Kachumber
Veg
Vegan
The essential Mughlai fresh relish — finely diced onion, tomato, and cucumber tossed with lemon juice, chaat masala, dried red chilli, and fresh coriander. Served alongside every kebab, biryani, and korma to cut through the richness of cream-based curries; the name is said to derive from the crunching sound the raw vegetables make when bitten.
Cuisines
Hyderabadi
Awadhi
Kashmiri
Mughlai
Punjabi
Delhi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
2-3 servings
Ingredients
| 1 cup | cucumber, finely chopped |
| 1 cup | tomatoes, finely chopped |
| 1 cup | onion, finely chopped |
| 1 tablespoon | fresh coriander leaves, chopped |
| 1 teaspoon | lemon juice |
| 1 teaspoon | green chili, finely chopped |
| — | salt to taste |
| 1/2 teaspoon | chaat masala |
| 1/4 teaspoon | black pepper powder |
Instructions
- 1 In a large mixing bowl, combine the chopped cucumber, tomatoes, and onion.
- 2 Add the chopped coriander leaves and green chili to the bowl.
- 3 Drizzle the lemon juice over the mixture.
- 4 Season with salt, chaat masala, and black pepper powder.
- 5 Gently toss all the ingredients together until well combined.
- 6 Taste and adjust seasoning if necessary.
- 7 Serve immediately or chill in the refrigerator for a few minutes before serving.
Tips
For added crunch, you can include finely chopped radish or carrot.