Kachumbari (Tomato and Onion Relish)

Name: Kachumbari (Tomato and Onion Relish)
Total time: 15 min
Yield: 6 servings
Cuisine: jewish
Ingredients: 4 ripe but firm tomatoes, very thinly sliced; 2 medium red onions, halved then very thinly sliced; 1 carrot, peeled and sliced; 1/2 cucumber, peeled and sliced; 1 lemon, juiced (4 to 5 tablespoons); 1 tablespoon chrain (beet horseradish) or regular prepared horseradish; 1/2 teaspoon red-pepper flakes; 1/2 teaspoon garam masala or curry powder; Salt and freshly ground black pepper, to taste

Recipe from Michael W. Twitty

Adapted by Kayla Stewart

Published April 6, 2022

Kachumbari (Tomato and Onion Relish) — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 15 minutes, plus resting
Rating: 4(76)
Comments: Read comments

In his book, “Koshersoul,” the food historian Michael W. Twitty explores the varied cuisines of the global Jewish diaspora. Kachumbari, the Swahili word that means “pickle,” can be traced to Kenya and other East African countries where the tomato and onion mix is served as a salad or relish. This dish exemplifies a tradition of hospitality: Appetizers or snacks — salatim in Israel, kemia in North Africa and mezze in the Middle East — are offered to house guests. After tasting the small plates, the visitors then decide if they would like to stay and enjoy the main meal. This deeply flavored kachumbari can be served with nearly any fish or other protein-based dish, and can also be offered alongside plantains, or with hummus and pita. —Kayla Stewart

Featured in: ‘Blackness Deserves a Seat at the Seder’

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Ingredients

Yield:6 servings

4ripe but firm tomatoes, very thinly sliced
2medium red onions, halved then very thinly sliced
1carrot, peeled and sliced
½cucumber, peeled and sliced
1lemon, juiced (4 to 5 tablespoons)
1tablespoon chrain (beet horseradish) or regular prepared horseradish
½teaspoon red-pepper flakes
½teaspoon garam masala or curry powder
Salt and freshly ground black pepper, to taste

Ingredient Substitution Guide

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Preparation

Step 1
Place the sliced tomatoes, onions, carrot and cucumber in a bowl. Squeeze lemon juice over the mixture and add the horseradish. Sprinkle with the red-pepper flakes and garam masala, then season with salt and pepper. Toss together to mix.
Step 2
Allow flavors to develop at room temperature for at least 30 minutes or up to 3 hours, then serve as a relish or salad.

Ratings

4 out of 5

76 user ratings

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Comments

bisongwen3 years ago

This recipe looks delicious. I learned to make this from rural Tanzanian women. They would slice the onions, then add an incredible amount of salt. They worked the salt into the onions, until the onion slices were separated and completely soft. Then, they washed the salt off the onions with 2+ rinses. Then added the tomatoes and lemon juice. It was served primarily as a garnish for rice or ugali (a corn flour paste), but if meat were available, it would garnish it as well.

Kenyanjat3 years ago

This dish is actually Indian in origin. It is the Swahili adaptation of the Indian work Kachumber. You can also add cilantro to the recipe for an additional flavor profile.

DD3 years ago

I make a lot of Japanese tsukemono, so your salt-ahead strategy appealed to me. I massaged the red onions for about two minutes, until soft; then I added the cucumbers and massaged them too for another minute. I used Penzey’s excellent Maharajah curry powder. This relish added pizzazz to crab cakes from Jenny Fitch’s Fearrington House Cookbook. Cheers!

Judy Kibinge2 months ago

Kachumbari is indeed an east African staple - like some of our cuisine, influenced by India but evolved over time to be a very particular kind of Swahili cuisine. And Im not sure this recipe IS that particular KIswahili cuisine! Ive never had Kachumbari with carrots, and certainly never had it without Dhania (cilantro). The cilantro is a must!!! IThe addition of Horseraddish is ... well, new and something I must try!

make ahead?1 year ago

It says 30 mins to 3 hrs.. does that mean this can’t be made a day ahead?

SS2 years ago

Next time I'd use only 1.5 red onions - besides that it was delicious!

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