Kachumber salad


It goes without saying that it’s too hot to be standing at the hob or oven much.  Lately I’ve been doing the bare minimum of cooking, in the cool of the very early morning – preparing potatoes or grains ready for salads in the evening. Tomatoes and cucumbers are regulars on the table. They are, of course, delicious plain (with a little salt) but if you want to jazz them up, try this tangy no-cook Kachumber salad.

You could also add sliced radishes, grated carrot or beetroot if you have any to hand, or some toasted seeds.

Recipe by Dassana Amit from the wonderful site Veg recipes of India.  


  • ½ cup chopped onions (ideally spring onions or red onions)
  • 1 cup chopped tomatoes
  • 1 cup chopped cucumber
  • 2 tablespoon chopped mint leaves
  • ½ cup chopped coriander leaves
  • 2 to 4 teaspoons lemon juice or as needed
  • 1 to 2 teaspoons chopped green chillies (optional)
  • ½ teaspoon red chilli powder or cayenne pepper
  • 1 teaspoon ground cumin
  • Salt (to taste)
  • 4 to 6 lemon wedges (garnish, optional)
  • Mint leaves sprigs (garnish, optional)


  1. Transfer all the prepped, chopped veggies to a large bowl.
  2. Add the chopped green chillies, red chilli powder, ground cumin, coriander leaves, mint leaves and lemon juice. Season with salt.
  3. Toss the salad well so that the ingredients are mixed evenly. Check the seasoning and add more salt or lemon juice, if you like.
  4. Serve the kachumber salad straight away. (If you leave it sitting for too long, it will get watery.)