Indian Cucumber-Tomato Salad with Mint (Kachumber)

About This Recipe

Kachumber is the simple, ever-present salad on Indian dinner tables — finely diced cucumber, tomato, and onion tossed with lime juice, salt, and a scattering of fresh herbs, meant to add crunch and acidity alongside richer curries and dals. Mint isn't the most traditional herb here (cilantro usually takes that role), but it's a common regional variation, especially in salads meant to cut through heavier, spicier dishes. The technique is almost entirely about knife work: dicing the vegetables small and uniformly so every bite has a bit of everything, and salting the cucumber and onion briefly before mixing to draw out excess water that would otherwise water down the dressing. A pinch of roasted cumin powder, a distinctly Indian touch, adds a smoky note that plain salt and lime alone can't achieve. Served cold or at room temperature, kachumber is meant to be eaten in small spoonfuls alongside dal, curry, and rice or roti — its job is contrast, not to be a meal on its own.

Ingredients

Serves 4

• 2 wholecucumbers, finely diced
• 2 wholetomatoes, finely diced, seeds removed
• 1 wholered onion, finely diced
• 1 wholegreen chili, finely minced
• 0.25 cupmint leaves, chopped
• 2 tbsplime juice
• 1 tsproasted cumin powder
• 0.5 tspchaat masala
• 0.75 tspsalt

Instructions

1. 1

   Salt the onion and cucumber

   Combine diced onion and cucumber with half the salt in a bowl and let sit 10 minutes to draw out excess water and mellow the onion's sharpness.

2. 2

   Drain

   Drain off any liquid that has collected in the bowl.

3. 3

   Combine the salad

   Add tomato, green chili, and mint to the cucumber and onion.

4. 4

   Dress the salad

   Toss with lime juice, remaining salt, roasted cumin powder, and chaat masala.

5. 5

   Serve

   Serve immediately or chill for 15-20 minutes for the flavors to meld.

Variations

• •

  Add pomegranate seeds for a sweet-tart crunch, common in North Indian versions.

• •

  Swap mint for cilantro for the more traditional herb choice.

• •

  Add roasted peanuts for extra texture and protein.

Storage

Best eaten fresh within a couple hours; if needed, store undressed vegetables separately in the fridge up to 1 day and dress just before serving.

Frequently Asked Questions