Kachumber Salad
Prep time
Total time
Kachumber Salad is a versatile and popular dish across India, it is a vibrant medley of fresh vegetables seasoned with aromatic spices and tangy lemon juice. While it is enjoyed in many regions, it is particularly associated with Gujarati cuisine. Gujarat, located on the western coast of India, is known for its rich culinary heritage, which emphasizes fresh, seasonal ingredients and a balanced mix of flavors.
Author: Binjal Pandya
Recipe type: Appetizer
Cuisine: Indian
Serves: 3-4
Ingredients
- 1 cup Peeled & Diced Cucumber
- 1 cup Diced Tomato
- 1 Medium Sized Red Onion Finely Chopped
- ¼ cup Fresh Coriander Leaves Chopped
- 1-2 Green Chili, Finely Chopped
- 1 tsp Roasted Cumin
- 4-5 Peppercorns/Black Pepper
- ½ tsp Chaat Masala
- ¼ tsp Red Chili Powder
- 1 tbsp Lemon Juice
- Salt to Taste
Instructions
- Wash and dice the cucumber and tomato.
- Finely chop the red onion, coriander leaves, and green chili.
- In a large mixing bowl, combine the diced cucumber, tomato, chopped onion, coriander leaves, and green chili.
- In mortar pastel crush peppercorns and roasted cumin powder.
- Sprinkle crushed cumin and pepper powder, chaat masala, chili powder, and salt over the vegetables.
- Drizzle the lemon juice over the salad and toss everything together until well mixed.
- Serve immediately or chill in the refrigerator for about 15-20 minutes before serving for a refreshing taste.
- Enjoy your fresh and tangy Kachumber Salad!
Notes
Fresh mint leaves can be added along with coriander for an extra burst of freshness.
Kachumber Salad is best served fresh. If preparing ahead, mix the vegetables and store them in the fridge, but add the salt, spices, and lemon juice just before serving to keep the veggies crisp.
You can add other vegetables like radish, carrots, or bell peppers or roasted crushed nuts like peanuts, sesame seeds or pine nuts etc.
Use the freshest vegetables available for the best flavor and crunch.
If the tomatoes are very juicy, you can remove the seeds to prevent the salad from becoming too watery.
If using English cucumbers, you can leave the skin on. For regular cucumbers, consider peeling them if the skin is thick or bitter.
Kachumber Salad is best served fresh. If preparing ahead, mix the vegetables and store them in the fridge, but add the salt, spices, and lemon juice just before serving to keep the veggies crisp.
You can add other vegetables like radish, carrots, or bell peppers or roasted crushed nuts like peanuts, sesame seeds or pine nuts etc.
Use the freshest vegetables available for the best flavor and crunch.
If the tomatoes are very juicy, you can remove the seeds to prevent the salad from becoming too watery.
If using English cucumbers, you can leave the skin on. For regular cucumbers, consider peeling them if the skin is thick or bitter.
Recipe by Binjal's VEG Kitchen at https://binjalsvegkitchen.com/kachumber-salad/