Kachumbar is a pleasant complement to many Indian dishes. The chile peppers can be omitted, or the number reduced in case you want a milder version.
- 2 onions, finely chopped
- 1 tbsp palm sugar or light brown sugar
- 1 tbsp tamarind paste
- 4 tomatoes, diced
- 1 small cucumber, halved, seeds removed, cut in thick slices
- 2–3 red or green chile peppers, seeds removed, thinly sliced
- 1 tbsp finely shredded ginger
- mint leaves to garnish
Directions: sprinkle the salt over the onions and leave for an hour. Drain, rinse, and press out all the liquid. Loosen the tamarind paste with water and stir in the sugar. Add more water if it is too thick. Add the chile peppers, vegetables, and ginger and blend well. Chill and serve garnished with mint leaves.