Kachumber Recipe (Indian Cucumber Onion Tomato Salad)
Servings: 4 people
Calories: 18kcal
Made using freshly chopped veggies, Kachumber is a fresh, crunchy Indian onion cucumber tomato salad that doesn't need any cooking and can be rustled up whenever hunger strikes. Pair it with any Indian meal for a taste lift. It is vegan, gluten-free, and oil-free.
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Ingredients
- 1 cup chopped onions
- 1 cup chopped tomatoes seeds removed
- 1 cup chopped cucumber preferably English cucumbers
- 1 teaspoon chopped green chilies adjust the amount according to your liking
- 2 tablespoons chopped cilantro (coriander)
- ½ cup pomegranate seeds
- salt & pepper
- 2 tablespoons 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 lime juice and serve immediately.
Notes
Try to use English cucumbers as they are seedless and are super crunchy. My second choice is Persian cucumbers which are also seedless but less flavorful than their English cousins.
If using regular cucumbers, make sure to peel them and remove the large seeds.
Add more or less green chilies as per your taste. Remove their seeds to reduce the heat. You can also use Jalapeno or Serrano in place of green chilies.
If red onions are very pungent, soak them in water for 10 minutes, drain and use them in the salad.
To make it tangier and spicier, you can also add in some chaat masala powder and red chili powder.
Do not chop the veggies in a food processor. It will chop the veggies finely making the dish more of a salsa than kachumber. Use a knife to chop them.
Nutrition
Calories: 18kcal | Carbohydrates: 4g | Sodium: 45mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 7.3mg | Calcium: 5mg | Iron: 0.1mg