Simple Onion Kachumbar

This recipe is put together in less than five minutes. It’s the usual accompaniment to curry and rice, pulaos and biryanis all over India. It also makes a first-rate quasi-mignonette sauce for raw oysters or clams. Any kachumbar is best eaten within an hour or two of making it. No need to throw out leftovers, though; just realize that they won’t taste as vivid.