Most people do not believe me, when I tell them that a lot of my cooking falls into a category of haphazard meanderings in the kitchen mostly built around what I have around. This is complemented by my love for traditional Indian regional recipes, mostly Bengali and North Indian varieties. These tend to be recipes from my childhood, or those that I have inherited from my husband’s family and meandering within these are South Indian (mostly tiffin) recipes that my family loves. Now, back to the haphazard, playful recipes, much like this Papaya and Pommegranate recipe that I am going to share with you today, these recipes come together often on weeknights, when I cook in spontaneous hurry without much thought for ceremony with little or less concern about taking pictures. These recipes are for me about the sheer fun of mixing and matching ingredients, and when they work out, I have the happiness not unlike opening a surprise gift, spontaneous, unexpected and simple.
A spiced salad such as this, falls into the loose clasification of a kachumber in Indian cooking, and then again, a kachumber typically does not have fruit. This being said, while we make and name many salsas fruit salsas, purists often frown at these classifications. Well, what ever we choose to call it, I had created this condiment as an accompaniment to some simple grilled fish that I was cobbling together for a weeknight. The light and absorbant flesh of the papaya mingled with the spicy notes of the black salt and chili, creating a flavors that were magical together. They sparked up our simple dinner, the only problem was that the kids found it a little too spicy. So, I have been told to tone down the green chilies for the next iteration. Looks like, this weekend I will be making two versions of this salsa.
A colorful and well seasoned salsa guaranteed to add color and pep to your table. Perfect with your favorite whole grain chips as well.
- 2 cups of fresh papaya, diced
- 1/3 cup fresh pomegranate seeds
- 2 tablespoons diced red onions
- 1/2 teaspoon freshly grated ginger
- 1 meyer lemon, halved and seeded
- 1/2 teaspoon black salt
- 1 green chili, minced
- 2 tablespoons chopped cilantro
- Place the papaya and pomegranate seeds in a mixing bowl and mix together.
- Stir in the diced onions and the freshly grated ginger and mix well.
- Squeeze in the lemon juice and add in the black salt and the minced chili and mix well.
- Stir in the cilantro. Chill the salsa for about 30 minutes or longer and enjoy with any dish that needs a spark of color and flavor.