This Pineapple Kachumbar Salad is a great condiment with kebabs, samosas, fried chicken, biryani or any main entrée. The traditional indian “kachumbar” is a medley of finely chopped fresh raw salad vegetables which is usually served as a side dish. It is made with finely chopped fresh onions, tomatoes, cucumber, radish, cilantro etc with lemon juice and salt and for some heat a hint of finely chopped green chillies which is optional. I gave a tongue tingling twist to the traditional indian kachumbar by adding pineapple to it. It was refreshingly sensational and everybody enjoyed it.
Make this on a hot summer day for lunch as I did, you would just love it!
3 or 4 rings of fresh or canned Pineapple
1 medium sized Onion
1 or 2 medium sized Tomatoes
1/2 a Red bell pepper
1 Green chilli
1 cup Fresh Cilantro
Juice of half a lemon
1 tbs Pomegranate syrup
1/2 a tsp Chopped ginger
Salt and Pepper
1 tbs Olive oil
1. Chop the pineapple rings into small dices. Peel, wash and finely chop the onions. Wash, deseed the tomatoes and finely chop them with a sharp knife. Then finely chop the red bell pepper, 1 green chilly and fresh cilantro.
2. Take a salad platter and place the ingredients layer by layer. First place the diced pineapple, chopped tomatoes, onions and finally the chopped red bell pepper one layer on top of another as shown in the picture. Now arrange the chopped coriander on all the four sides of the platter like a border.
3. Whisk together all the ingredients of the dressing. Pour the dressing all over the salad just before eating. Mix well and enjoy.