Tip #1 : Dry-saute the nuts until they are just browned. This preserves the crunch and adds flavor

Tip #2 : The seeds and skin of an Indian cucumber are thick, so if that is what you are using, peel the cucumber and remove hard seeds before adding to the salad

Tip #3 : If you are not a fan of spicy food, remove the seeds of the green chilies and chop them very find before you add them to the salad

Tip #4 : For a spicier kachumber salad, just sprinkle on some chili flakes

Tip #5 : If you actually do add green chilies, keep them on the large side so people can see and remove them with ease

Tip #6 : Let the salad sit for about 5 minutes after adding vinegar. This lets flavors meld together and the vinegar, pickles and onions to reduce their strong flavor

Tip #7 : If you are a spice maniac, use Thai green chili or red chili powder. If you can’t handle the spice, choose wither the Thai chili or the red chili powder

Reminders

Cut the tomatoes, onions and cucumbers the exact same size