This Indian salad, also known as kachumber, is a crisp mix of finely chopped cucumber, tomatoes, red onion, cilantro, and mint. Lemon juice, cumin, and green chile give it a fresh, lightly spiced flavor, and it takes just 15 minutes to prepare. Serve it alongside curry, dal, biryani, grilled meats, or any rich meal that could use something cool and crunchy.
Kachumber salad is very similar to other Mediterranean and Middle Eastern Salads that are made with almost the same ingredients, such as Shirazi Salad or Arabic Salad.
This refreshing Indian salad is commonly served alongside curries, rice dishes, and other richly flavored meals. Try it with Butter Chicken, Chicken Jalfrezi, Coconut Shrimp Curry, or Chickpea Curry.
Key Ingredients
- Cucumber: In India, Desi cucumbers are used to make Kachumber salad. They’re thicker, shorter, and have a slightly bitter taste and a crunchy texture. Since it can be difficult to find in US grocery stores, English or Persian cucumber makes a convenient substitute. If using a standard garden cucumber, peel away any thick skin and remove the large, watery seeds before chopping.
- Tomatoes: For this salad, choose ripe and firm tomatoes. I suggest Roma or Plum tomatoes, Beefsteak, or Salad tomatoes.
- Onion: Red onion adds crispness and a slightly sharp flavor. If your onion tastes particularly strong, rinse the chopped pieces briefly under cold water and dry them before adding them to the salad.
- Chili pepper: To add some heat to the salad, use one deseeded (and membrane removed) and diced chili pepper. I used jalapeño, which is not traditional for this salad, but it’s what I had, and I wanted milder heat. Serrano pepper would also be a good option. If you want more heat, go for an Indian green chili; it’s smaller, and it’s more potent.
- Fresh herbs: I used fresh cilantro and mint. Cilantro is a very popular herb in Indian cuisine, and mint adds freshness to the salad. You could also use parsley if you like. Just make sure that you finely chop the herbs so they’re thoroughly distributed throughout the salad when mixed.
- Acid: To bring out the flavors of the salad, I juiced half a lemon and added it to the salad, but distilled vinegar is also a popular option. In India, tangy spices such as chaat masala or amchur can add a tangy flavor.
- Spices: All you need is ground cumin, ground black pepper, and salt.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make indian salad
Chop the cucumber, tomatoes, and onion into small, similarly sized pieces so each spoonful has a balanced mixture. Add the herbs and chile, then toss everything with lemon juice, cumin, salt, and pepper shortly before serving.
Taste and adjust the lemon, salt, or chile as needed. Serve immediately for the crispest texture.
Tip!
This salad is best served immediately but can be covered and chilled for up to 2 hours and then served.
Recipe Tips
- Keep it crisp: Cucumbers and tomatoes release water after they are mixed with salt. For the best texture, add the salt, lemon juice, and spices shortly before serving.
- Use firm tomatoes: If your tomatoes are very juicy, remove some of the seeds before chopping.
- Mellow the onion: If the red onion tastes too sharp, rinse the chopped pieces under cold water and dry them well.
- Adjust the heat: Kachumber does not have to be spicy. Remove the chile seeds and membrane for milder heat, use less chile, or leave it out completely. Add more chile if you prefer a spicier salad.
Storing Tips
Kachumber is best served soon after dressing. You can chop the vegetables up to two hours ahead and refrigerate them, but wait to add the lemon juice, salt, and spices until just before serving. Store dressed leftovers for up to one day, knowing that the vegetables will soften and release more liquid.
More Indian Recipes To Try
All Indian Recipes
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Indian Salad (Kachumber)
Recipe Video
Equipment
- cutting board
Ingredients
- 1 large English cucumber diced
- 2 medium tomatoes chopped
- 1 small red onion chopped (or yellow onion)
- 1 green chili finely chopped (optional)
- 2 tablespoons chopped fresh cilantro leaves
- 1 tablespoon chopped fresh mint
- 1 tablespoon lemon juice or vinegar or lime juice
- ¼ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a bowl, combine the chopped cucumber, tomatoes, red onion, green chili, cilantro, and mint.
- Add the lemon juice or vinegar, cumin, salt and pepper.
- Toss well to combine, taste the salad and adjust seasonings to your preference.
- This salad is best served immediately but can be covered and chilled for up to 2 hours and then served.
Notes:
- You can adjust the quantities of the vegetables and spices to suit your taste preferences. Some variations of kachumber may also include grated carrots, radishes, or bell peppers.
- This salad tastes best when it’s fresh, so I do not recommend making it ahead. If you have any leftovers, store them in an airtight container in the fridge but it’s best eaten on the same day. If you are making this a couple of hours before serving, that is fine but only add the lemon juice, salt, and spices right before serving.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Amy Hansmann says
Light, fresh and yummy. Super simple and a great side to something heavy and/or spicy. I used lemon and a splash of white wine vinegar.
Little Sunny Kitchen says
I’m glad you enjoyed the recipe, Amy! Thank you for stopping back to leave your feedback with me.
Lisa says
This is such a yummy recipe. The chili and the cumin are great and for such a simple recipe the flavour really packs a punch. Served with whole roasted tandoori chicken, tumeric yellow rice and yoghurt. Coming into summer here in Australia so it was perfect for a light fresh dinner
Little Sunny Kitchen says
That sounds like an amazing meal that you whipped up! Glad you enjoyed the salad recipe.