Vegan Masala Recipe
Kachumber (Easy 10-Minute Indian Salad)
Kachumber tumbles cucumber, tomato and red onion with lemon, herbs and a pinch of spice. This ten-minute salad brings the cool crunch every rich Indian meal needs.
Recipe by Craig LogueHow our recipes are created
Substantially updated 24 September 2026
From the kitchen
What to expect
A good kachumber stays crisp, lightly salted, and clean-tasting. The cumin and lemon should sit in the background, letting the vegetables stay at the centre.
Serving idea
Best served simply
Serve it beside dal, chana masala, biryani, or warm rotis, and add it at the table so it keeps its crunch.
Recipe-specific guidance
Why this method works
Kachumber relies on contrast rather than a heavy dressing: crisp cucumber and onion, juicy tomato, roasted cumin and fresh lemon. Salting immediately before serving keeps the vegetables from releasing enough water to dilute the seasoning.
Cues to watch for
- •Cut the vegetables to a similar small size so each spoonful is balanced.
- •Remove watery tomato cores if the salad will stand for more than a few minutes.
- •Taste after adding lemon because tomato acidity changes from batch to batch.
Useful substitutions
- •Use lime instead of lemon for a slightly sharper finish.
- •A mild red onion or shallot can replace standard red onion.
- •Leave out green chilli for a mild salad while keeping the roasted cumin and coriander.
Storage and reheating
Kachumber is best mixed just before eating. Refrigerate leftovers for no more than one day; drain released liquid and refresh with lemon and coriander before serving.
Cook the recipe
Method
- 1
Wash and chop the 1 cup cucumber, 1/2 cup red onion, 1 cup tomato, and the small optional green chili pepper into small pieces.
- 2
In a bowl, combine the chopped vegetables with 1 tablespoon chopped cilantro leaves, 1/2 teaspoon roasted cumin powder, 1/4 teaspoon red chili powder, 2 teaspoons lemon juice, and 1/4 teaspoon salt.
- 3
Toss gently so the vegetables stay crisp, then taste and adjust salt or lemon if needed.
- 4
Finish with a few extra cilantro leaves if you like, and serve right away.
A few useful notes
Notes
- Kachumber is best made just before serving, while the cucumber and tomato still hold their texture. If it sits too long, the salt will draw out liquid and soften the vegetables.
- Leftovers can be kept in the fridge for up to 1 day in a covered container, but the salad will lose some crunch. Stir before serving and drain off excess liquid if needed.
- If your tomatoes are very juicy, seed them first so the salad stays bright rather than watery. For a sharper salad, add a little more lemon; for more heat, keep the green chili in.
Gather everything first
Ingredients
- 1 cup cucumber, chopped
- 1/2 cup red onion, chopped
- 1 cup tomato, chopped
- 1 green chili pepper, small, optional, chopped
- 1 tablespoon cilantro leaves, chopped
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon red chili powder (mirchi powder)
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
Learn the technique
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