Kachumber, also known as Kuchumber Salad, is a simple and classic Indian salad made with freshly diced cucumbers, tomatoes, onions, chili peppers, and lime juice. It's a refreshing side dish that pairs perfectly with Indian curries and biryani. This salad is vegan, gluten-free, low-carb, and oil-free.
Kachumber is a popular and healthy salad prepared at every Indian home. It's also commonly found at Indian restaurants and takeaway spots. This refreshing and crunchy salad makes a great accompaniment to an Indian meal.
Just like my Indian onion salad, this Kachumber salad is incredibly easy to make. Simply chop up your raw veggies, toss them together in a bowl, and you’re done—no cooking required! It comes together in just 15 minutes. It pairs well with roti, jeera rice, and curries like palak paneer, and dal tadka.
This Kachumber salad is similar to a classic Mexican recipe called Pico de Gallo, made from fresh tomato, cilantro, onion, and jalapeno.
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What is 'Kachumber'?
In the Hindi language, the word "kachumber" means "chopped vegetables."
Kachumber or cachumber is a traditional Indian salad made with chopped cucumber, onion, and tomato, sometimes chili pepper, and dressed with lime juice and spices. The salad is generally served as a side dish with Indian meals and is a refreshing and healthy salad option.
Ingredients
- Cucumber - I used English cucumber, and Persian cucumbers work too.
- Tomatoes - I used Roma, but cherry tomatoes also work.
- Onion - Red onion works best in salads, so that’s what I used. You may also use yellow or white onions.
- Green Chili - I used 1 green chili, you can also skip it.
- Lime Juice - Use juice of half a lime or lemon. You may also use vinegar instead.
- Fresh Herbs - I used only coriander leaves. You may also add some mint leaves.
- Seasoning - salt, black pepper, and roasted cumin powder.
How to Make Indian Kachumber Salad
Add 1 cup diced cucumber, ½ cup onion (diced), 1 cup tomatoes (de-seeded and diced), 1 green chili (finely chopped), ¼ cup coriander leaves (chopped), ½ teaspoon roasted cumin powder, salt, pepper, and juice of half lime to a large mixing bowl. Toss everything well!
Serve immediately or place in the fridge for about 30 minutes before serving.
What to Serve with Indian Kachumber Salad?
The kachumber salad pairs well with Indian-style meals. Serve Kachumber Salad as an accompaniment with Indian curries like paneer makhani, palak paneer, dal tadka, or rice dishes from vegetable biryani, veg pulao, and khichdi.
You can also use this salad in sandwiches, wraps, or tacos.
Storage Suggestions
Kachumber salad doesn't keep well when stored in the fridge, so it is best when served fresh. The vegetables release their juices, making the salad watery when mixed with salt and spices.
You can meal-prep by chopping the veggies in advance, and when you are ready to serve, toss them with lemon juice, salt, and spices.
If you have leftovers, you can store them in the refrigerator for up to 1 day when stored properly in an airtight container.
Tips to make the Best Kachumber Salad Recipe
- Reduce the pungent taste of Onion: To reduce the sharpness of raw onion flavor, soak chopped onion in water for 15 minutes, drain, and then use it.
- Serve Immediately: This salad tastes best when freshly made, but leftovers can be refrigerated in an airtight container overnight and consumed the next day.
Variations
- Fresh Herbs: You can add 1-2 tablespoons of freshly chopped mint to add a depth of flavor to the salad.
- Acidity: You can use white vinegar instead of lime or lemon juice to add a tangy flavor to the salad.
- Other Vegetables: You can add other vegetables of your choice, like radishes, bell pepper, and carrots.
- Spices: You can also add chaat masala for a zing.
Frequently Asked Questions
Yes, Kuchumber salad is considered a healthy dish, as it is rich in dietary fiber, vitamins, and minerals and low in calories from fresh vegetables.
Yes, If you don't eat onions, you can simply skip them or substitute them with another veggie, such as bell peppers, carrots, or radishes.
To make Kachumber raita, add chopped cucumber, onions, and tomatoes to the whisked plain yogurt along with some spices like roasted cumin powder, and salt. This kachumber raita pairs very wonderfully with biryani.
More Indian Salad Recipes
Kachumber Salad Recipe
Equipment
Ingredients
- 1 small english cucumber (about 1 cup)
- 2 medium roma tomato de seeded (about 1 cup)
- 1 small onion (about ½ cup)
- 1 green chili finely chopped
- ½ teaspoon roasted cumin (jeera) powder
- salt and black peper adjust to taste
- juice of ½ lime
- ¼ cup coriander leaves finely chopped
Instructions
- In a large mixing bowl, add the diced cucumber, onions, tomatoes, green chili, coriander leaves, roasted cumin powder, salt, pepper, and lime juice. Toss everything well!
- Serve Immediately or place in the fridge for about 30 minutes before serving.
Video
Notes
Tips to make the Best Kachumber Salad Recipe
- Reduce the pungent taste of Onion: To reduce the sharpness of raw onion flavor, soak chopped onion in water for 15 minutes, drain, and then use it.
- Serve Immediately: This salad tastes best when freshly made, but leftovers can be refrigerated in an airtight container overnight and consumed the next day.
Variations
- Fresh Herbs: You can add 1-2 tablespoons of freshly chopped mint to add a depth of flavor to the salad.
- Acidity: You can use white vinegar instead of lime or lemon juice to add a tangy flavor to the salad.
- Other Vegetables: You can add other vegetables of your choice, like radishes, bell pepper, and carrots.
- Spices: You can also chaat masala for a zing.
Nutrition
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