Indian Vegetable and Fruit Salad (Pachadi)

Photo: Iain Bagwell; Styling: Karen Shinto

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.

Yield: Serves 4 (serving size: 3/4 cup)
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 101
  • Calories from fat: 63%
  • Protein: 1g
  • Fat: 7g
  • Saturated fat: 1g
  • Carbohydrate: 10g
  • Fiber: 1.5g
  • Sodium: 375mg
  • Cholesterol: 0.0mg

Ingredients

  • 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

Preparation

  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.
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Indian Vegetable and Fruit Salad (Pachadi) Recipe at a Glance
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