Indian Kachumber Salad

Hey everyone! Today I want to share a recipe that is my secret weapon for brightening up any meal. It’s a classic Indian salad called Kachumber.

If you’ve ever had a rich, heavy curry and felt like you needed something to cut through it all… this is that something.

“Kachumber” basically just means “chopped up,” and that’s really all there is to it. It’s a staple in Indian food for a reason. Its job is to be cool, crunchy, and fresh, making everything else on your plate taste even better. Think of it as a palate cleanser you eat with your meal.

This recipe is the one I make all the time. It’s inspired by years of family dinners where this simple salad was always on the table. We’re just focusing on three main things—cucumber, tomato, and onion. Then we’ll toss them in a zesty dressing that really pops, thanks to a special spice blend called chaat masala.

This isn’t just a recipe. It’s a technique, and once you get it down, you’ll be making it your own in no time.

What You’re Getting Into

Before we start, here’s a quick rundown. I promise, this is probably one of the simplest and most satisfying things you’ll ever make.

Time Commitment: You’ll be done in 10 minutes. Seriously. There’s no cooking. Just some chopping.

How Much It Makes: This recipe serves about 6 people. But honestly, it’s so easy to adjust. Making dinner for two? Just use less. Having a big party? Grab a bigger bowl and chop away.

Here’s a little cheat sheet for scaling the recipe up or down:

Servings	English Cucumber	Tomatoes	Red Onion	Lemon Juice	Chaat Masala	Red Chilli	Sea Salt
2	½ Large	1 Large	½ Large	Juice of ½	¾ tsp	¼ tsp	½ tsp
4	¾ Large	1.5 Large	¾ Large	Juice of ¾	1.5 tsp	⅓ tsp	¾ tsp
6	1 Large	2 Large	1 Large	Juice of 1	2 tsp	½ tsp	1 tsp
8	1.5 Large	3 Large	1.5 Large	Juice of 1.5	3 tsp	¾ tsp	1.5 tsp

Difficulty Level: So, so easy. If you can hold a knife and chop a vegetable, you’ve already mastered this. It’s a great first recipe if you’re new to Indian flavors.

What You’ll Need: Just the basics. A cutting board, a good knife, and a large mixing bowl. That’s it! No fancy gadgets.

Can I Make It Ahead? Yes! Life is busy, I get it. You can chop the cucumber, tomato, and onion and keep them in separate airtight containers in the fridge for a day. Just wait to add the dressing ingredients until you’re ready to serve. This keeps everything from getting soggy.

Let’s Talk Ingredients

The real secret to a great Kachumber is using fresh, good-quality ingredients. Here’s what you’ll need:

At its heart, this salad is a trio of veggies:

• 1 large English cucumber
• 2 large hothouse tomatoes
• 1 large red onion

I always reach for English cucumbers. Their skin is thin, so you don’t have to peel them, and they have way fewer seeds. For the tomatoes, you want something firm, like a hothouse or Roma tomato, because they won’t turn your salad into a watery mess. And a crisp red onion gives it that essential sweet, sharp bite.

For the dressing, it’s all about the zing:

• Juice of 1 fresh lemon
• 2 teaspoons of chaat masala
• ½ teaspoon of red chili powder
• 1 teaspoon of sea salt

Please, if you can, use a real lemon. That bottled stuff just doesn’t compare. The real star here, though, is Chaat Masala. If you haven’t used it before, you’re in for a treat. It’s a tangy, savory, slightly funky Indian spice blend. It gets its unique flavor from ingredients like dried mango powder and black salt. This is what gives Kachumber its signature taste. It’s the secret weapon.

Okay, Let’s Do This! A Step-by-Step Guide

Grab your cutting board. Let’s make this thing.

Step 1: The Chop

This is the most important part. You want to dice the cucumber and tomato into evenly sized pieces, and then chop the onion much smaller. Getting the sizes right, about as big as a chickpea, means you get a perfect blend of everything in every bite.

For the Cucumber: Give it a good wash. Since it’s an English cucumber, you can leave the skin on. Just slice off the ends, cut it in half the long way, and start dicing.

For the Tomatoes: Here’s a little trick I learned that makes a huge difference. If your tomatoes look extra juicy, de-seed them first. Just slice them in half and use a spoon to scoop out the watery, seedy pulp. This single step will keep your salad crisp, not soupy. Once that’s done, dice them up to the same size as the cucumber.

For the Onion: You want a much finer dice on the onion. This way, its flavor mixes in everywhere without being a huge, overpowering chunk. Another tip? If you find raw onion too sharp, just give it a quick soak. Dice it up, then put it in a small bowl of ice-cold water for about 5 minutes. Drain it really well, and you’re left with a milder, crisper onion flavor.

Once everything is chopped, throw it all into your big mixing bowl. Just look at that mix of green, red, and purple. So good!

Step 2: Dress, Toss, and Serve!

Now for the final touch.

Drizzle the fresh lemon juice all over the veggies. You might even hear a little sizzle! Then, sprinkle on your spices: the chaat masala, red chili powder, and sea salt.

Grab a big spoon and gently toss everything together. Be gentle! You just want to coat everything lightly. If you mix it too hard, the tomatoes will start to break down.

And that’s it. You’re done! Your Kachumber is ready to go. Give it a quick taste. Does it need more salt? A little more lemon? Make it perfect for you.

Make It Your Own

The best part about a recipe this simple is that it’s a perfect starting point. Once you nail the classic version, have some fun with it.

• Dietary Notes: The good news? This salad is already naturally vegan, gluten-free, dairy-free, and nut-free.¹ It’s a crowd-pleaser for anyone with dietary restrictions.
• Change the Heat: Love spicy food? Add a finely chopped green chili, like a serrano. Don’t like heat at all? Just leave out the red chili powder. Easy.
• Get Creative: If I want to make a “fancy” version for company, I’ll sometimes add a handful of pomegranate seeds for a sweet pop of color and juice. Fresh mint or cilantro are also amazing in here. In the summer, I’ve thrown in diced mango or bell peppers. Go for it!

How to Serve and Store It

Kachumber is at its peak right after you make it, when everything is still super crunchy.

I like to serve it in a big bowl right in the middle of the table, family-style. It’s the perfect cool, crunchy side for rich Indian dishes like biryani, palak paneer, or any kind of curry. It’s also fantastic scooped up with crispy papadums as a quick appetizer.

If you happen to have leftovers, you can keep them in an airtight container in the fridge for about a day. The veggies will get a little softer, but it will still taste great.

But whatever you do, do not freeze this salad. Trust me. The vegetables will turn to mush when they thaw. And since it’s served cold, there’s no need to worry about reheating!

I really hope you love this recipe. It’s simple, fresh, and a regular in my kitchen. Enjoy!

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