Indian Salsa (Kachoomar)

Recipe Ingredients

2 cups	125g / 4.4oz	Chopped tomatoes
1 cup	62g / 2.2oz	Chopped onions
1 cup	146g / 5.1oz	Chopped cucumber
1 cup	16g / 0.6oz	Chopped cilantro leaves and tender stems
2 tablespoons	30ml	Thinly-sliced green chilies - seeds discarded
1/2 teaspoon	2.5ml	Roasted cumin seeds
1		Lemon - juice of
		Salt to taste

Recipe Instructions

Combine all the ingredients in a bowl and serve immediately with Tandoori Chicken or cover and refrigerate. Keeps for 5 days.

Yield: 4 servings

Source:
FoodTV Show CHEF DU JOUR, JULIE SAHNI, SHOW #DJ9455

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