Kachumbar, or kachumbari, is a staple salad on any Omani table. It compliments the meat, usually composed of heavy meats and rice dishes, adding a lightness to the meal. Kachumbars are derived from India, where they are also prevalent.
This is a unique take on the dish with the addition of mangoes. The onions are lightened by soaking them in water to remove their harshness. The onions and cucumbers' crunch complement the mangoes' sweetness. This dish has flavours, sweet, sour, and herbal textures, crunchy and soft. I like to serve this kachumbar more as a salad for its uniqueness and to highlight that we are in mango season.
Bahari is a cookbook about the food and culture of Oman. Dina Macki is a chef, recipe developer, food writer, and presenter. She has written for gal-dem magazine, Pit magazine, and BBC Good Food magazine. She has also worked for The Anglo-Omani Society, which has deepened her knowledge of Oman's history and given her access to an incredible global network. This cookbook delves into the cuisine of Oman, its diverse culture, and its food stories, which are poignant and real. The recipes are authentic and delicious, bringing a new flavour to my table.
For more recipes from this cookbook, click here.
Ingredients:
1 small onion, preferably white, very thinly sliced
2 cups water
1/2 teaspoon salt
2 ripe mngoes, peeld and cubed
1 cucumber, peeled and diced
8-10 cherry tomatoes, halved
4 tablespoons cilantro, minced
Salt, to taste
Juice of 1-2 limes
Pomegranate seeds
Soak the onion with the water and salt for at least 20 minutes. Drain well in a colander. This allows the onion to mellow out and not be as sharp.
Mix all the ingredients except the pomegranate seeds, tossing them well. Taste for tartness, which will depend on the sweetness of the mangoes. Add more lime juice if desired. Serve in a bowl garnished with the pomegranate seeds.
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