Ingredients:

• 2 – Tomatoes
• 1 – onion, finely chopped
• 1/2 – yellow capsicum, finely chopped
• 1/2 – red capsicum, finely chopped
• 1/2 – green Capsicum finely chopped
• 1/2 tsp – Green chilli sauce
• 1 tsp – white Vinegar
• 1/2 tsp – ground Sugar or Brown sugar
• 1 sprig – Mint leaves finely chopped
• 10 – Basil leaves finely chopped
• 1/4 tsp – mustard paste
• 1/4 tsp – cumin powder
• 1 – flake Garlic
• Salt to taste

Method:

  1. Dip tomatoes in boiling water, cover and keep aside for 5 minutes. Remove, peel off skin carefully, cool tomatoes.
  2. Chop finely, place in refrigerator for 20 minutes.
  3. Add all other ingredients, mix gently.
  4. Bruise garlic and rub on the inside of a salad bowl.
  5. Transfer mixed kachumbar into seasoned bowl.
  6. Chill for 30 minutes or till required.
  7. Serve chilled with nacho chips, crudites, cheese fingers, etc.

Recipe courtesy of Saroj Kering