Indian Salsa (Kachoomar)

Course :	Curry
From:	HungryMonster.com
Serves:	1

Ingredients:

2	cups	chopped tomatoes
1	cup	chopped onions
1	cup	chopped cucumber
1	cup	chopped cilantro leaves and tender stems
2	tablespoons	thinly-sliced green chilies -- seeds discarded
1/2	teaspoon	roasted cumin seeds
1	Medium	lemon -- juice of
1	teaspoon	salt to taste

Preparation:

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