Kachumber Salad is a simple refreshing Indian cucumber, tomato, and onion salad tossed with lemon juice, salt, and fresh herbs. It's a quick, no-cook side that's served with curries, rice, kebabs, or just about any meal to add brightness and crunch. It's light, healthy, and comes together in under 10 minutes.
Every household makes Kachumber Salad a little differently, but the combination of crisp vegetables, citrus, and fresh herbs makes it a staple across Indian kitchens. It's the refreshing bite that cuts through the richness of dals, curries, and sabzis, balancing a meal with brightness and crunch. It's perfect to use what's in season, such as radishes, carrots, or mangoes for extra flavor.
For me, a fresh vegetable was always part of dinner for a light side. Sometimes it was pickled radishes or raw onions with lemon and salt, but more often it was this quick Indian cucumber salad tossed with lemon juice and spices. That crunch, acidity, and freshness became the essential side dish that no Indian meal felt complete without.
Kachumber is very similar to Persian Shirazi salad and even Mexican pico de gallo - all are simple chopped salads with the same base of fresh vegetables, herbs, and citrus, just seasoned slightly differently to reflect their cultures.
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Why You'll love this Recipe
- Quick and easy - Just chop, toss, and serve in under 10 minutes.
- Fresh and cooling - Perfectly balances rich, spiced curries or grilled meats.
- Healthy side dish - Naturally vegan, gluten-free, and packed with fiber.
- Customizable - Add radishes, carrots, or chilis to make it your own.
Ingredients - Notes and Substitutions
Kachumber is essentially an Indian chopped salad with vegetables, herbs, and citrus for tang.
- Cucumber - English, Persian, or Indian cucumbers; no need to peel if using thin-skinned.
- Tomatoes - Ripe roma or cherry tomatoes work best.
- Onion - Red onion adds color and sharpness; soak in water if too pungent.
- Green Chili - Optional for heat; serrano or Indian green chili.
- Lemon Juice - Freshly squeezed for brightness.
- Herbs - Cilantro and/or mint for freshness.
- Seasoning - Salt, black pepper, and chaat masala for tangy flavor. Toss with ground roasted cumin (optional) for more flavor.
Add additional seasonal vegetables like radishes, carrots, mangoes or bell peppers for crunch and color. Stir in a cup of dahi for a raita-style version.
How to make a Kachumber Salad
This Indian cucumber salad comes together in under 10 minutes with a few simple, fresh ingredients. Even easier if you use a food processor or a vegetable chopper.
- Step 1: Chop cucumbers, tomatoes, and onions into small, even pieces.
Finely chop green chili (if using) and herbs.
- Step 2: In a bowl, toss together the cucumbers, tomatoes, onions, green chili, and herbs. Squeeze fresh lemon juice over the salad and season with salt, kala namak, Kashmiri chili powder chaat masala.
Toss everything together and serve immediately.
Add avocado, boiled chickpeas, or cubed paneer to make it heartier.
Serving Suggestions
- Pair with curries like Paneer Butter Masala, Chole, and Butter Chicken.
- Serve alongside tandoori chicken, kebabs, or grilled paneer.
- This onion tomato cucumber salad is the kind of quick side dish that balances a rich thali with freshness. Add to a thali platter along with dal, roti, and sabzi.
Storage Instructions
Refrigerator: Best enjoyed fresh, but can be stored in an airtight container for up to 1 day. The veggies will release water, so drain excess liquid before serving.
Make Ahead Tip: Chop the veggies ahead of time and store separately. Toss with lemon juice and seasoning just before serving.
More Side Dishes to try
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Kachumber Salad (Indian Cucumber Tomato Salad)
Equipment
Ingredients
- 1 English or Persian cucumber
- 2 medium tomatoes
- ¼ red onion
- 1 tablespoon green chili
- 1 tablespoons lemon juice
- ½ teaspoon Kashmiri chili powder
- 1 teaspoon chaat masala
- ¼ teaspoon kala namak
- cilantro, chopped
Instructions
- Wash and finely dice the cucumbers, tomatoes, onions, and green chili.
- Add all the vegetables and cilantro to a mixing bowl.
- Squeeze fresh lemon juice over the salad, then season with kala namak, Kashmiri chili powder, and chaat masala.
- Toss everything together until well combined. Taste and adjust for seasoning.
- Serve immediately for best freshness.
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