Kachumber Recipe

Kachumber salad

1. 1

   Prepare vegetables

   Wash the cucumber, tomato and cilantro. Peel the cucumber if the skin is thick; otherwise leave it on for texture. Dice the cucumber into small, even 1/4- to 1/2-inch pieces. Halve the tomato, scoop out the seeds with a spoon and dice to about the same size as the cucumber. Finely dice the red onion into small pieces so the onion distributes evenly.

2. 2

   Combine ingredients

   Place the diced cucumber, diced tomato, and diced red onion in a medium mixing bowl. Add the chopped cilantro and the minced green chili (start with half the listed amount if you prefer mild heat).

3. 3

   Dress the salad

   In a small bowl or measuring cup, whisk together the lemon juice, olive oil, salt, black pepper, and optional sugar or honey until the salt and sugar dissolve. Pour the dressing over the vegetables.

4. 4

   Season and finish

   Toss everything gently but thoroughly so the dressing coats the vegetables. Taste and adjust seasoning: add more salt, lemon juice, or chat masala to your preference. If using chat masala, sprinkle it over the salad and toss once more. Let the kachumber sit for 5–10 minutes at room temperature to allow flavors to meld, or chill for up to 30 minutes for a crisper texture.

5. 5

   Serve chilled or at room temperature as a side with grilled meats, curries, rice, or as a fresh condiment. Leftovers will keep in an airtight container in the refrigerator for up to 24 hours; note the tomatoes will release more liquid over time—drain before serving if needed.