Kachumber salad is a simple mixed vegetables salad with chopped onion, tomato and cucumber tossed in a mild dressing. This Indian chopped salad is ready in 15 mins, no oil, vegan, gluten free.
According to me Salads complete a meal. Everyday I try to add a simple salad to our meal. It may be a simple mix of chopped cucumbers and carrots or sometimes I make thematic salads like an Asian flavored ones to go with noodles or fried rice.
But if there is one salad that is an absolute staple at our home, it has to be this kachumber salad. It is no brainer though, this salad goes well with Indian food, which we eat on most of the days.
It is a super simple, healthy and really delicious salad, especially when your produce is fresh and in season. Given how easy it is to make, I make large quantities of it, especially in summer. Chilled leftover kachumber is my idea of a happy snack 🙂
Kachumber is the generic word for a simple mixed vegetable salad in Hindi, While you will usually find onion, tomato and cucumber in most of the recipes, you can do much more in this salad.
I have listed possible variations, please read and try.
Serve kachumber as side salad with any Indian meal. This also goes well as simple summer snack.
This Kachumber Salad Is
super quick to make
easiest chopped salad
light yet filling
ready within 15 mins
vegan and gluten free
made with fresh veggies
best with Indian meals.
Onions– You can used red onion for sharp flavor, If you want milder taste you can use white or yellow onion too.
Tomato– Use fresh ripe and red tomatoes for best taste and flavor You can use desi or salad variety as per taste. You can also use halved cherry tomatoes.
Cucumber– Use fresh tender cucumber for best taste and crunch. I make this salad with both regular as well as salad cucumber, they taste equally good. You can also use English cucumber.
Green chili- The best part of this kachumber salad according to me is finely chopped green chilies. I just love the heat it imparts and it perfectly balances the other flavors. I usually 2 chilies, you can just add 1 or leave it out too.
Salt and pepper– These are the only two seasoning ingredients for this Indian salad recipe. I usually add freshly cracked black peppercorns and rock salt or pink salt or kala namak.
You can also use freshly cracked white peppercorns for milder taste. For a different flavor you can also add sea salt flakes.
Lime juice– add as per taste, this adds a nice flavor and tang to the salad. You can also use lemon juice or vinegar.
Coriander leaves– Fresh finely chopped coriander or cilantro leaves add wonderful flavor to this salad. You can also add mint leaves.
How To Chop Vegetables For Kachumber?
For this summer salad recipe chop the vegetables as you would for any chopped salad. You can dice them or chop them super fine as you prefer.
I usually dice the vegetables and thinly slice the onions.
If you are making in large volume, it will be much easier to use a food processor or chopper.
What Other Vegetables Go Well In This Salad?
Along with onion, cucumber and tomato you can also add many other vegetables, greens in this summer salad. Here are few options.
- raw mango
- tender radish
- finely chopped carrot
- tender turnip
- grated beetroot
- shredded cabbage
- bell peppers
I like to add some colorful or crunchy garnishes to this Indian salad for flavor, texture and crunch. I like to add
- roasted and crushed peanuts
You can also serve this summer salad as dip with nachos chips or pita chips. This salad is very similar to Mexican tomato salsa.
You can serve this Indian salad with burger, with falafel too.
Tips & Recipe Notes
You can make this salad a few hours before serving for flavors to develop.
Leftovers make for a great cold snack. They stay good for 2 days in refrigerator.
To spice up this salad kachumber further you can add a dash if red chili powder or cayenne pepper or even some chili peppers.
To add some flavor and zing you can add a dash of chaat masala powder or ground cumin too.
You can double this salad recipe.
Step By Step Method
Rinse, wipe the vegetables and peel the cucumber if desired.
Chop finely or dice the vegetables in uniform size using a sharp knife or food processor.
Place the chopped vegetables in a large bowl. Add finely chopped green chili.
Add salt and pepper and lemon juice. Mix very well.
Finally add chopped coriander leaves and pomegranate arils. Mix well.
Serve Indian salad kachumber immediately.
Kachumber recipe | Indian vegetable salad | how to make kachumber
1 CUP = 250 ml
- 2 cucumbers peeled and chopped
- 2 tomatoes chopped
- 1 Onion chopped
- 1 green chili chopped (optional)
- 6 mint leaves
- 1 tablespoon cilantro leaves chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon cracked black peppercorns
- salt to taste
- pomegranate arils optional
- Rinse, wipe the vegetables and also peel the cucumber if desired.
- Next chop finely or dice the vegetables in uniform size using a sharp knife or food processor.
- Place the chopped vegetables in a large mixing bowl. Add the finely chopped green chili.
- Add the salt and pepper and lemon juice. Mix very well.
- Finally add chopped coriander leaves and pomegranate arils and mix well.
- Serve the Indian salad kachumber immediately.
- You can make this salad recipe a few hours before serving for flavors to develop.
- Leftovers of this chopped salad make for a great cold snack. They stay good for 2 days in refrigerator, keep covered.
- To spice up this salad kachumber further you can add a pinch of red chili powder or cayenne pepper or even some chili peppers.
- You can double this salad recipe or halve it too.