Kachumber Salad

Cook Eat WorldAsianKachumber Salad

By Lee Jackson ↣ Published on: August 27, 2021

Here’s a simple and healthy accompaniment that’s essential on any Indian table. My Kachumber Salad recipe is a quick and easy dish to prepare that adds a touch of crunch and freshness to any spicy or rich curry. It’s a perfect antidote to temper any hot chilli heat.

Cucumber, tomato & red onion are combined with a little cilantro and lime juice and served in a bowl as a chopped salad for Indian food.

I cook A LOT of Indian food. And for every feast I prepare, It's almost guaranteed that it will be accompanied by this simple kachumber salad. It's a light, cooling and crunchy partner that acts as light relief to any spice while bringing a lovely healthy crunch to the main meal.

Curries can often seem rich and heavy on their own, so in India they balance their meals with a fresh element on the table. The simplest combination salad is much like an American chopped salad, with only a few ingredients. You’ll be thankful of a little cooling cucumber on occasion, and the tangy tomato can enhance many spiced sauces to perfection. Peppery radish gives crunch too and lastly onions add a zing and a crunch. A little cilantro completes the salad to bring a familiar Indian herbal note.

What is kachumber?

Kachumber salad at its core contains fresh chopped tomatoes, cucumbers, onions, lemon juice, cilantro and sometimes, chili peppers and radish. There are regional varieties and personal preparations that can include other fresh vegetables. I add radish to my recipe as I just LOVE the light peppery hit and crisp texture.

Kachumber is typically dressed simply in lemon juice, vinegar or sometimes yoghurt. Lastly, the salad is commonly sprinkled with cayenne pepper, chilli powder or chilli flakes.

Stuff you'll need

For my recipe there's not a lot to do other than chop and combine - no cooking necessary! Here are the key ingredients for my kachumber salad recipe.

  • Hothouse/English cucumber (I like this variety as it has a thin skin so no peeling required and no need to deseed too)
  • tomatoes
  • red onion
  • radishes (diced)
  • cilantro
  • lime or lemon
  • salt & pepper
  • mild chilli flakes
Cucumber, tomato & red onion are combined with a little cilantro and lime juice and served in a bowl as a chopped salad for Indian food.

Pro tips and suggestions

Make in advance - You can make the salad in advance and keep it covered in the fridge. A cold kachumber will have even more cooling properties if you've gone hard on the spice for the main meal.

Yoghurt dressing - If you want a simple yoghurt dressing mix 2 tbsp plain yoghurt with 1 garlic clove (finely minced into a puree), salt & pepper and a squeeze of lemon juice. Dollop it on top of the kachumber just before serving, then sprinkle over some mild chilli flakes.

Storing - Kachumber will stay fresh in the fridge for 3-4 days. It is NOT suitable for freezing.

Ready to get started?

Truly, my kachumber salad recipe is one of the simplest I make, and an important addition to any Indian feast. Even if you're not serving super-spicy food, the cool, crunchy vegetables are wonderful alongside most Indian offerings. There's a reason why I prepare it so often. Be sure to add it to your next feast!

kachumber Salad | cookeatworld.com

Any Questions? (FAQ)

Have a question about Kachumber? Let me know in the comments.

What does kachumber mean?

Often pronounced kachoombar, kachumber just refers to a chopped Indian Salad.

Is Kachumber the same as Kachumbari?

Kind of! Kachumbari is a similar Kenyan salad of chopped vegetables served in Eastern Africa, primarily in Kenya but also Tanzania, Rwanda, Burundi, and Uganda. Its origins are most likely from Indian cuisine.

Some delicious curry recipes, perfect with Kachumber

For a cooling fix alongside a flavoursome and spicy curry, here are a few of my favourite Indian recipes.

 

Cucumber, tomato & red onion are combined with a little cilantro and lime juice and served in a bowl as a chopped salad for Indian food.

Kachumber Salad

Rate this recipe

5 from 3 votes
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Recipe by Lee
Course Salad, Side Dish
Cuisine Indian
Prep Time10 minutes
Total Time10 minutes
Servings (adjustable) 4 as a side dish
Calories (per serving) | 36

Ingredients

  • 1 hothouse/English cucumber (medium)(seeded and diced)
  • 3 tomatoes (sseded and diced)
  • ½ red onion (peeled and diced)
  • 1 cup radishes (diced)
  • 2 tbsp cilantro (stalks and leaves, chopped)
  • ½ lime (juice of)
  • Salt & pepper
  • pinch chilli flakes (mild) (optional)

Instructions

  • Combine all the diced ingredients and stir well with the cilantro, lime juice, salt and pepper. Decant into a serving bowl or platter and sprinkle with mild chilli flakes and serve.

Notes

Make in advance - Make in advance (up to 3 days) and refrigerate. The icy coldness of a refrigerated kachumber will add even more help if your main dish is high on the spicy spectrum.
Yoghurt dressing - If you want a simple yoghurt dressing mix 2 tbsp plain yoghurt with 1 garlic clove (finely minced into a puree), salt & pepper and a squeeze of lemon juice. Dollop it on top of the kachumber just before serving, then sprinkle over some mild chilli flakes.
Storing - Kachumber will stay fresh in the fridge for 3-4 days. It is NOT suitable for freezing.

Nutrition

Calories: 36kcal (2%) | Carbohydrates: 8g (3%) | Protein: 2g (4%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 359mg (10%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 865IU (17%) | Vitamin C: 18mg (22%) | Calcium: 27mg (3%) | Iron: 1mg (6%)
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