Kachumber Salad Recipe
Made using freshly chopped veggies, Kachumber Salad is a fresh, crunchy, no-cook Indian onion cucumber tomato salad that can be rustled up whenever hunger strikes. Pair it with any Indian meal for a taste lift.
If you want more easy-peasy Indian salads like this Kachumber, then you can try these too: Old Fashioned Kidney Bean Salad, Sprouts Salad, and Kakdi Chi Koshimbir.
Salad is not a concept in Indian cuisine. However, all meals are served with some chopped or grated fresh vegetables. In winter, when fresh carrots, beetroot, and radishes are in season, they are grated, mixed with lime juice, salt, and chaat masala powder, and served as a salad. When fresh vegetables are scarce in summer, this kachumber salad is what’s mostly available.
This is not even a recipe. Simply chop the veggies, mix them with lime juice, salt, pepper powder, and a refreshing salad, and you’ve got a nice crunch in no time!
About Kachumber Salad
Kachumber (Kachoomer) is an Indian Cucumber Onion Tomato Salad.
Well, you must be thinking, what does Kachumber (Pronounced kutch-oom-ber) mean? Kachumber is a Hindi word often used for a simple mixture of two or more raw vegetables, and this simple chopped salad is made using cucumbers, onions, and tomatoes, hence the name.
Kachumber can also be called Indian salsa, as it is similar to the all-time favorite Mexican Pico De Gallo or Tomato Salsa. The raw veggies give it a crunchy texture, and the lime and chilies give it a citrusy and spicy flavor.
This crunchy salad is served at most Indian restaurants and for everyday meals in most Indian homes.
Kachumber Salad Recipe is budget-friendly, no-cook, oil-free, vegan, and gluten-free. This crunchy and colorful dish comes together in just 10 minutes. It is excellent for your clean-eating menu, too.
The best part about kachumber is that it is very customizable. Add the veggies you like and skip the ones you don’t.
Ingredients
Vegetables – The traditional kachumber recipe uses tomatoes, cucumbers, green chilies, cilantro (fresh coriander leaves), and red onions.
Try to use English cucumbers, as they are seedless and super crunchy. My second choice is Persian cucumbers, which are also seedless but less flavorful than their English cousins.
If using regular cucumbers, peel them and remove the large seeds.
Add more or fewer green chillies to your taste. You can use Indian green chilies, serrano peppers, jalapeno, cayenne pepper, or Thai green chilies. Remove their seeds to reduce the heat.
If red onions are very pungent, soak them in cold water for 10 minutes, drain, and use them in the Indian kachumber salad. You can also use white onions in place of red onions.
Pomegranate – This is entirely optional! I like adding it for extra crunch and a hint of sweetness.
Salt and Pepper – Season this everyday Indian salad with salt and black pepper powder. That’s it! If you like it tangier, add some Chaat Masala Powder and black salt (kala namak).
Lime Juice – This provides the much-needed tang in the kachoomer. You can use fresh lemon juice in place of lime juice.
How To Make Kachumber
Add the following ingredients to a medium-sized, non-reactive mixing bowl.
- 1 cup chopped red onions
- 1 cup chopped tomatoes (seeds removed)
- 1 cup chopped cucumber (with or without skin)
- 1 teaspoon chopped green chilies
- 2 tablespoon chopped cilantro
- ½ cup pomegranate seeds
- ½ teaspoon salt
- ¼ teaspoon black pepper powder
- 2 tablespoon freshly squeezed lime juice
Mix everything properly using a spoon or with your clean hands.
Check for salt and pepper and add more if needed. Serve immediately.
Pro Tips By Neha
Do not chop the veggies in a food processor. It will chop them finely, making the dish more of a salsa than a kachumber.
Try to chop the veggies into the same size. I like to use a manual vegetable chopper for this job; I recently got one from Amazon US and loved it.
Frequently Asked Questions
It’s best to chop the veggies to the same size for the kachumber’s nice look and texture. I prefer a vegetable chopper as it makes the chopping quick and easy.
Yes, you can mix the chopped veggies and pomegranate seeds and store them in an air-tight container for up to a day. When ready to serve, mix the spices and lime juice.
The Indian variety of cucumbers often tastes bitter. The best way to eliminate the bitterness is to chop off the top part and rub it against the remaining cucumber. A foam-like substance will collect around the edges of the cucumber. Wash it, and it will no longer taste bitter.
If you have chopped the cucumber without tasting it, add some salt and keep it aside for 10 minutes. Now rinse and use.
Variations
Some people add ground cumin and red chili powder to their kachumber. You can try it too. You can replace red chili powder with cayenne pepper or sweet paprika.
Add fresh herbs like mint leaves, basil, parsley, and cilantro (coriander leaves).
For a lovely crunch, add roasted peanuts or other nuts like almonds, walnuts, etc.
Seeds like sunflower seeds, pumpkin seeds, toasted flax seeds, or hemp seeds are also great for adding crunch.
Beans and alfalfa sprouts also go very well in this salad.
To make the kachumber even more interesting, you can add finely chopped mixed bell peppers, shredded or sliced radish, shredded cabbage, corn, shredded beetroots, and boiled potatoes. Avocado is also a great addition.
When green mangoes are in season, add some to give kachumber a nice tang and crunch. Gujaratis add chopped ripe mangoes to their Kachumber. It provides a lovely sweetness to this otherwise spicy and tangy kachumber.
You can also use vinegar in place of lemon or lime juice. For a change in taste, try adding different varieties of vinegar.
Cooked chickpeas, red kidney beans, or paneer (Indian cottage cheese) can also be added.
Add chopped boiled eggs or grilled shredded chicken to kachumber if you eat eggs and chicken.
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Kachumber Salad Recipe
Ingredients
- 1 cup chopped red onions
- 1 cup chopped tomatoes (seeds removed)
- 1 cup chopped cucumber (preferably English cucumbers, chopped with or without skin.)
- 1 teaspoon chopped green chilies (adjust the amount according to your liking)
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- ½ cup pomegranate seeds
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper powder (or to taste)
- 2 tablespoons freshly squeezed lime juice
Instructions
- Add all the ingredients to a medium-size non-reactive mixing bowl.
- Mix everything well using a spoon or with your clean hands.
- Check for salt and pepper and add more if needed. Serve immediately.
Can this be prepared in a food processor to save time?
I don’t suggest this Michelle, it wil become more like a salsa than kachumber.