Kachumber salad is a refreshing, simple, and healthy Indian salad, made from fresh vegetables, like cucumbers, tomatoes, and onions. Just what is required for a hot spicy Indian meal, as the cooling contrast and the texture it provides would be welcomed. It's light, easy, and simply bursting with raw vegetables to create this snack or side for health-conscious individuals. The kachumber salad recipe is very easy and just takes a few minutes to prepare. Finely chop equal quantities of cucumbers, tomatoes, and onions as preparation. More vegetables that may be included are carrot and radish bits, or for those who love crunch, some bits of bell peppers too. Mix chopped vegetables with a dash of fresh lime juice, salt, and spices including cumin powder, chaat masala, and pinches of red chilli powder with a slight kick. And for that bit of fresh flavour and crunch, coriander or mint leaves are chopped fresh along with this mixture. A tangier version of the recipe of kachumber salad is enjoyed by some when vinegar or yoghurt is added to it, but the classic version is simple with the freshness of the vegetables and a dressing of lime. The most important thing in a perfect kachumber salad is the fresh, crisp use of vegetables with seasoning at the last moment to ensure that the vegetables remain crunchy. This kachumber salad is great with Indian curries, grilled dishes, or rice because it gives an exciting refreshing element to the meal. With vibrant colours and light flavours, kachumber salad is delicious and has good nutrition that could be loved in many houses.

• 1/2 cup cucumber
• ⅓ cup onions
• 1/2 cup tomatoes
• 1 tbsp mint leaves
• ¼ cup coriander leaves
• 1 tsp lemon juice
• 1 tsp green chillies
• ¼ tsp red chilli powder
• 1/2 tsp cumin powder
• 3 pinch black salt

• Kachumber Salad is a fresh, simple, and healthy Indian salad made from a mixture of fresh vegetables, herbs, and spices.
• It perfectly goes with numerous dishes and one gets to accompany foods like biryani and curries or even grilled meats this is the favourite accompaniment many at the Indian table love so much because of the burst of spices mixed with the fresh cool greens of vegetables and seasoned with juices of lemon.
• Here is how to make this delicious salad step by step.
• Let's start by preparing the vegetables.
• Very finely chop 1/2 a cup of onions, which is almost one small or medium onion, and make sure the pieces are uniform.
• Onions give that fabulous crunch and a raw taste that is sharp for the salad.
• So if you want a more gentle taste in your salad then soak the chopped onions in water for several minutes before using.
• Then chop 1/2 cup of tomatoes or one medium-sized tomato.
• Tomatoes are juicy and tangy, and balance the pungency of onions in the salad.
• Choose a fairly ripe yet firm tomatoes, as soft tomatoes can make the salad soggy.
• The second most crucial ingredient is 1/2 cup of cucumber, peeled and cut.
• The cucumbers bring a cooling refreshing feel to the salad, especially on long hot days of summer.
• Besides this, they will add a nice crunch to it, thereby complementing the other vegetables.
• You can use either the English variety of cucumber or the regular Indian version -provided that you peel them for the right texture.
• Finally, use some fresh herbs that would complement this flavoursome salad.
• Chop 1 tablespoon of fresh mint leaves and ¼ cup of coriander leaves, also known as cilantro.
• Mint adds a kind of refreshingly sweet taste while coriander adds some citrus with herbaceous notes.
• The herbs add freshness and fragrance to the salad.
• For an added kick of heat, throw in 1/2 to 1 teaspoon chopped green chillies or serrano peppers, if you like.
• If you don't like the heat or want less of it, you can decrease or omit the chillies. It is just really a lovely heat that contrasts well with cooling vegetables and herbs. It is time now to add seasoning to the salad.
• Add ¼ teaspoon of red chilli powder or cayenne pepper according to your preference for heat.
• It will give the salad a mild kick of heat while improving flavour.
• Sprinkle 1/2 Tsp of roasted cumin powder over the salad. It adds a hot, earthy flavour with a subtle smokiness, bringing the flavours into good harmony.
• To bring out all the flavours, squeeze in 1 to 2 Tsp of fresh lemon juice (adjust to taste).
• Lemon juice gives a bright, tangy flavour that just complements spices and vegetables amazingly well.
• You can serve this salad with 2 to 3 lemon wedges on the side and so have those who eat it squeeze the additional amount of juice that they want.
• Season with salt to taste, using only as much as you'd like, and then periodically use black salt or rock salt to add a distinctive flavour, though regular salt would work, too.
• Once all the ingredients are mixed, mix the salad gently until everything is well combined.
• Ensure you do not overmix it; you want to keep intact the texture of the vegetables.
• For a zing of freshness, garnish the salad with 4 to 5 sprigs of fresh mint leaves before serving.
• The best thing about Kachumber Salad is that is most enjoyed fresh; thus, served immediately. It's an extremely versatile dish, excellent to go with Indian meals, grill the kebabs over any main dish, or just for a light and healthy treat. Then there's the crunch of the vegetables, the tartness of the lemon, and the aromatic spices all coming together in each little bite as refreshing and flavourful.