to serving or it will sweat. I love it best on its own, but I have tried it rolled in a spinach wrap/tortilla, on sliced and toasted baguette and spread inside a dinner roll.
Food Photography & Prop Styling Alert - Black wire rack from Target, $12. Hand painted wooden bowl from Vinnies, $2. Vintage chrome salad servers from Vinnies, $3.
Kachumber And Salad Bruschetta
Preparation Time - 10 minutes
Makes - 1 large bowl to serve 6
1 spanish onion (red onion), finely diced and chopped
1 large lebanese cucumber, finely diced
2 large tomatoes, finely diced
1/4 cup fresh raw mango, finely diced
1/2 cabbage, shredded fine and chopped
1/2 cup fresh coriander leaves, finely chopped
juice of 1/2 a lemon
1/2 teaspoon salt
1 to 2 tablespoons raw sugar
freshly ground black pepper
mint leaves to garnish
Combine all ingredients except mint leaves in a large bowl and toss around to mix well. Garnish with mint leaves and serve.
Alternatively, slice and toast your favourite baguette or loaf of bread and top with kachumber for instant salad bruschetta.
ah! stop! new favourite food blog 🙂 Looks delicious
Hi, I’m Sonia, an Italian food blogger, sorry for my bad English, I want tell you that I have included the link of this recipe in the section on my blog dedicated to “10 ways to make” (“10 Modi di Fare”) bruschette recipes.
The post is ‘Friselle con pomodorini’ I hope not to bother you.
Have a nice day.
Am so glad I found you, absolutely inspirational blog !! love your space and you will find me here often
Well I can say I have never heard of this one - but it looks divine.
I tried this salad at Tamana's. Very refreshing, and also very similar to some Latin American salads/sauces.
Anything with cucumber is always a hit in our house, and this looks delicious. I love the addition of mango and how you've served it on bread like bruschetta. Gorgeous!
Love the simplicity and convenience that kachumber offers... Just mix the things you love and you are good to go. Gorgeous presentation and styling !
Childhood memories make us the cooks we are! I firmly believe in that 🙂 the colourful kachumber looks amazing on those bruschettas! Never thought of serving kachumber as a topping... inspiring!
That is such a beautiful salad. I like how they are served on bread slices, so utensils are not required.
Sneh, what fantastically beautiful photos of one of my favourite salads 🙂 ! I have never added mango, but shall aurely try!!
What a beautiful recipe, Sneh! It looks absolutely delicious and I love your styling. And how cute if your new header? LIKE!
Looks absolutely divine, love the addition of mango!
So fresh and beautiful!
Gorgeous photos, as always!
And this salad sounds wonderful - I'm in love with simple, fresh salads lke this, but have never heard of kachumber before. Will definitely have to give this a try!
Kachumber is new to me as a name and concept, but I've made similar salads and agree they are absolutely delicious. That bread looks absolutely gorgeous too - wish I could have this for my lunch right now!
I can see why you love it so much. I could eat this every day
A beautiful salad and great memories! I love the bruschette.
So good! I make a slightly South Indianised version of this with some fresh coconut and it' so perfect for summer!
I love the stunning simplicity of this bruschetta. Lovely!
Gorgeous, fresh and very vibrant Sneh! Thank you for sharing your memories!
Wow, what a lovely post! I also have great memories of my mom making a fresh & refreshing kachumber with dahl and steamed rice on a hot summer day! gorgeous photography!
And now I have a new dish to add into my vocabulary. Kachumber. Fascinating! It looks marvelous! Also, I love that you told us where you're getting your props from! My feeling... the cheaper, the better 🙂
I make Kachumber every day of the summer...love love the bite it lends to the whole meal. Topping a bruschetta with it is a great fusion food idea. Love it!