Kachumber: Fresh Indian Onion and Cucumber Salad Recipe

If you’re after a simple Indian side that’s full of fresh flavour, this Indian Onion Salad (kachumber) is ideal.

Indian Onion Salad with a spoon on top of the salad in a Balti dish with, mint raita, mango chutney and poppadoms served on the side.

Also called kachumber, this crisp salad pairs crunchy red onion with juicy tomato, cool cucumber and fresh coriander, all brightened with lemon juice. It’s commonly served in Indian restaurants alongside poppadums and chutneys, and you can add a finely chopped green chilli if you like extra heat.

How to make Indian Onion Salad

This salad takes only minutes to prepare. Dice the vegetables into even pieces so every mouthful is balanced, toss with lemon juice and chopped coriander, and chill briefly before serving.

Step by Step Recipe

Indian Onion Salad (Kachumber)

Serves: 4 | Prep time: 10 mins | Cook time: 0 mins

Simple, fresh and adaptable—the classic ingredients are red onion, tomato and cucumber with coriander and lemon juice. Chop the pieces finely for poppadums or leave them chunkier as a side salad. Add chopped green or red chilli to taste.

Ingredients

½ red onion, finely diced
1 large tomato, deseeded and diced
¼ cucumber, diced
Juice of ½ lemon
Few sprigs coriander (finely chopped)

Optional

1 green chilli, finely chopped (optional)

Instructions

Finely dice the red onion and place in a bowl.
Cut the cucumber to a similar size to the onion for even texture.
Halve the tomato, scoop out the seeds with a spoon to avoid excess water, and dice the flesh.
Chop the coriander (or mint if preferred) and add it to the bowl with the vegetables. Squeeze over the lemon juice.
Toss everything gently until mixed. Add the finely chopped green chilli if you want heat.
Cover and chill for 5–10 minutes to allow flavours to meld, then serve.

Serve the salad with poppadums, mango chutney and raita, or as a refreshing side to spicy curries.

Ingredients explained

Each ingredient brings texture and balance—red onions add bite, tomatoes add juiciness and acidity, cucumbers supply cool crunch, coriander adds aromatic brightness, and lemon juice ties everything together. Cut the pieces evenly so the salad looks appealing and every forkful has a mix of flavours.

Quarter of cucumber, a tomato, half a red onion, half of a lemon and fresh coriander on a green chopping board

Onions

Red onions provide a slightly sweet, sharp base that stands up to the other ingredients. If you prefer milder raw onion, try shallots, spring onions or a sweet onion variety.

Half a red onion and a quarter of cucumber in the background

Tomatoes

Use firm salad tomatoes and remove the seeds to keep the salad from becoming watery. Cherry tomatoes work well too and add a sweeter note.

Cucumber

Cucumber gives crisp, cooling texture that balances the stronger flavours of onion and tomato.

Herbs

Coriander adds a fresh, citrusy aroma typical of many Indian salads. If you dislike coriander, use chopped mint instead for a different but equally bright flavour.

Lemon juice

Fresh lemon juice brightens and binds the salad, cutting through onion sharpness and enhancing the overall balance. Lime is a fine substitute.

A cut half a lemon on a green chopping board with a tomato in the background

Green chilli

Finely chopped green chilli is optional but adds a sharp heat that complements the fresh flavours. Use sparingly if you’re cautious about spice.

Equipment

You don’t need anything special—just a stable cutting board, a sharp knife and a serving bowl or balti dish.

Preparation tips

Wash vegetables well, deseed tomatoes to prevent excess water, and aim for an even dice. For poppadum accompaniment dice very small; for a side salad, slightly larger chunks work well. Allow the salad to rest 5–10 minutes after dressing so flavours merge.

Squeezing half a lemon juice onto onion salad in a Balti dish

Serving suggestions

Serve kachumber with poppadums, mango chutney and mint raita, or alongside any rich, spicy curry. It’s a refreshing palate cleanser and helps balance heavier dishes. The salad also works well as a topping for grilled meats or as part of a mezze-style spread.

Indian Onion Salad with mango chutney on a poppadom

Storage

Store the salad in an airtight container in the refrigerator and consume within 1–2 days. Over time tomatoes and cucumbers release water and the salad will become less crisp.

A brief note

Simple and versatile, this raw onion salad reflects the Indian preference for balance—spicy, sour and fresh elements combined. It’s been a common accompaniment to curries and grilled dishes for generations, prized for its cleansing, bright flavours.

More salad recipes

Try this salad alongside other favourites for variety—Caprese, shredded cabbage kebab salad or a prawn salad all make excellent companions to kachumber.