Indian Onion Salad Recipe – Quick Kachumber with Lemon & Chili

Last Updated on 2 months by Neha Deshmukh

Indian Onion Salad Recipe – Quick Kachumber With Lemon & Chili

Hey everyone! If you’re anything like me, you’re always looking for a quick, vibrant side dish to brighten up a meal. This Indian Onion Salad – or kachumber as it’s often called – is exactly that. It’s fresh, zesty, and comes together in just 15 minutes. I first made this when I was craving something light and flavorful alongside a heavier curry, and it’s been a staple ever since! It’s seriously addictive.

Why You’ll Love This Recipe

This isn’t just any onion salad. It’s a burst of Indian flavors – the tang of lemon, the gentle heat of green chilies, and the aromatic spices. It’s incredibly versatile, perfect with everything from dal-chawal to grilled meats. Plus, it’s super easy to make, even if you’re new to Indian cooking. Honestly, it’s the kind of recipe that will have everyone asking for the recipe!

Ingredients

Here’s what you’ll need to whip up this delicious kachumber:

• 1 large red onion
• 2 green chilies
• 1/3 cup cilantro, chopped
• 1 tsp cumin powder
• 1 tsp Kashmiri chili powder
• 1 tsp kosher salt
• 1/2 tsp ground pepper
• 1/4 cup vegetable oil
• 1/2 lemon, juiced

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make a big difference!

• Kashmiri Chili Powder: This is a game changer. It gives the salad a beautiful vibrant red color and a mild, fruity heat. It’s not overly spicy like some chili powders. If you can’t find it, you can substitute with regular chili powder, but you might want to reduce the amount slightly.
• Oil Choice: I usually use vegetable oil, but you can experiment! Mustard oil adds a lovely pungent flavor (use sparingly!), or a light olive oil works well too.
• Chili Heat: Green chilies vary so much in heat. Start with one if you’re sensitive to spice, and taste as you go. My family loves a good kick, so I usually add both! Regional variations in India often use different types of chilies – some prefer the fiery bird’s eye chili, others a milder variety.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, thinly slice that red onion. I mean thinly – about 1/16-inch slices. A sharp knife is your best friend here.
2. Now, give those sliced onions a quick rinse under cold water in a sieve for about 15 seconds. This takes away some of the harshness. Don’t skip this step! Then, drain them really well.
3. In a large mixing bowl, add the onions, green chilies, chopped cilantro, cumin powder, Kashmiri chili powder, salt, pepper, oil, and lemon juice.
4. Using tongs (this keeps your hands clean!), mix everything together really well. Make sure all the onion slices are coated in the spices and oil.
5. Now, the hardest part: letting it rest! Let the salad sit at room temperature for about an hour. This allows the flavors to meld and the onions to soften up.
6. Before serving, give it a taste and adjust the seasoning if needed. A little extra salt or a squeeze of lemon juice can really brighten it up.

Expert Tips

A few little things I’ve learned over the years:

• Sharp Knife is Key: Seriously, a sharp knife makes slicing the onions so much easier and safer.
• Don’t Skip the Rinse: It really does make a difference in reducing the onion’s pungency.
• Taste as You Go: Everyone’s spice tolerance is different, so adjust the chilies to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments: For a milder salad, remove the seeds from the green chilies. For extra heat, leave the seeds in or add a pinch of cayenne pepper.
• Serving as a Chutney: My grandmother used to serve this almost like a chutney with pakoras (Indian fritters). It’s amazing!
• Festival Adaptations: During Holi, I sometimes add a sprinkle of bhang (edible hemp seeds) for a festive touch (use responsibly!). During Onam, it’s a lovely accompaniment to the sadya feast.

Serving Suggestions

This salad is incredibly versatile! Here are a few of my favorite ways to serve it:

• Alongside dal-chawal (lentils and rice)
• With grilled chicken or fish
• As a side dish for Indian curries
• As a topping for tacos or sandwiches (trust me!)
• With pakoras or samosas

Storage Instructions

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. The onions will lose some of their crunch, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Can I make this salad ahead of time? You can slice the onions and chop the cilantro ahead of time, but I recommend mixing everything together just before serving for the best flavor and texture.
• How long will it stay fresh? As mentioned above, up to 24 hours in the fridge, but it’s best fresh.
• What can I substitute for Kashmiri chili powder? Regular chili powder will work in a pinch, but reduce the amount slightly. Paprika can add color, but won’t have the same flavor.
• Is it possible to reduce the onion’s pungency further? Soaking the sliced onions in ice water for 30 minutes can help even more.
• Can I use lime juice instead of lemon? Absolutely! Lime juice will give it a slightly different flavor, but it will still be delicious.

Enjoy! I hope you love this quick and easy Indian Onion Salad as much as I do. Let me know in the comments how it turns out for you!