Indian Salsa (Kachoomar)

Course : Curry
Serves: 1
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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 / Directions:

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

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