This light, refreshing Indian kachumber salad makes a perfect side for summer meals and pairs especially well with rich, creamy curries. Bright lemon juice, crisp cucumber and sharp red onion create a lovely contrast to heavier dishes.
Kachumber salad is a simple, vibrant Indian side made from freshly diced cucumber, tomatoes and onion, tossed with lemon juice and fresh herbs. Some versions include chopped chilli for heat, but it’s equally good mild.
What is kachumber salad?
Kachumber is a traditional Indian salad of raw, finely chopped vegetables—usually cucumber, tomatoes and onion—seasoned with lemon or lime juice and fresh herbs. It’s quick to prepare and acts as a refreshing counterpoint to spicy or creamy mains.
Ingredients in this kachumber salad
For this version I use:
- Cucumber, diced
- Tomatoes — large ripe tomatoes or cherry tomatoes, diced
- Red onion — milder than brown onion; substitute Spanish onion or spring onions if needed
- Chilli pepper — optional; remove seeds for less heat
- Fresh lemon juice — freshly squeezed for best flavour
- Fresh herbs — a mix of coriander (cilantro) and mint leaves, chopped
- Salt and pepper to taste
How do you make kachumber salad?
This salad is effortless: dice the vegetables, combine them in a bowl, squeeze over lemon juice and stir in the chopped herbs. Season with salt and pepper and it’s ready. It takes about five minutes to prepare and requires no cooking.
Adaptations and substitutions
Make the salad your own by adding grated carrot, diced radish, or red or yellow bell pepper. If you prefer a little oil, stir in a splash of olive oil. If you’re out of lemon, a small amount of white wine vinegar will work, though the taste will be slightly different.
For extra flavour, sprinkle a pinch of ground cumin, ground coriander, cayenne or chaat masala. These spices complement the freshness and add an aromatic note without overpowering the salad.
What to serve with kachumber salad?
Kachumber is ideal with creamy and rich curries, grilled meats or kebabs. It pairs beautifully with butter chicken, chicken korma, Indian lamb chops and chicken tikka. It also complements Mediterranean and Middle Eastern dishes, making it a versatile side for many cuisines.
How long does it stay fresh?
The salad is best served immediately, while the vegetables are crisp. It will keep in the refrigerator for a day, though the vegetables soften slightly with time, so fresh is best.
Recipe
Indian Kachumber Salad
Author: Corina Blum
This light Indian side dish is perfect with a hot creamy curry. The tomatoes, cucumber, onions and fresh herbs cut through the richness.
Prep time: 5 mins • Cook time: 0 mins • Total time: 5 mins • Serves: 4 • Calories (approx): 46 kcal
Ingredients
- 1 cucumber, diced
- 3 tomatoes, diced
- 1 red onion, diced
- 1 chilli pepper, sliced (seeds removed for less heat)
- Juice of 1 lemon
- 2 tablespoons coriander leaves, chopped
- 1 tablespoon mint leaves, chopped
- Pinch of salt
- Pinch of pepper
Instructions
- Prepare and dice all the vegetables.
- Mix the cucumber, tomatoes, onion and chilli in a bowl. Add the chopped coriander and mint.
- Squeeze over the lemon juice, toss to combine and season with salt and pepper to taste.
Notes
Nutritional information is approximate and intended as a guideline.
Nutrition
Approximate per serving: 46 kcal; Carbohydrates 10 g; Protein 2 g; Fat 1 g; Fiber 2 g; Vitamin C 42 mg; Potassium 457 mg.
More Indian side dishes
If you enjoy Indian flavours, try other simple sides such as Bombay potatoes, dry curried okra, tomato-cucumber raita or nigella seed flatbread for a complete meal.
Pin for later
Save this recipe for a quick, fresh side anytime you need a bright contrast to rich mains.
Places I’m sharing this recipe
Shared with Cook Blog Share.