Indian · Salad · Free recipe
Kachumber Cucumber and Tomato Salad
A simple fresh salad balances crisp vegetables with measured lemon and cumin.
- Active preparation
- 20 min
- Cooking
- No cooking
- Makes
- 4 side bowls
- Additional time
- Serve freshly mixed; keep ingredients refrigerated beforehand
At the table
A home-kitchen version.
Kachumber brings chopped cucumber, tomato and onion together with lemon, coriander and a little cumin. It is a fresh side to mix close to serving, not a cooked vegetable dish.
Keep the prepared vegetables refrigerated until needed. Chilli heat varies, so handle it carefully and follow the measured version below.
The recipe
Kachumber Cucumber and Tomato Salad
Makes 4 side bowls
Timings are guidance for the original amount. Allow extra time for additional batches, resting or chilling; follow the method and doneness checks.
Ingredients
Equipment
Clean board; knife; sieve; bowl
Allergen notes
No listed major allergens
Method
Choose sound vegetables. Wash cucumber and tomatoes thoroughly under drinking water. Remove cucumber ends and tomato stalk cores. Peel cucumber only if its skin is tough, then weigh the usable quantity. Soft damaged vegetables are not improved by hiding them in a heavily seasoned salad.
Cut small even pieces. Dice cucumber and tomatoes into roughly one-centimetre pieces on clean ready-to-eat equipment. Keep the usable tomato juices rather than silently draining away the measured tomato portion. This preparation does not require cooking or an overnight salt cure.
Prepare onion and chilli. Peel and finely dice all red onion. Wash chilli, remove stalk and seeds, and chop very finely. Use its measured whole small quantity in the salad; choose a milder variety before starting if needed instead of adding an unlisted sugary dressing later.
Wash the fresh herb. Rinse coriander, dry thoroughly and remove coarse tough stems before weighing twelve grams. Chop leaves and tender stems. Keep the board separate from raw chicken or fish equipment because this salad receives no later heat treatment to correct cross-contamination.
Mix immediately before serving. Put every prepared vegetable and herb in a bowl. Add all lemon juice, ground cumin and salt, then toss gently. Let the measured ingredients form their own light juice; no oil, yogurt, vinegar or bottled chaat sauce is hidden in this formulation.
Share four sides. Divide the complete salad and its juices among four bowls. Serve promptly as a side, not as a complete main meal. Keep unused portions refrigerated at 4°C or colder and use within one day; acid and salt do not make this salad a shelf-stable pickle.
Use doneness checks rather than appearance alone. FoodSafety.gov temperature guidance.
Small details, better results
Before you cook
- Cut the vegetables into similar-sized pieces for a balanced spoonful.
- Mix the dressing and salt in close to serving so the vegetables keep their texture.
Common questions
Is kachumber cooked?
No. This version is a fresh chopped salad with washed vegetables and a lemon dressing.
Can I prepare the vegetables early?
Keep prepared ingredients covered and refrigerated, then follow the method's freshly mixed serving guidance.
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