INGREDIENTS:
2 cups chopped tomatoes
1 cup chopped onions
1 cup chopped cucumber
1 cup chopped cilantro leaves and tender stems
2 tablespoons of thinly-sliced green Serrano chilies, seeds and veins removed
1/2 teaspoon roasted cumin seeds
Juice of 1 lemon
Kosher salt to taste
PREPARATION:
Combine all the ingredients in a bowl and serve immediately with Tandoori
Chicken or cover and refrigerate. Keeps for 5 days.
Yield: 4 servings
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Combine all the ingredients in a bowl and serve immediately with Tandoori Chicken or cover and refrigerate. Keeps for 5 days.