In addition to its use as a topping for the Mild Indian Chili with Paprika (see here), this relish is an excellent side dish on its own. This relish can be stored tightly covered in the refrigerator for two days. This recipe comes from Indian chef Julie Sahni in her book Savoring Spices and Herbs, page 163.
1 cup chopped tomatoes, red, yellow, or a combination
½ cup chopped peeled cucumber
¼ cup chopped red onion
¼ cup sliced radishes
¼ cup chipped cilantro
¼ tsp kosher salt
Combine all the ingredients in a bowl.
Makes 2 cups.