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Easy Peach Cucumber Salsa (Indian-Style)

Fresh, crunchy peach-cucumber salsa that’s light, healthy and easy to make — perfect as a salad, side dish or snack.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish, Snack
Cuisine: Fusion, Healthy, Indian-inspired
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 large ripe peach pitted and finely chopped (about 3/4 cup)
  • 1/2 cup cucumber finely chopped, unpeeled — preferably Indian cucumber or English cucumber
  • 2 tbsp fresh coriander (dhania) leaves chopped
  • 1 tsp fresh lime juice
  • 1/8 tsp black salt (kala namak) or regular salt adjust to taste
  • 1/8 tsp red chili powder (optional) for mild Indian-style heat, optional
  • 1/8 tsp black pepper powder freshly ground, for flavour

Equipment

  • Mixing bowl
  • Knife
  • cutting board
  • spoon

Method
 

  1. Wash the peach and cucumber thoroughly. Pat dry.
  2. Remove the pit from the peach and finely chop the peach flesh into small cubes.
  3. On a cutting board, finely chop the cucumber (no need to peel if skin is tender). You can leave seeds or remove them, as per preference.
  4. Chop the fresh coriander (dhania) leaves roughly.
  5. In a mixing bowl, combine chopped peach, cucumber and coriander leaves.
  6. Add lime juice, black salt (or regular salt), black pepper and red chili powder (if using). Mix gently but thoroughly so flavours meld.
  7. Taste and adjust seasoning — add more salt or lime juice if needed.
  8. Cover and refrigerate for 5–10 minutes before serving (optional, but helps flavours deepen). Serve fresh.

Notes

This salsa is best eaten fresh. For Indian tastebuds: using black salt and a pinch of red chili powder gives a familiar zing. You can serve it as a light salad, a side dish with grilled paneer or chicken, or as a fresh topping over roti-bowls or chapati wraps.