Indian Kachumber Salad Recipe – Quick Cucumber Tomato Onion Mix

Last Updated on 4 months by Neha Deshmukh

Indian Kachumber Salad Recipe – Quick Cucumber Tomato Onion Mix

Hey everyone! If you’re anything like me, you’re always looking for a quick, refreshing side dish to brighten up a meal. And honestly, this Kachumber Salad is my go-to. It’s a vibrant mix of crunchy veggies, zesty lemon, and a little bit of spice – perfect alongside everything from dal-chawal to biryani. I first made this when I was craving something light and fresh during a particularly hot summer, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This Kachumber Salad isn’t just delicious, it’s incredibly easy to make. Seriously, it comes together in about 10 minutes! It’s a fantastic way to add a burst of freshness to any Indian meal, and it’s packed with healthy veggies. Plus, it’s naturally gluten-free and vegan. What’s not to love?

Ingredients

Here’s what you’ll need to whip up this delightful salad:

• 1/3 cup onions, finely chopped (about 75g)
• 1/2 cup tomatoes, finely chopped (about 120g)
• 1/2 cup cucumbers, finely chopped (about 100g)
• 1/4 cup fresh cilantro (coriander leaves), chopped (about 30g)
• 1 tablespoon mint leaves, chopped (about 8g)
• 1/2 – 1 teaspoon green chilies, finely chopped (adjust to your spice preference)
• 1/4 teaspoon red chili powder (about 1g)
• 1/2 teaspoon roasted cumin powder (about 2.5g)
• 2-3 pinches black salt (Kala Namak)
• Salt to taste
• 2 teaspoons lemon juice (about 10ml)

Ingredient Notes

Let’s talk about a couple of key ingredients that really make this Kachumber Salad special.

First, Black Salt (Kala Namak). Don’t skip this if you can help it! It has a unique, slightly sulfurous flavour that adds a wonderful depth to the salad. It’s so different from regular salt, and really elevates the taste.

Then there’s Roasted Cumin Powder. Roasting the cumin seeds before grinding them gives the powder a much warmer, smokier flavour. You can buy pre-roasted cumin powder, or easily roast whole cumin seeds in a dry pan for a few minutes until fragrant. Trust me, it makes a difference!

Step-By-Step Instructions

Alright, let’s get cooking! It’s more like assembling, really.

1. Grab a large bowl. This gives you plenty of room to toss everything together.
2. Add the chopped onions, tomatoes, and cucumbers to the bowl.
3. Now, throw in the fresh cilantro and mint leaves. Don’t be shy with the herbs – they add so much flavour!
4. Next, add the finely chopped green chilies. Remember, you can adjust the amount depending on how spicy you like things.
5. Sprinkle in the red chili powder, roasted cumin powder, black salt, and regular salt.
6. Drizzle the lemon juice over everything.
7. Give it all a good toss until everything is nicely combined.
8. Give it a taste! Add more salt or lemon juice if needed.

Expert Tips

• Chop it fine: The smaller you chop the vegetables, the better they combine and the easier it is to eat.
• Chill the veggies: For an extra refreshing salad, pop the chopped vegetables in the fridge for 15-20 minutes before mixing.
• Don’t overmix: Overmixing can make the salad watery. Gently toss everything together until just combined.

Variations

This recipe is super adaptable! Here are a few ways to customize it:

• Spice Level Adjustments:
  • Mild: Omit the green chilies and reduce the red chili powder to a pinch.
  • Medium: Use 1/2 teaspoon of green chilies and 1/4 teaspoon of red chili powder.
  • Hot: Use 1 teaspoon of green chilies and 1/2 teaspoon of red chili powder (or more, if you dare!).
• Regional Variations:
  • North Indian: My friend’s family in Delhi adds a sprinkle of chaat masala for an extra tangy kick.
  • Gujarati: In Gujarat, they sometimes add a tiny bit of sugar to balance the flavours. My aunt swears by it!

Serving Suggestions

Kachumber Salad is the perfect accompaniment to so many Indian dishes! Here are a few of my favourites:

• Dal-Chawal (Lentils and Rice)
• Biryani
• Chole Bhature (Chickpea Curry and Fried Bread)
• Grilled Meats or Vegetables
• Even just with a simple roti!

Storage Instructions

This salad is best served immediately. However, if you absolutely need to make it ahead of time, you can store it in an airtight container in the refrigerator for up to a couple of hours. Keep in mind that the vegetables will release some water as it sits, so it might not be as crisp.

FAQs

Let’s answer some common questions:

• Is Kachumber Salad best served immediately? Yes, absolutely! It’s at its freshest and crunchiest right after it’s made.
• Can I use other herbs besides cilantro and mint? While cilantro and mint are traditional, you can experiment with other herbs like parsley or even a little dill.
• What is Black Salt and can I substitute it? Black salt (Kala Namak) has a unique sulfurous flavour. If you can’t find it, you can use regular salt, but it won’t have the same depth of flavour.
• How can I adjust the acidity of the salad? Simply add more or less lemon juice to taste.
• Can this salad be made ahead of time? It’s best fresh, but can be stored for a couple of hours. Expect some water to release from the vegetables.

Enjoy! I hope you love this simple, refreshing Kachumber Salad as much as my family does. Let me know in the comments how it turns out for you!