Indian Tomato Cucumber Salad Recipe – Quick & Fresh Kachumber

Last Updated on 2 months by Neha Deshmukh

Indian Tomato Cucumber Salad Recipe – Quick & Fresh Kachumber

Hey everyone! If you’re looking for a super quick, refreshing side dish that just bursts with flavour, you’ve come to the right place. This Indian Tomato Cucumber Salad – or Kachumber as it’s traditionally known – is a staple in my family, especially during warmer months. It’s the perfect accompaniment to everything from spicy curries to simple dal-chawal. Honestly, it’s so easy, it barely feels like cooking!

Why You’ll Love This Recipe

This Kachumber isn’t just a salad; it’s a little slice of sunshine in a bowl. It’s incredibly light, vibrant, and takes literally minutes to put together. Plus, it’s healthy, packed with fresh veggies, and requires no cooking at all! It’s a fantastic way to add a fresh element to any Indian meal, or even just enjoy as a light snack.

Ingredients

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

• 4 small salad tomatoes
• 0.5 cucumber (about 150g)
• 2 small red onions
• 2 green chillies
• Handful of mint leaves
• Few coriander leaves (cilantro)
• 0.5 lemon (juice)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Freshness is key here. Seriously, the better the quality of your produce, the better this salad will taste.

• Tomatoes: I prefer using small, ripe salad tomatoes – they have the best flavour.
• Cucumber: English cucumbers are great because you don’t need to peel them, but any cucumber will work.
• Red Onions: Red onions give a lovely bite, but you can soak them in cold water for 10 minutes to mellow out the flavour if you prefer.
• Green Chillies: Now, this is where things get interesting! Green chillies vary so much in heat. Start with one if you’re unsure, and taste as you go. My grandma always used the smaller, greener ones – they pack a punch!
• Mint & Coriander: Please, please use fresh herbs! Dried just won’t cut it. The aroma and flavour of fresh coriander and mint are essential to a good Kachumber.

Step-By-Step Instructions

Alright, let’s get cooking (well, assembling!). It’s so simple, you’ll be amazed.

1. First, dice your tomatoes into small, bite-sized pieces. Don’t worry about being too precise – it’s a salad, not a science experiment!
2. Next, chop the cucumber. I like to remove the seeds if it’s a particularly watery cucumber.
3. Finely chop the red onions. Remember the water trick if you want a milder flavour.
4. Now for the chillies! Carefully chop them – and I mean carefully! You can remove the seeds for less heat.
5. Roughly chop the mint and coriander leaves. Don’t be shy with the herbs – they add so much freshness.
6. In a medium bowl, combine the diced tomatoes, chopped cucumber, red onions, green chillies, mint, and coriander.
7. Just before serving, squeeze over the lemon juice and add salt to taste. Give everything a good mix. And that’s it!

Expert Tips

• Chill for a bit: While Kachumber is best served immediately, letting it sit for 5-10 minutes allows the flavours to meld together.
• Don’t overmix: You want everything nicely combined, but overmixing can make the vegetables mushy.
• Taste as you go: Adjust the lemon juice and salt to your liking. Everyone’s palate is different!

Variations

This recipe is super adaptable. Here are a few ideas to spice things up:

• Spice Level Adjustments: If you like it really hot, add another green chilli or a pinch of red chilli powder. For a milder version, remove the seeds from the chillies or skip them altogether.
• Addition of Other Vegetables: Feel free to add other veggies like grated carrots, chopped bell peppers, or even some finely chopped radish.
• Regional Variations: In North India, you might find Kachumber with a sprinkle of chaat masala. Down South, some people add a touch of grated coconut! My friend’s mom always adds a tiny pinch of cumin powder – it’s delicious.

Serving Suggestions

Kachumber is incredibly versatile! Here are a few ways to enjoy it:

• Alongside your favourite Indian curries (it’s amazing with butter chicken or dal makhani!).
• With simple rice and dal.
• As a refreshing side to grilled meats or fish.
• As a light and healthy snack on its own.

Storage Instructions

Honestly, Kachumber is best enjoyed immediately. The vegetables will release their juices over time, making the salad watery. However, if you must store it, you can keep it in an airtight container in the refrigerator for up to a few hours. Just be prepared for it to be a little less crisp.

FAQs

Let’s answer some common questions:

• Is Kachumber best served immediately? Yes, absolutely! It’s at its freshest and most vibrant right after it’s made.
• Can I make Kachumber ahead of time? You can chop the vegetables ahead of time and store them separately in the fridge, but don’t combine them with the lemon juice and salt until just before serving.
• What is the best type of salt to use? Regular table salt works just fine, but I like to use pink Himalayan salt for a slightly more complex flavour.
• Can I add other herbs to Kachumber? Definitely! You can experiment with other herbs like dill or parsley.
• How can I adjust the spice level? Remove the seeds from the green chillies, use fewer chillies, or skip them altogether. You can also add a pinch of red chilli powder for extra heat.

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