Kachumber / Kuchumber Salad is a simple and classic Indian salad recipe made with freshly diced cucumber, tomatoes, onions, chili peppers, and lime juice. Serve it as a side with Indian curries, Biryani. Vegan, Gluten-free, Low carb, and Oil-free recipe.
Kachumber is a popular and healthy salad prepared at every Indian home. It is also available at many Indian restaurants. This refreshing and crunchy salad makes a great accompaniment to an Indian meal.
It’s really easy to make this salad. It’s just a matter of chopping up your veggies and tossing them together in a bowl and does not require any cooking and comes together in 15 minutes.
This Kachumber salad is very similar to a classic Mexican recipe called Pico De Gallo made from fresh tomato, cilantro, onion, and jalapeno.
What is Kachumber Salad?
Kachumber or cachumber is a salad made with chopped cucumber, onion, and tomato salad, sometimes chili pepper and dressed with lime juice and spices.
Ingredients for Kachumber Salad
- Cucumber - I used English cucumber, 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 have used 1 green chili, you can also skip it.
- Lime juice - I used the juice of half lime. Feel free to increase or decrease according to your preference. 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 Kachumber Salad
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.
What to Serve with Salad?
Kachumber Salad can be served as an accompaniment with Indian Curries like Paneer Makhani, Palak Paneer, Dal tadka, or Vegetable Biryani.
Tips & Variations
- To reduce the sharpness of raw onion flavor, soak chopped onion in water for 15 minutes, drain, and then use it.
- You can also add 1-2 tablespoons of freshly chopped mint.
- Add vinegar to taste instead of lime juice.
- You can also add extra vegetables of your choice like radish, carrot, and bell peppers.
- This salad tastes best when freshly made but leftovers can be refrigerated in an airtight container overnight and consumed the next day.
Looking For More Salads? Try These
- Quinoa Black Bean Salad
- Chickpea Salad with Yogurt dressing
- Boiled Peanut Salad
- Macaroni Salad
- Avocado Cucumber Tomato Salad
- Chickpea Cucumber Salad
Kachumber Salad Recipe
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 medium 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.
Notes
Tips & Variations
- To reduce the sharpness of raw onion flavor, soak chopped onion in water for 15 minutes, drain, and then use it.
- You can also add 1-2 tablespoons of freshly chopped mint.
- Add vinegar to taste instead of lime juice.
- You can also add extra vegetables of your choice.
- This salad tastes best when freshly made but leftovers can be refrigerated in an airtight container overnight and consumed the next day.
Nutrition
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