India Kachumber Salad
Kachumber salad is a quintessential Indian side dish made with fresh, finely chopped vegetables such as cucumbers, tomatoes, and onions. Often served alongside spicy curries, biryanis, or grilled dishes, it provides a refreshing contrast to the rich and bold flavors of Indian cuisine. Its origins lie in the home kitchens of India, where simplicity meets versatility, with variations found across regions. Kachumber salad is a no-cook recipe, seasoned with lemon juice and spices such as cumin and chaat masala, highlighting India’s love for vibrant, tangy flavors. Naturally vegan, gluten-free, dairy-free, kosher, and halal, it’s a healthy addition to any meal.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
Total Time
10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 medium cucumber, finely chopped
- 2 medium tomatoes, finely chopped
- 1 medium onion, finely chopped
- 1 green chile, finely chopped (optional)
- 2 Tbsp (8 g) fresh cilantro, chopped
- ½ tsp (2 ml) roasted cumin powder
- ½ tsp (2 ml) chaat masala (optional)
- ¼ tsp (1 ml) salt, or to taste
- Juice of 1 lemon
Directions
- Wash and finely chop the cucumber, tomatoes, and onion. If using, finely chop the green chile for an extra kick. Combine these ingredients in a large mixing bowl along with the cilantro.
- Sprinkle the roasted cumin powder, chaat masala (if using), and salt over the vegetables. Drizzle the lemon juice over the mixture.
- Toss everything together gently until the vegetables are well coated with the spices and lemon juice. Adjust the seasoning to taste.
- Transfer the salad to a serving bowl. Serve fresh as a side dish with curries, rice, or grilled meats.
Notes
- For added crunch, you can garnish the salad with roasted peanuts or pomegranate seeds.
- If you prefer a milder onion flavor, soak the chopped onion in cold water for 5 minutes before mixing.
- Refrigerate the salad for up to an hour before serving for a chilled version, but note that the vegetables may release water over time.
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