Bell Pepper Salad Recipe – Cranberry & Tandoori Masala Indian Kachumber

Last Updated on 2 months by Neha Deshmukh

Bell Pepper Salad Recipe – Cranberry & Tandoori Masala Indian Kachumber

Hey everyone! If you’re anything like me, you’re always on the lookout for a vibrant, flavourful side dish that’s quick to whip up. This Bell Pepper Salad with a touch of Tandoori Masala and the surprising sweetness of cranberries is exactly that. I first made this for a summer picnic, and it was a huge hit – everyone kept asking for the recipe! It’s become a regular in my kitchen, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average salad. It’s a delightful explosion of textures and tastes – the crispness of the bell peppers, the zing of lemon, and the warm, aromatic spices. It’s incredibly refreshing, light, and perfect for a hot day. Plus, it comes together in under 30 minutes! It’s a fantastic way to add a little Indian flair to your meal.

Ingredients

Here’s what you’ll need to make this colourful kachumber:

• 1 small Red Onion
• 1 medium Tomato
• 1 Yellow Bell Pepper
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 1 Cucumber
• 1-2 Green Chili (adjust to your spice preference!)
• 10 springs Cilantro
• 1 tbsp Oil
• 1/2 tsp Tandoori Masala
• 1 tsp Chaat Masala
• 1 tbsp Lemon Juice
• 1/4 cup Dried Cranberries
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to really make this salad shine:

• Tandoori Masala: This spice blend is a cornerstone of North Indian cuisine, traditionally used for marinating meats cooked in a tandoor oven. It’s warm, smoky, and adds a beautiful depth of flavour. You can find it at most Indian grocery stores, or even online.
• Chaat Masala: Oh, Chaat Masala! This is the flavour of Indian street food. It’s tangy, savoury, and slightly fruity – a truly magical blend. It’s what gives this salad that authentic kachumber kick.
• Bell Peppers: While bell peppers aren’t traditionally used in every Indian salad, they’ve become increasingly popular, especially in modern Indian cooking. You’ll find them used in a lot of regional variations, adding a lovely sweetness and crunch. I love using a mix of colours for visual appeal!
• Dried Cranberries: Okay, this one might seem a little unusual, but trust me! The sweetness of the cranberries balances the spices beautifully and adds a lovely chewy texture. It’s a little twist I love, but feel free to experiment with other dried fruits.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large wok or pan over medium-high heat.
2. Add the chopped red onion, tomato, and green chilies. Sauté for 3-4 minutes, stirring constantly, until the onions start to soften.
3. Sprinkle in the tandoori masala and chaat masala. Stir well to combine, letting the spices bloom for about 30 seconds – you’ll smell the amazing aroma!
4. Add the chopped bell peppers and sauté for another 2-3 minutes, until they’re slightly tender-crisp. We don’t want them mushy!
5. Gently mix in the chopped cucumber and lemon juice. Remove the pan from the heat.
6. Season with salt to taste. Give it a gentle toss to combine everything.
7. Finally, garnish with the dried cranberries and fresh cilantro. Serve immediately, or chill for later.

Expert Tips

Want to take this salad to the next level? Here are a few of my go-to tips:

• Texture is Key: Don’t overcook the bell peppers! You want them to retain a bit of crunch.
• Spice it Up (or Down): Adjust the amount of green chili to your liking. If you’re sensitive to heat, start with half a chili and taste as you go.
• Fresh is Best: Use fresh cilantro for the brightest flavour.

Variations

This salad is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your chaat masala doesn’t contain any hidden dairy ingredients (some brands do).
• Gluten-Free Adaptation: This recipe is also naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce or omit the green chili.
  • Medium: Use 1 green chili.
  • Hot: Use 2 green chilies, or add a pinch of cayenne pepper.
• Festival Adaptation: This salad is fantastic served during celebrations like Diwali or Holi. It’s a light and refreshing counterpoint to richer dishes. My aunt always makes a huge bowl for our family gatherings!

Serving Suggestions

This Bell Pepper Salad is a perfect side dish for:

• Grilled meats or vegetables
• Indian curries and dals
• Roti or naan
• As a light lunch on its own

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh, as the bell peppers will lose some of their crunch over time.

FAQs

Let’s answer some common questions:

• Can this salad be made ahead of time? You can chop the vegetables ahead of time, but I recommend assembling the salad just before serving to keep it crisp.
• What is the best way to chop the vegetables for this salad? I like to chop everything into bite-sized pieces – about ½ inch. Uniformity makes it easier to eat and looks nicer too!
• Can I use other types of dried fruit instead of cranberries? Absolutely! Raisins, chopped apricots, or even dried cherries would work well.
• What is the difference between Chaat Masala and Tandoori Masala? Chaat Masala is tangy and fruity, used for flavouring snacks and salads. Tandoori Masala is warm and smoky, traditionally used for marinating meats. They’re both delicious, but have very different flavour profiles.
• Is this salad suitable for a packed lunch? Yes! It travels well and is a healthy and flavourful addition to any lunchbox.