Made with freshly chopped vegetables, Kachumber Salad is a vibrant, crunchy, no-cook Indian salad of onion, cucumber, and tomato that comes together in minutes. It’s an easy, refreshing side that brightens any Indian meal.
If you enjoy simple Indian salads like this Kachumber, try Old Fashioned Kidney Bean Salad, Sprouts Salad, or Kakdi Chi Koshimbir for more quick, healthy options.
Traditional Indian meals don’t always include formal “salads” as a distinct course, but fresh chopped or grated vegetables are served with nearly every meal. In winter, grated carrots, beetroot, and radishes dressed with lime, salt, and chaat masala are common. In summer, when those produce options are limited, kachumber — a simple chopped salad of cucumbers, tomatoes, and onions — is a go-to refresher.
In fact, kachumber is less a complicated recipe and more a tossed salad: chop the vegetables, season with lime juice, salt, and pepper (or chaat masala for extra tang), and serve immediately for a crisp, flavorful side.
About Kachumber Salad
Kachumber (Kachoomer) refers to an Indian chopped salad, typically featuring cucumber, onion, and tomato.
The Hindi word kachumber (pronounced kutch-oom-ber) describes a simple mix of raw vegetables; this classic version uses cucumbers, onions, and tomatoes, hence the name. It’s often compared to a fresh salsa—similar to Mexican pico de gallo—because of its crunchy vegetables, limey tang, and optional chilies for heat.
This crunchy salad appears in Indian restaurants and home meals alike. It’s budget-friendly, no-cook, oil-free, vegan, and gluten-free, and can be prepared in about 10 minutes. Kachumber is very customizable: add or omit vegetables according to preference.
Ingredients
Vegetables – The traditional kachumber uses tomatoes, cucumbers, green chilies, cilantro (fresh coriander), and red onions.
Use English or Persian cucumbers if possible; they’re seedless and crisp. If using regular cucumbers, peel and remove large seeds. Adjust the number of green chilies to your heat tolerance — try Indian green chilies, serrano, or jalapeño and remove seeds to reduce spice.
If red onions are too sharp, soak them in cold water for 10 minutes, drain, and use. White onions work fine as a substitute.
Pomegranate seeds are optional but add a pleasant crunch and a hint of sweetness.
Seasoning – Salt and black pepper are enough for a simple version. For more tang, add chaat masala powder and black salt (kala namak).
Lime juice provides bright acidity; you can use lemon instead.
How To Make Kachumber
Add the following to a medium non-reactive bowl:
- 1 cup chopped red onions
- 1 cup chopped tomatoes (seeds removed)
- 1 cup chopped cucumber (with or without skin)
- 1 teaspoon chopped green chilies
- 2 tablespoons chopped cilantro
- ½ cup pomegranate seeds (optional)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper powder
- 2 tablespoons freshly squeezed lime juice
Mix everything well with a spoon or clean hands. Taste and adjust salt, pepper, and lime. Serve immediately for the freshest crunch.
Pro Tips By Neha
Avoid chopping the vegetables in a food processor; it will make them too fine and turn kachumber into a salsa. Chop by hand so the salad stays chunky and crunchy.
Try to cut all vegetables to a similar size for a uniform texture and appearance. A manual vegetable chopper can speed up prep while keeping pieces consistent.
Frequently Asked Questions
Aim for evenly sized pieces for the best texture and presentation. A vegetable chopper or good knife skills will make the job quick and consistent.
You can prepare the chopped vegetables and pomegranate seeds up to a day ahead, stored in an airtight container. Mix in the lime juice and seasoning just before serving to preserve crunch.
Rub the top of the cucumber on the remaining cucumber to remove bitterness-causing foam, then rinse. If already chopped, sprinkle salt, rest for 10 minutes, rinse, and drain before using.
Variations
Add a pinch of ground cumin or red chili powder for warmth and depth. Swap red chili powder for cayenne or smoked paprika if preferred.
Fresh herbs such as mint, basil, parsley, or extra cilantro add aroma and freshness.
For extra crunch, stir in roasted peanuts, almonds, or walnuts, or add seeds like sunflower, pumpkin, or toasted flax.
Beans and sprouts, cooked chickpeas, or red kidney beans bulk up the salad for a more filling option. Paneer, boiled eggs, or shredded grilled chicken can be added for protein.
Try chopped bell peppers, shredded radish or cabbage, corn, shredded beetroot, boiled potatoes, or diced avocado for more variety. When green mangoes are in season, they add tang and texture; ripe mangoes provide a sweet contrast in some regional versions.
You can substitute vinegar for lime or lemon juice for a different acidic profile.
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Kachumber Salad Recipe
Ingredients
- 1 cup chopped red onions
- 1 cup chopped tomatoes (seeds removed)
- 1 cup chopped cucumber (preferably English)
- 1 teaspoon chopped green chilies (adjust to taste)
- 2 tablespoons chopped cilantro (fresh coriander)
- ½ cup pomegranate seeds (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper powder
- 2 tablespoons freshly squeezed lime juice
Instructions
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Add all ingredients to a medium-size non-reactive mixing bowl.
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Mix everything well with a spoon or clean hands.
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Adjust salt, pepper, and lime to taste. Serve immediately.
Notes
Adjust the amount and type of chilies to suit your heat preference; remove seeds to reduce spice.
Soak pungent red onions in water for 10 minutes, drain, and use to mellow their bite.
For extra tang and spice, add chaat masala powder or red chili powder.
Do not use a food processor to chop the vegetables; hand-chopping keeps the salad chunky and crunchy.
Nutrition
Carbohydrates: 4g,
Sodium: 45mg,
Potassium: 95mg,
Fiber: 1g
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