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KACHUMBER SALAD ON A NAVY BLUE PLATE WITH CURRY LEAVES AND CHILLIS IN LANDSCAPE
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4.43 from 7 votes

Kachumber Salad – an Indian favourite

Kachumber Salad features an unbeatable summer mix of crisp cucumbers, juicy tomatoes and red onions. We have jazzed them up with citrusy cilantro, earthy cumin, curry leaves and a chilli garnish – a refreshing side for Indian curries or great at your next BBQ. 
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Salad
Cuisine: Indian
Keyword: Easy, keto, low carb, paleo, vegan, vegetarian, whole30
Servings: 4 as a side
Calories: 38kcal

Ingredients

  • 3 medium tomatoes (approximately 480 grams)
  • 2 medium Lebanese or Persian cucumbers (approximately 180 grams)
  • ½ medium red onion (approximately 100 grams)
  • ¼ cup coriander/cilantro, chopped (approximately 30 grams)
  • ¼ cup lime juice
  • 2 tsps cumin seeds, toasted
  • 1 tbsp curry leaves, chiffonade
  • Sea salt and cracked black pepper

Instructions

  • Place your cumin seeds in a hot frypan and heat until they are golden and aromatic approximately 2-3 minutes. Once they are ready, immediately remove to a cold plate.
  • Wash all your vegetables and herbs then pat dry with a towel.
  • Trim your vegetables, slice the tomatoes and onions I nto wedges and the the cucumbers on the diagonal.
  • Roughly chop your coriander (cilantro) leaves and finely shred your curry leaves chiffonade style.
  • Add all your ingredients to a mixing bowl, season and add the lime juice. Mix well to combine, taste and adjust seasonings according to your taste.
  • Slice your chilli on the diagonal, discard the green top, then add on top of your salad as a garnish.
  • Keep chilled until ready to serve.

Video

Nutrition

Calories: 38kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 315mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1157IU | Vitamin C: 167mg | Calcium: 57mg | Iron: 1mg