A simple salad with juicy ripe tomatoes, sweet red onions, fresh herbs and crunchy roasted peanuts. With no cooking and just a little chopping and tossing, this is the kind of salad that comes together almost effortlessly.
Serve it with Indian meals, grilled meats or fish for a fresh, flavorful side dish.
Tomato Kanda Koshimbir is a humble Maharashtrian side salad made with ripe tomatoes, red onion, green chilies, fresh cilantro/coriander and crushed roasted peanuts. It is bright and refreshing salad featuring juicy tomatoes, balanced by the sweetness of onion, a little heat from green chilies, and the nutty crunch of roasted peanuts. A little salt and just a touch of sugar or honey bring everything together. Fresh, tangy and refreshing, it makes an easy side for everything from Indian meals to grilled meats and fish.
If you’ve never heard of this specific koshimbir before, think of it as an Indian cousin of Mexican pico de gallo. The idea is similar, with fresh vegetables, herbs and chilies coming together in a bright, crunchy salad. While pico de gallo typically uses yellow onion and lime juice, this Indian side salad gets its sweetness from red onion and doesn’t need the citrusy punch. What makes it distinctly Maharashtrian, though, is the crushed roasted peanuts. They add a nutty crunch and a little richness that give this Tomato Kanda Koshimbir its own character.
A Familiar Favorite
Bright red tomatoes on the vine at the farmers market called my name, and I immediately thought of the humble Tomato Kanda Koshimbir my mom has made for as long as I can remember. I just returned from a trip to Pune and, ironically, didn’t eat it while I was there. Seeing those tomatoes at the farmers market brought back memories of mom’s dining table, where a fresh koshimbir often appeared on my plate.
It has been years since I’d made it myself, so I brought those tomatoes home and made a bowl. Sometimes that’s all it takes. A beautiful ingredient brings a familiar recipe back into your kitchen, and you realize you’ve missed it more than you knew!
Peak Tomato Season
The tomatoes are the star here, so use the ripest, most flavorful ones you can find. Farmers market tomatoes are particularly wonderful when they’re in season, but any ripe, juicy tomatoes will work.
Red onion adds sweetness and crunch, while green chilies bring a little heat. Fresh coriander, or cilantro, adds its characteristic earthy freshness. The roasted peanuts are what make this koshimbir distinctly Maharashtrian. I like to crush them coarsely so you get little nuggets of nutty crunch throughout the salad rather than a fine peanut powder. Salt brings out the flavors, while a little sugar or honey rounds out the acidity of the tomatoes.
It is the kind of everyday recipe that takes just minutes to make, yet brings so much freshness to a meal. There is no cooking involved, just a little chopping and tossing. And when tomatoes are at their summer best, you really don’t need much else!
Serve It Your Way
Tomato Kanda Koshimbir is traditionally served as part of an Indian meal, and I love it alongside dal and rice, a vegetable main and warm rotis or chapatis. It is especially good with richer or spicier dishes because the fresh, juicy tomatoes provide a welcome contrast.
You can easily make this koshimbir your own. Use cherry or grape tomatoes, add grated carrots or diced cucumber for extra crunch, or stir in freshly grated coconut. In green mango season, add diced or grated raw mango for a zesty flavor. For a creamier version, skip the citrus and toss everything with Greek yogurt instead. Just be sure to add the peanuts right before serving so they stay crunchy.
Tomato Kanda Koshimbir made with Cherry Tomatoes
You’ll find other versions finished with a phodani (tadka) of hot oil tempered with cumin and mustard seeds, turmeric, and asafetida, each family putting its own spin on the dish. My mom’s version has always been beautifully simple, letting ripe tomatoes take center stage.
If you enjoy fresh Indian salads, you’ll also love my Kakdichi Koshimbir and Gajarachi Koshimbir, both of which bring brightness and balance to everyday meals.
Why You’ll Love it
I love recipes like this because they don’t try too hard. A handful of fresh ingredients, simply combined, can completely change the feel of a meal. Tomato Kanda Koshimbir is bright, colorful, crunchy and full of the kind of straightforward flavor that makes you want another bite.
It takes just a few minutes to put together, needs no cooking, and is an easy way to bring something fresh and vibrant to the table. Make it when tomatoes are at their best, serve it alongside an everyday Indian meal, or bring it to a summer gathering with grilled meats, fish or kebabs. It’s the kind of recipe you’ll make once and then wonder why you didn’t have it in your rotation all along.
A bright Maharashtrian salad with tomatoes, red onion, green chilies and roasted peanuts. Easy to make and perfect alongside any meal.
Ingredients
Scale
2 medium tomatoes, small diced (see Variations)
1 small red onion, small diced (see Variations)
1 Thai or bird’s eye green chili, sliced
2 to 3 tablespoons crushed roasted peanuts
Salt, to taste
1/4 teaspoon sugar
4 to 5 sprigs cilantro/coriander leaves, chopped
Instructions
Combine the diced tomatoes, onion, green chili, crushed roasted peanuts, cilantro, sugar and salt in a small bowl (see FAQs & Notes)
Toss to mix everything well.
Serve immediately or refrigerate for up to 1 hour before serving.
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Recipe FAQ’s and Notes
Keep the peanuts crunchy
If making the koshimbir ahead of time, add the crushed roasted peanuts just before serving to retain their crunchy texture.
Recipe Variations
Change up the tomatoes: Try cherry or grape tomatoes for a slightly sweeter bite and a different texture.
Add more crunch: Grated carrots or finely diced cucumber make this koshimbir even more refreshing.
Bring in some coconut: A little freshly grated coconut adds subtle sweetness and a lovely texture.
Make it seasonal: When green mangoes are in season, add finely diced or grated raw mango for a bright, tangy twist.
Make it creamy: For a richer version, fold in a spoonful or two of Greek yogurt.
Give it a tadka: For a more traditional variation, finish it with a phodani (tadka) of hot oil tempered with cumin and mustard seeds, turmeric and asafetida.
Hi I’m Vasanti
…and I ❤️ cooking ‘n clicking! Welcome to Signature Concoctions — where the modern table meets Indian roots. I share recipes that celebrate the vibrant flavors of my Indian heritage, reimagined for everyday life in a modern kitchen.
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