Chibhda nu Kachumber, one of the many ways wild-melons are enjoyed

Kachumbers of Gujarat

Chibhdu can be an acquired taste, but people who like it,  enjoy it in even with a sprinkle chaat masala. They can be that good. We’re at the end of chibhda season, so the ones we find are nicely ripe, even better to make this easy Chibhda nu Kachumber!

Chibhda nu Kachumber

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Prep Time 10 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 3 cups ripe chibhda peeled and diced
• 1/2 cup fresh coconut shredded
• 1/2 cup coriander finely chopped
• 2 teaspoons ginger, green chilli, and garlic minced or pounded
• 1/2 tsp lemon juice adjust to chibhda's tartness
• 1 tsp sugar adjust to taste
• salt to taste

Method

 

Just before serving, tip the diced chibhda into a mixing bowl. Add the rest of the ingredients and give it a good mix.

Serve as part of the meal.

It is completely option, but for the pop of colour, I have sprinkled some lasan-marcha ni chutney (a staple with Gujarati Adivasi households) over the kachumber.

You can replace chibhdu with the big desi cucumbers local to your region.