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Indian Vegetable and Fruit Salad (Pachadi)

Photo: Iain Bagwell; Styling: Karen Shinto
Total time 30 mins
Yield Serves 4 (serving size: 3/4 cup)
The first time we tried this fresh summer side dish, submitted by reader Vishal Velusamy, of Pasadena, California, we were hooked on the combination of fruit, vegetables, and Indian spices. It's great served as a salad or a salsa.


  • 1 cup chopped pineapple
  • 1 cup chopped cucumber
  • 1/2 cup chopped tomato
  • 1/2 cup chopped red onion
  • 1/2 cup chopped cilantro leaves
  • 1 teaspoon minced jalapeño chile
  • 1 teaspoon kosher salt
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon brown mustard seeds
  • 1/2 teaspoon cumin seeds

Nutrition Information

  • calories 101
  • caloriesfromfat 63 %
  • protein 1 g
  • fat 7 g
  • satfat 1 g
  • carbohydrate 10 g
  • fiber 1.5 g
  • sodium 375 mg
  • cholesterol 0.0 mg

How to Make It

  1. Combine all ingredients except oil and spices in a medium bowl. Heat oil in a small frying pan over high heat until very hot, about 2 minutes. Remove from heat and add spices. When mustard seeds pop, 1 to 2 minutes, pour over vegetable mixture and mix well. Serve as a side dish with shrimp.