Recipe courtesy of Vegetable Kingdom Inc. DBA Moosewood Restaurant

Tomato Kachumber

  • Yield: 4 to 6 servings
Save Recipe


2 large tomatoes, cut into thin wedges

2 scallions, chopped

2 teaspoons chopped fresh mint leaves

1/2 teaspoon grated peeled fresh gingerroot

4 teaspoons fresh lime or lemon juice

4 teaspoons vegetable oil

1/4 teaspoon black mustard seeds

Salt to taste


  1. Combine the tomatoes, scallions, mint, ginger, and lemon or lime juice in a medium bowl.
  2. Heat the vegetable oil in a small pan or skillet and add the mustard seeds. When the seeds begin to pop (have a lid handy to contain them), remove the pan from the heat. Pour the oil and seeds over the tomato mixture, add salt to taste, and lightly toss. Let the salad marinate for about 30 minutes before serving.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Best Tomato Soup Ever

Roasted Tomato Soup

Cream of Fresh Tomato Soup

Tomato, Onion, and Cucumber Salad

Dad's Meatloaf with Tomato Relish

Easy Tomato Soup and Grilled Cheese Croutons

Lentil Vegetable Soup

Braised Pot Roast with Vegetables