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
9-10 basil leaves finely chopped
1/4 tsp. mustard paste
1/4 tsp. cumin powder
1 flake garlic
salt to taste
Method
- Dip tomatoes in boiling water, cover and keep aside for 5 minutes.
- Remove, peel off skin carefully, cool tomatoes.
- Chop finely, place in refrigerator for 20 minutes.
- Add all other ingredients, mix gently.
- Bruise garlic and rub on the inside of a salad bowl.
- Transfer mixed kachumubar into seasoned bowl.
- Chill for 30 minutes or till required.
- Serve chilled with nacho chips, crudites, cheese fingers, etc.
Making time: 20 minutes (excluding chilling time)
Makes: 1 1/2 cups
Shelflife: 2 days refrigerated in chiller
Tomatoes Dishes Index
