1tbspdiced green chillicayenne or jalapeno, deseeded
1 tbsplemon juice
1tspraw sugar
1/2 tspflaky salt
1/4tspchilli powdersee notes for substituition)
1/2 tspground cumin
Instructions
Add cucumber, tomato, onion, cabbage, coriander, mango and green chilli to a large bowl.
Add lemon juice, sugar, salt, chilli powder and cumin to the bowl. Mix well.
Chill in the fridge for at least 15 minutes to allow flavours to develop. Check for seasoning and adjust accordingly.
Notes
Deseeding cucumbers and tomatoes - Traditionally, these veggies are not deseeded when making kachumber. This in turn makes the salad weep a lot of liquid and become soggy in a couple of hours. Deseeding veggies ensures that the salad stays dry and keeps fresh in the fridge for up to 3 days. If you like your salad slightly juicier, deseed only the cucumber and leave the seeds of the tomato in.Cucumber - Lebanese cucumbers are perfect. They are sweet and have a lovely flavour.Tomatoes - Use the ripe but firm, red tomatoes. If you don't have large tomatoes on hand, try halved cherry tomatoes instead.Onion - White salad onions or pink onions have less of a bite and are perfect for this salad. regardless of what onion you use, try this trick to make them less pungent. Chop them and soak them in chilled or ice water for 10 minutes and drain.Chilli - Green cayenne chilli, serrano and jalapeno are all milder in heat. Deseed them before using. If you don't like heat, leave them out.Green mango - Available at fresh grocers, green mango is firm and sour. I like to let mine ripen for a day or two so it is sweet and sour when I add it to the kachumber. If you can't find it, leave it out.Chilli powder - Use Kashmiri chilli powder (hot) or Gochugaru/Korean red pepper flakes (mild) or sweet paprika (mild) for this recipe. It adds a nice zing to the salad.