Our easy refreshing Kachumber Salad recipe is an Indian Salad recipe you need to try. Kachumber will become your go-to salad when you are yearning for something uncomplicated, fresh and speedy but still exploding with flavors. Simple ingredients, easy recipe and a quick side to accompany any meal, let’s dive in.
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It’s definitely a summer staple in every Indian household, but it doesn’t stop us from consuming it all through out the year.
Inspired by Logan Moffitt’s Viral Cucumber Salad I couldn’t think of a better way to eat an entire cucumber, but using a whole cucumber to make my favorite Cucumber Salad, the Indian Kachumber. Although it pairs well with any meal, I think it pairs the best with Dal Chawal .
- What is Kachumber?
- The Origin of Kachumber
- Ingredients to make a really good Kachumber Salad
- How to Make Easy Kachumber Salad
- Is this allergy friendly?
- Variations
- Serving Suggestions
- Storing and Preserving Kachumber
- Kachumber in Modern Cuisine
- Top Tip
- FAQ
- Fun Fact
- Your experiences
- Related
- Pairing
- Kachumber Salad Recipe
What is Kachumber?
Kachumber, also known as kachumber salad, is a refreshing and zesty Indian side dish that’s both simple to make and packed with flavor. This colorful salad is a staple in Indian cuisine, offering a perfect balance of crunch, tang, and spice.
The Origin of Kachumber
Kachumber has its roots in North Indian cuisine, but its popularity has spread throughout the subcontinent and beyond. The word “kachumber” is believed to be derived from the Hindi word “kachmar,” meaning to crush or pound, referring to the chopping technique used to prepare the vegetables.
Traditionally, kachumber was made by finely chopping vegetables and mixing them with spices, creating a quick and easy side dish that complemented heavier main courses. Over time, it has evolved into various regional variations, each with its unique twist on the classic recipe.
Ingredients to make a really good Kachumber Salad
To make an authentic kachumber salad, you’ll need the following ingredients:
- Tomatoes
- Onions
- Cucumbers
- Green chilies
- Fresh coriander (cilantro)
- Lemon juice
- Salt
- Black pepper (optional)
- Cumin powder (optional)
The beauty of kachumber lies in its simplicity and flexibility. You can easily adjust the quantities and proportions of ingredients to suit your taste preferences.
See recipe card below for quantities.
How to Make Easy Kachumber Salad
- Gather the ingredients, wash and chop the cucumber, onion, tomatoes, green chili and cilantro.
- In a large bowl, combine all the chopped vegetables and herbs.Add lemon juice, salt, black pepper, and cumin powder.
- Mix well to ensure all ingredients are evenly distributed.
- Let the salad sit for 5-10 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Hint : For best flavors, make the kachumber 10-20 minutes before consuming to allow the flavors to meld, however that is not mandatory. Make it ahead of time only if you have the time.
Is this allergy friendly?
Kachumber in itself is vegan, gluten-free, dairy-free, nut-free & oil-free. This is a perfect salad to serve guests if they have a dietary restriction.
Variations
While the classic kachumber recipe is delicious on its own, there are many ways to customize it:
- Protein-Packed Kachumber : Add chickpeas, roasted peanuts, sprouts, or diced paneer for extra protein.
- Fruity Twist : Include diced mangoes, apple, pineapple or pomegranate seeds for a sweet-tangy flavor.
- Grainy Goodness : Mix in cooked quinoa or bulgur wheat for a heartier salad.
- Avocado Kachumber : Add diced avocado for creaminess and healthy fats.
- Spicy Kachumber : Increase the number of green chilies or add red chili flakes for extra heat.
Serving Suggestions
Kachumber is incredibly versatile and can be served in various ways:
- As a side dish with Indian curries and rice
- Alongside grilled veggies or kebabs
- In wraps or sandwiches
- As a topping for papadams, toatadas, tacos or nachos
- Mixed with yogurt to create a refreshing raita to serve with Biryanis.
Storing and Preserving Kachumber
To keep Kachumber fresh:
- Store in an airtight container in the refrigerator.
- Consume within 1-2 days for the best flavor and texture.
- If you’re meal prepping, add salt & lemon juice just a an hour before serving to prevent the vegetables from becoming soggy.
Kachumber in Modern Cuisine
Kachumber has found its way into modern fusion cuisine, inspiring chefs to create innovative dishes:
- Kachumber-inspired salsa for chips or I personally enjoy it on tostadas and papadums.
- Kachumber bruschetta as an appetizer
- Kachumber-topped mexican pizzas for a fresh twist
- Kachumber slaw for burgers and sandwiches
These creative adaptations show the versatility of this simple Indian salad and its ability to complement various cuisines.
Top Tip
The dressing of Kachumber salad is where the magic really happens, mingling all the flavors into one delicious symphony. Start with freshly squeezed lemon or lime juice for that essential citrus spark, and always opt for fresh over bottled for the best taste.
Absolutely yes! While it is best served fresh, I often meal prep by chopping and mixing all the ingredients, except for the salt and lemon juice to prevent the veggies from getting soggy. So if you wany to enjoy a good crunch, add the lemon juice and salt just before serving or upto an hour before serving.
The list is endless so let me tell you, almost any Indian meal pairs well with Kachumber. I specifically like it with Dal Chawal or Rajma , Paneer Tikka , Paneer Butter Masala or even Lauki .
Fun Fact
Did you know the Indian Kachumber is the cousin of the Persian Shirazi Salad , except for the addition of Mint. It is also the cousin of Israeli salad, except for the addition of parsley.
Your experiences
Related
Looking for other recipes like this? Try these:
- This Easy Cucumber Dill Salad Is Breaking the Internet! Here’s Why…
- Best Caprese Pasta Salad: Classic Flavor, Simple Recipe
- The Jennifer Aniston Salad
Pairing
These are my favorite dishes to serve with :
- Perfect Jeera Rice
- How To Make Rajma Chawal Recipe (Instant Pot)
- Instant Pot Paneer Tikka Masala
Ingredients
- 1 large English cucumber, finely diced
- 2 Roma Tomatoes, finely diced
- 1 Red Onion, finely diced
- 1 green chili, deseeded and chopped
- ¼ cup chopped cilantro,
- ¼ teaspoon pink Himalayan salt
- ½ a lemon, juice squeezed
- ½ teaspoon roasted cumin powder optional
- ¼ teaspoon black pepper optional
Instructions
- Gather the ingredients, wash and chop the cucumber, onion, tomatoes, green chili and cilantro.
- In a large bowl, combine all the chopped vegetables and herbs.
- Add lemon juice, salt, black pepper, and cumin powder.
- Mix well to ensure all ingredients are evenly distributed.
- Let the salad sit for 5-10 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
Nutrition
Ingredients
- 1 large English cucumber, finely diced
- 2 Roma Tomatoes, finely diced
- 1 Red Onion, finely diced
- 1 green chili, deseeded and chopped
- ¼ cup chopped cilantro,
- ¼ teaspoon pink Himalayan salt
- ½ a lemon, juice squeezed
- ½ teaspoon roasted cumin powder optional
- ¼ teaspoon black pepper optional
Instructions
- Gather the ingredients, wash and chop the cucumber, onion, tomatoes, green chili and cilantro.
- In a large bowl, combine all the chopped vegetables and herbs.
- Add lemon juice, salt, black pepper, and cumin powder.
- Mix well to ensure all ingredients are evenly distributed.
- Let the salad sit for 5-10 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
