Kachumber Salad
A bright, crunchy Indian salad made with finely chopped cucumbers, tomatoes, and onions, tossed with fresh lemon juice and a sprinkle of spices. This no-cook side dish adds a refreshing, tangy crunch to any meal — from biryani to dal-rice — and comes together in just 10 minutes.
For 4 servings
- prep · ~5 min
Chop all the vegetables.
1.Wash the cucumber and tomatoes thoroughly.2.Finely chop cucumber into small, even cubes.3.Deseed the tomatoes and finely chop into similar-sized pieces.4.Finely chop the onion.5.Finely chop the green chili, if using.6.Finely chop the cilantro and mint leaves.TIPKeep all pieces roughly the same size — it helps every spoonful get a balanced mix of all vegetables. - mix · ~1 min
Combine vegetables and herbs.
1.Tip the chopped cucumber, tomato, onion, and green chili into a mixing bowl.2.Add the chopped cilantro and mint.3.Toss gently with a spoon until evenly distributed. - mix · ~1 min
Season the salad.
1.Squeeze fresh lemon juice over the vegetables.2.Sprinkle salt, roasted cumin powder, black pepper, and chaat masala.3.Toss everything together gently but thoroughly so the seasoning coats all the pieces.TIPAdd the seasonings just before serving — the salt draws out water from cucumber and tomato, making the salad soggy if it sits. - serve
Serve immediately.
Transfer to a serving bowl and serve right away as a fresh, crunchy side alongside dal-rice, biryani, roti-sabzi, or any Indian meal.
TIPServe within 10 minutes of adding salt for the best crunch.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Deseed the tomatoes thoroughly to prevent the salad from becoming watery.
- 2Chop all vegetables into uniform, small dice for the best texture and presentation.
- 3Add salt and lemon juice only just before serving to keep the crunch intact.
- 4For extra zing, let the seasoned salad rest for 2 minutes before serving to meld flavors.
- 5Leftover kachumber can be stored in an airtight jar for a few hours, but expect some liquid release.
- 6Use a sharp knife to avoid crushing the tomatoes and onions.
Adapt it for your goals.
High-protein
Add ½ cup of boiled chickpeas or crumbled paneer for a more filling kachumber that works as a light lunch.
low oil / veganLow-oil / vegan
Omit the optional green chili and skip any added oil; the lemon juice and chaat masala already provide plenty of flavour without fat. This version is naturally vegan.
fruit sweetFruit-sweet
Add ½ cup of finely chopped ripe mango or pomegranate arils for a sweet-tangy twist that pairs beautifully with the cumin and mint.
spicySpicy
Increase the green chili to 2 and add a pinch of red chili powder for extra heat that cuts through rich curries.
Why this is on our healthy list.
Low Calorie & Hydrating
Cucumber and tomatoes are over 90% water, making this salad a hydrating, low-calorie side that supports digestion.
Rich in Vitamin C
Fresh lemon juice and raw tomatoes provide a good dose of vitamin C, which aids immunity and collagen production.
Good Source of Antioxidants
Tomatoes (lycopene), mint, and cilantro are packed with antioxidants that help combat oxidative stress.
Digestive Support
Cumin and mint have traditional carminative properties that can aid digestion and reduce bloating.
Frequently asked questions
You can chop all vegetables up to 2 hours ahead and store them separately in the fridge. Only add salt, lemon juice, and spices right before serving to keep the crunch.
