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. In Gujarati households, Kachumber Salad often accompanies meals to provide a fresh and crunchy counterpoint to the other components of the traditional thali, which is a platter of various dishes or served with dal dhokli.
Traditionally, Kachumber Salad includes diced cucumbers, tomatoes, and onions, with optional additions like green chilies for heat and fresh coriander leaves for added aroma. The salad is seasoned with roasted cumin powder, chaat masala, and a squeeze of fresh lemon juice, making it a zesty and refreshing accompaniment to any meal. Over the years, Kachumber Salad has evolved, with variations incorporating other vegetables like radishes, carrots, and bell peppers. Despite these variations, the essence of Kachumber remains the same – a simple, quick-to-make salad that brings a burst of freshness and flavor to the table, embodying the vibrant and diverse nature of Indian cuisine.
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
Method
1. Wash and dice the cucumber and tomato.
2. Finely chop the red onion, coriander leaves, and green chili.
3. In a large mixing bowl, combine the diced cucumber, tomato, chopped onion, coriander leaves, and green chili.
4. In mortar pastel crush peppercorns and roasted cumin powder.
5. Sprinkle crushed cumin and pepper powder, chaat masala, chili powder, and salt over the vegetables.
6. Drizzle the lemon juice over the salad and toss everything together until well mixed.
7. Serve immediately or chill in the refrigerator for about 15-20 minutes before serving for a refreshing taste.
8. Enjoy your fresh and tangy Kachumber Salad!
Tips
• 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.
- 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
- 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!
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.
3 Responses to “Kachumber Salad”
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Kind Regards Mel
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