This simple kachumbar is the quintessential Pakistani salad! Refreshing, tangy, with a hint of heat, it is the perfect side to most South Asian curries and pullaos.
What is Kachumbar?
Kachumbar literally means chopped. Authentic recipes call for onion, tomato, cucumber, green chili and cilantro. Many a times people also add radish and carrots as well.
Kachumbar has a few counterparts. In Mexico, it’s the Pico de Gallo and I recently found out from a friend, Africa has the Kachumbari. Which as it turns out is an Indian import.
Ingredients
Onion You can use white or red onion here. They both work!
Tomato I use Roma tomato as it is widely available but feel free to use any variety.
Cucumber I like to peel my cucumber because that’s how I had it growing up but if your cucumber is thin skinned like the English or Persian, feel free to leave the skin on.
Green chili I use Serrano pepper but it can be have more heat than the jalapeno so use the variety you feel you can tolerate. The Thai pepper can be even spicier so it’s totally your call!
Cilantro
Lemon juice Vinegar or lime juice will work too!
Salt
How to make Kachumbar
This is the easiest salad to make and comes together in under 10 minutes! Made even faster if you have a food chopper. You guys, this is one tool I did not know I needed! A friend gifted it to me a couple of years ago and I hardly used it. I took it out because I’m seeing it over Instagram and I can say it’s worth it if you chop alot! And if you make fries etc. But I digress! Back to the kachumbar!
Substitutions and variations
The Veggies: Like I said, the authentic kachumbar we make in Pakistan or rather I grew up eating has just the most widely available veggies in Pakistan but I have seen people add radish and even carrots!
The Acid: You can easily use vinegar or even lime juice in place of lemon juice without compromising on flavor.
Herbs: Add mint along with cilantro/coriander to make it even more refreshing!
How to serve and store
Kachumbar is served with most any curry or rice dish in South Asian cuisine. It would pair very well with Tandoori Chicken Curry or Keema. And it goes well with rice dishes too.
Kachumbar is usually best enjoyed immediately as the salt tends to pull water from the onion and make the salad soggy. Try to eat it within 2 days if possible.
If you do want to make it ahead of time hold off on the salt and lemon juice and add it when ready to serve. Store in an airtight container.
FAQS
Absolutely! It may not be authentic but adding crunchy veggies will not only add to the flavor but make it even more nutritious!
Absolutely! Just hold off on the lemon juice and salt as it tends to release water from the onions. And once assembled, try to use it up within 2 days for best taste.
More recipes to eat Kachumbar with
If you try this recipe, I’d appreciate it so much if you would rate it! And let me know in the comments how it worked out for you. If you are on social media, share your pics with me on Instagram by tagging me @eatdrinkpure so I can see and repost it on my stories!
Kachumbar
Ingredients
- 1 onion, diced red or white
- 1 tomato, diced Roma, cherry or any other
- 1 cucumber peeled and diced
- 1 green chili pepper I use Serrano
- 2 tablespoons handful cilantro chopped
- 1 lemon juiced
- 1 teaspoon Himalayan pink salt
- 1/4 teaspoon pepper optional
Instructions
- Chop all the veggies and transfer them to a bowl.
- Add the lemon juice, salt and pepper and mix well.
- Enjoy immediately!
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