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.
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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.
Kachumber Salad Ingredients
Here are a few ingredients that you will need to make the Kachumber salad recipe.
- 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 have used 1 green chili, you can also skip it.
- Lime juice - I used the juice of half a 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 Indian Kachumber Salad
Add the diced cucumber, onions, tomatoes, green chili, coriander leaves, roasted cumin powder, salt, pepper, and lime juice 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 Salad?
Serve Kachumber Salad as an accompaniment with Indian Curries like Paneer Makhani, Palak Paneer, Dal tadka, or Vegetable Biryani.
Tips & Variations 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.
- 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.
- Serve Immediately: This salad tastes best when freshly made, but leftovers can be refrigerated in an airtight container overnight and consumed the next day.
More Cucumber Recipes
More Salad Recipes
- Quinoa Black Bean Salad
- Chickpea Salad with Yogurt dressing
- Boiled Peanut Salad
- Macaroni Salad
- Avocado Cucumber Tomato Salad
- Chickpea Cucumber Salad
- Lentil Salad
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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 & Variations
- 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.
- 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.
- Serve Immediately: This salad tastes best when freshly made, but leftovers can be refrigerated in an airtight container overnight and consumed the next day.
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