Kachumber Salad

Preparation info
  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in
Chilli & Mint: Indian Home Cooking from A British Kitchen

By Torie True

Published 2021

  • About

No Indian feast is complete without a kachumber salad. Its simplicity and cooling notes work in harmony with curries, cutting through the spice with fresh, crunchy textures. The only preparation is cutting a handful of vegetables with neatness and precision. It’s also a perfect accompaniment to barbecue banquets on hot summer days.


  • 1 medium-size cucumber
  • 4 medium tomatoes
  • 1 small red onion
  • 1<


  1. First, peel the cucumber in alternate strips and cut it lengthways down the middle, then scoop out the seeds with a teaspoon. Cut each half lengthways again and then cut into 1cm cubes and place in a mixing bowl. Dice the tomatoes into similar-size cubes and add these to the bowl.
  2. Chop the red onion a little more finely than the cucumber and tomato, then add to