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Indian Kachumber Salad

Indian Kachumber Salad
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Meet your new favorite side dish! Kachumber is a super simple and refreshing Indian chopped salad of cucumber, tomato, and onion. It’s the perfect crunchy, cooling side to balance out rich and spicy meals like curries and biryani.

Ingredients

Scale

For the Salad:

  • 1 large English cucumber, medium dice
  • 2 large hothouse tomatoes, medium dice
  • 1 large red onion, finely diced

For the Dressing:

  • Juice of 1 fresh lemon
  • 2 tsp chaat masala
  • ½ tsp red chili powder (optional)
  • 1 tsp sea salt, or to taste

Instructions

  1. Chop the Veggies: Add your diced cucumber, tomato, and finely diced red onion to a large mixing bowl. Aim for a consistent size (about as big as a chickpea) for the cucumber and tomato.
  2. Dress the Salad: Drizzle the fresh lemon juice all over the vegetables. Sprinkle evenly with the chaat masala, red chili powder (if using), and sea salt.
  3. Toss and Serve: Gently toss everything together until just combined—don’t overmix! Have a quick taste and add more salt if you think it needs it. Serve right away for the best crunch.

Notes

Tips & Tricks:

  • No Soggy Salad: For the best texture, scoop the seeds out of your tomatoes before dicing them.
  • Milder Onion Flavor: If raw onion is too sharp for you, soak the diced pieces in a bowl of ice water for 5 minutes. Drain well before adding to the salad.
  • Mix it Up: Feel free to add a handful of pomegranate seeds, fresh cilantro, or chopped mint for extra freshness!

Serving Suggestions:

  • This is the perfect cooling side for spicy Indian curries, biryani, or dal.
  • It’s also fantastic as a fresh topping for grilled chicken or fish, or simply scooped up with crispy papadums.

Storage Instructions:

  • Kachumber is best eaten the day it’s made. Store any leftovers in an airtight container in the fridge for up to 24 hours. Note that the veggies will soften over time. Do not freeze.

Find it online: https://masaladiaries.com/indian-kachumber-salad/