This salad is the type of dish that is usually an accompaniment to a meal, and can be served that way or eaten as dessert. It is easy to make and I often make it for “bring a plate” events. It is wonderful garnished with pomegranate seeds and pistachio slivers. If you don’t have pomegranate seeds, soft dried cranberries or barberries are also very good, or drizzle with a little pomegranate molasses. Add a little sugar if you are serving it for dessert.

You might like to read What is a Kachumber? And also the Collection of Kachumber Salads.

Similar dishes include Fresh Mozzarella with Chargrilled Grapes, Radish and Cucumber Kachumber, Cucumber and Pineapple Kachumber, Apple and Celery Salad with Miso-Seed Dressing, Kachumber, and Chickpeas and Ginger Kachumber.

Browse all of our Indian Salads, our Apple Salads and Grape Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

Apple and Yoghurt Salad with Grapes | Seb Kachumber

ingredients

0.25 cup plain Indian (Desi) or Greek yoghurt

2 Tblspn fresh mint, chopped

pinch sea salt

3 Tblspn almond meal (or grind a few blanched almonds)

pinch or 2 of cardamom powder

2 Tblspn orange or lemon juice

3 medium-sized apples, cored and diced

0.5 cup seedless grapes, halved



garnish (optional)

pomegranate kernels and pistachio slivers

or mint leaves

method

Beat the yoghurt, mint, almonds, salt, cardamom and orange or lemon juice in a mixing bowl until smooth.

Fold in the apples and grapes, cover, and chill for at least ½ hour before serving.

recipe notes and alternatives

To serve this as a dessert, add sugar to taste.

While you can use almond meal, I like to grind almonds to a coarse powder, which adds texture to the dish.