Photo: Iain Bagwell; Styling: Karen Shinto Photo by: Photo: Iain Bagwell; Styling: Karen Shinto

Indian Vegetable and Fruit Salad (Pachadi)

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.

Sunset SEPTEMBER 2012

  • Yield: Serves 4 (serving size: 3/4 cup)
  • Total:30 Minutes


  • 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


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.

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

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Indian Vegetable and Fruit Salad (Pachadi) recipe