Indian cucumber and tomato salad (Kachumber)

Kachumber is a vivid cucumber and tomato relish, with chilli, lime and cumin. In Hindi, Kacha means 'Raw or uncooked.' Sometimes grated Mooli (Indian radish) is added. Good with spiced roast chicken, roast fish or a mixture of salads. In Moghul Cuisine, Kachumbar was served as a companion along with Haleem, or Kebabs. During summer, Kachumber is associated with cool refreshing effect. Kachumbar, being finely chopped, allows it to be gathered in a scoop made out of a torn piece of Roti or Naan. Kachumber is the salad most served in any restaurant alongside a spicy meal.

6 well-flavoured tomatoes, chopped into small pieces
1 cucumber, peeled, deseeded and diced
4 radishes, cut into matchsticks
¼ red onion, very finely chopped
torn leaves from 8 sprigs mint
15g (½oz) coriander leaves, very roughly chopped
2 tbsp lime juice
1½ tbsp olive oil
1 small green chilli, halved, deseeded and very finely chopped
1½ tsp cumin seeds
plain natural yogurt for drizzling

Put everything except the cumin seeds and yogurt into a bowl. Toast the cumin seeds in a dry frying-pan for about a minute – you should be able to really smell their aroma – and throw these in. Mix everything and season. Drizzle with a little plain yogurt and serve.

Serves 4 as a side dish