Kachumber is a fresh, crunchy Indian dinner salad that’s made with chopped cucumbers, tomatoes, onions, squeezes of lemon juice and salt. Serve as a side with Indian gravies, daal, in wraps or with papad.
Kachumber Variations
The salad has many variations. You can add a variety of fresh herbs, and a mix of masalas like cumin powder, chaat masala or kala namak. This is a no oil side salad. Depending on the season I like to add what’s in season, we’ve added beets, fennel, pomegranate, raw mango, corn, cabbage, and more.
Here are two other salads we just love:
What you need for Kachumber | Indian Dinner Salad
Cucumbers: I like to use English or Persian cucumbers for less seeds and their firm crunch. I peel leaving alternate spaces with the skin for color + crunch.
Tomatoes: When in season any tomatoes will do, else I generally lean towards campari tomatoes.
Shallots/Onions: While onions are traditionally used in kachumber, I prefer using shallots! Shallots are a little sweeter than regular onions and have a more subtle flavor.
Chilies: For a slight punch, add your favorite chili pepper of choice, birds eye, Serrano, or jalapeño. I use Serrano as they aren’t as spicy as birds eye and they are large enough to pick out for anyone who doesn’t like spice. If you’re leaving this out all together, I’d suggest adding a pinch of chaat masala for a light kick without the spice.
Carrots: I love adding some shredded carrots for a little sweetness and crunch.
Herbs & Aromatics: Fresh cilantro and mint add a brightness to this salad.
Lemon Juice + Salt: is the basic dressing for this salad, without it, the salad is incomplete!
Serve this salad with your next dinner! It goes great with our Summer Seekh Kebabs, Murgh Makhani, Homestyle Dal Makhani, and more!
- 1½ cup chopped cucumbers; 1 English cucumber
- ½ cup chopped tomatoes; 3 Campari tomatoes
- ⅓ cup chopped shallot; 1 medium shallot
- ¼ cup shredded carrots; 2 carrots
- 1 chopped serrano chili; (remove seeds to reduce heat if needed)
- 3 tablespoon chopped cilantro
- 2 tablespoon chopped mint
- 1 tablespoon freshly squeezed lime or lemon juice
- ¼ teaspoon salt; adjust to taste
- Wash and chop the cucumbers, tomatoes, shallot, carrot, green chili, mint, and cilantro.
- Add the vegetables and herbs to a bowl.
- Drizzle lemon juice all over, sprinkle with salt and mix.
- Serve + enjoy!
