Ambrosial. Piquant. Palatable. Delicious. The adjectives wear out, the flavors of this colorful melange of fruit and veggies does not. One of the most sensational relish of this summer. I made it several times, serving family, friends and loved ones. The sweetness of the mangoes, the tartness of the lime, the saltness of the rock salt and the crunch of the veggies… all add their best essence to this phenomenal salsa. The best bit?…. it’s inanely easy to make it.
Salsa is the mexican term for our humble Indian veggie kachumbar. Basically used as a relish to dip your chip in. I found, it works wonders with our Gujrati khakhra too.
So, in essence, kachumbar with khakhra is the Indian cousin of a salsa served with tortilla chips!
Serve the melange with quesadillas or as a side to Burritos or with any chip/scoops or with dosas/khakhras.
- 1 ripe but firm mango, chopped into small squares
- 1 tiny onion, chopped
- 1 tiny tomato, chopped
- 1 green chili – minced
- 1/2 cup bell peppers, chopped
- 1/2 tsp olive oil
- Juice of 1 lime
- rock salt to taste
- 1 tsp coriander leaves and mint leaves, chopped
Really? you need a method???
Well, combine all the ingredients. Mix well. Refrigerate for at least 30 minutes for all the flavors to combine.
See? Super easy isn’t it.
I have an idea, chop up all the stuff, ask your kid to combine the fruit-veggie-seasonings. Watch your child glow with pride. Praise the flavors. Bask in the goodness going down your child’s digestive tract.
Satiate those cruel hunger famished pangs, with a bowl full of magic:
This is my entry to Preeti’s (simplytadka.com) to dishitout event.