Tomato Kachumber
Yield
4 servingsPrep
15 minCook
5 minReady
50 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
tomatoes
cut into thin wedges |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 2 | teaspoons |
mint leaves
fresh and chopped |
*
|
| ½ | teaspoon |
ginger
grated |
|
| 4 | teaspoons |
lime juice
|
|
| 4 | teaspoons |
vegetable oil
|
|
| ¼ | teaspoon |
mustard seeds, black
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
tomatoes
cut into thin wedges |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 1E+1 | ml |
mint leaves
fresh and chopped |
*
|
| 2.5 | ml |
ginger
grated |
|
| 2E+1 | ml |
lime juice
|
|
| 2E+1 | ml |
vegetable oil
|
|
| 1.3 | ml |
mustard seeds, black
|
|
| 1 | x |
salt
to taste |
*
|
Directions
Combine the tomatoes, scallions, mint, ginger and lime juice in a medium bowl.
Heat the vegetable oil in a small skillet.
Add the mustard seeds.
Have a cover ready to contain the seeds as they begin to pop.
Remove from heat.
Pour over the other ingredients, add salt to taste and lightly toss.
Let marinate for 30 minutes before serving.
