This simple kachumbar is the quintessential Pakistani salad! Refreshing, tangy, and with a hint of heat, it is the perfect salad for most South Asian curries and rice dishes. The best part is that it only takes ten minutes to make!
What is Kachumbar?
Kachumbar or kachumber means “chopped” in Gujrati. Authentic recipes call for onion, tomato, cucumber, green chili and cilantro. Many 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, that 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 spicier than the jalapeno so use the variety you feel you can tolerate. The Thai pepper can be even spicier so it’s your call!
Cilantro: If you are the percentage of the population that gets that soapy taste when eating cilantro, omit it and add mint instead. Or leave it out altogether.
Lemon juice: Vinegar or lime juice will work too!
Salt: Use pink salt for the best nutritional value.
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. 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 all over Instagram and I can say it’s worth it if you chop a lot! And if you make fries etc. But I digress! Back to the kachumber!
Substitutions and variations
The Veggies: Like I said, the authentic kachumber 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 instead 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
Kachumbar is served with curry or rice dishes in South Asian cuisine. It would pair very well with my Tandoori Chicken Curry or Keema recipe.
You can also serve this with Chicken Quesadillas as pico de Gallo.
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! Hold off on the lemon juice and salt as it tends to pull water from the onions. Once assembled, try to use it up within 2 days for the best taste.
More salads to try
If you try this recipe, I’d appreciate it so much if you would comment and rate it! I love hearing feedback, and the recipe rating helps others decide if they want to make this recipe. You can also share your creations and tag me on Instagram @eatdrinkpure to be featured in my stories.
Kachumber
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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