Kachumber Salad

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Kachumber Salad

Kachumber Salad is a fresh and tangy Indian cucumber-tomato salad made in minutes, perfect as a healthy side dish with curries or rice meals.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Indian
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 medium (≈300 g) cucumber washed and diced (peel optional)
  • 2 medium (≈200 g each) tomatoes ripe, diced
  • ½ small red onion finely chopped
  • 1 green chilli finely chopped (optional, deseed to reduce heat)
  • 2 tbsp fresh cilantro (dhania) leaves chopped
  • 1 tbsp fresh lemon juice juice of about half a lemon
  • ¼ tsp ground cumin powder roasted if possible, optional
  • ¼ tsp ground black pepper
  • ½ tsp salt (or to taste)

Equipment

  • Mixing bowl
  • Knife
  • cutting board

Method
 

  1. Wash the cucumber, tomatoes and cilantro thoroughly. Dice the cucumber and tomatoes into small, bite-sized pieces. Finely chop the red onion and green chilli (if using). Chop the cilantro leaves.
  2. In a mixing bowl, add cucumber, tomato, onion, green chilli and chopped cilantro. Toss gently to mix.
  3. Sprinkle lemon juice over the vegetables. Add ground cumin powder, black pepper and salt. Toss again to combine everything well.
  4. Taste and adjust seasoning if needed. Serve immediately for best crunch and freshness. Optionally refrigerate for 10–15 minutes before serving.

Notes

This salad is best enjoyed fresh. If using cucumber with thick skin or seeds, you may peel or deseed it to avoid bitterness or excess water. You can add finely chopped carrots, radish, bell pepper or grated beetroot for extra nutrition and color. Leftovers can be stored in an airtight container in the fridge for up to 6–8 hours, but salad tastes best when fresh.
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