Kachumber

Name: Kachumber
Prep time: 15 min
Yield: 2-3 servings
Ingredients: 1 cup Cucumber, finely chopped; 1 cup Tomato, finely chopped; 1 cup Onion, finely chopped; 1 tablespoon Cilantro, chopped; 1 teaspoon lemon juice; 1 teaspoon Chili, green, finely chopped; salt, to taste; 1/2 teaspoon chaat masala; 1/4 teaspoon black pepper powder

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	Tomato , finely chopped
	1 cup	Onion , finely chopped
	1 tablespoon	Cilantro , chopped
	1 teaspoon	Lemon juice
	1 teaspoon	Chili , green, 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.