Step 1

Rinse, pat dry, peel, and chop the cucumber. Rinse, wipe dry and chop tomatoes. Peel onions and rinse them.

Step 2

Chop the veggies including green chillies if using.

Step 3

Rinse the coriander and mint leaves very well. Pat dry with a clean kitchen towel or dry the herbs in a salad spinner.

Step 4

Transfer the chopped veggies in a bowl.

Step 5

Add the chopped green chillies, red chilli powder, roasted cumin powder or ground cumin.

Step 6

Add coriander leaves and mint leaves. Sprinkle with black salt if using and regular white salt or pink salt.

Step 7

Drizzle lemon juice.

Step 8

Mix and toss the salad well so that the ingredients are mixed evenly.

Step 9

Check the seasoning and add more salt or lemon juice, according to your preferences.

Step 10

Serve the kachumber salad straightaway.

Step 11

Kachumber pairs well with any Indian meal. It brings in a lot of freshness not only to your meal but also to your palate and you will definitely enjoy eating it.

Step 12

Serve kachumber salad with some lentils and rice or roti, a vegetable pulao, any Indian vegetarian curry or gravy paired with bread or rice or naan.

Step 13

Kachumber tastes best when eaten as soon as it is made. If you keep it sitting for few hours, it becomes slightly watery due to the vegetables leaving their juices when mixed with salt.

Step 14

If at all you have any leftovers, keep in the refrigerator for a couple of hours and try to eat it on the same day.