Indian tomato onion salad is a fresh and delicious topping for pappadum crackers. Loaded with tomatoes, onions, spices, and fresh coriander and mint, it is super easy to make and is also the perfect complement to grilled chicken or fish. In a pinch, enjoy them with crisp tortilla chips!
Finely dice the tomatoes and place in a colander to drain off any excess juice.
Finely dice the red onion.
Combine the drained diced tomatoes, finely diced onion, finely chopped mint leaves and coriander, chili powder, salt, cumin, ginger powder, and lemon juice in a bowl. Stir well to mix.
Place tomato onion salad in the fridge for at least 30 minutes to let the flavors develop.
Serve with pappadum or tortilla chips.
Notes
Approximate volume measurements:
2 small tomatoes = 1 ½ cups diced
½ red onion = ⅓ cup diced
Juice from ½ lemon = 2-3 tablespoons
Adjust the amounts of the ingredients depending on desired taste.
Chili powder can be replaced by a jalapeno pepper, finely diced.
You can dice the tomatoes and onions into larger pieces, if preferred.
Mint leaves and cilantro leaves can be ripped into pieces if preferred over being chopped.
Add fined chopped cucumber for another flavor layer and extra crunch!