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Kachumber Salad Indian Onion Salad

Kachumber salad is a refreshing Indian salad that features onions, tomatoes and cucumber, my version adds a little chilli and also mint!

It is the perfect side dish to serve along with a spicy curry and it is also wonderful piled onto crispy poppadoms!

Portrait image of an Indian kachumber side salad served in a white bowl

An Indian Onion and Tomato Salad

I have been eating Indian food for what seems like most of my life. However, I only learned what this salad was called a couple of years ago.

I’d always known it as Indian tomato and onion salad, or onion salad, or tomato, onion and cucumber salad depending on what the restaurant put in it on that day.

I love this stuff, the breaking of the poppadoms and piling on of kachumber salad is the ceremonial start to pretty much every curry night out I’ve ever had. There may have been a couple of them 😉

But it is quick and simple to make at home, all you need to be able to do is chop stuff.

Mint sauce is “my” secret ingredient, I have a friend whose wife was born in Kashmir and she swore by the stuff in this recipe.

Apparently, it’s Britain’s greatest (and only) contribution to world cuisine. Her son reckons it is brown sauce which he loved dipping his onion bhajis in so there is balance!

This salad is also one of the stars in my fun and utterly delicious paneer salad recipe.

Portrait overhead image of a rajma masala kidney bean curry served with a kachumber salad in a white bowl

Frequently Asked Questions

What is mint sauce?

Mint sauce is a British condiment mainly served with roast lamb but it is the perfect way to add a sharp element to kachumber salad.

If you are not aware of what British mint sauce is, it is a sauce of fresh mint that features salt, sugar and vinegar.

Can I make mint sauce at home?

Yes, take a big bunch of mint and chop it up. Pour over 50ml of boiling water add 50ml of malt vinegar and then add salt and sugar to taste. Let it sit in a jar for at least a day before using.

Can I make this in advance?

Kind of, it will hold up well for a couple of hours, but any linger than that the tomatoes and cucumber begin to get a bit squishy.

The flavours still work well, but you do not get that fresh crunch.

Indian poppadoms or papad served with kachumber salad and mint raita.

Serving Suggestions

There are a million versions of kachumber salad this is the one that I rely on the most.

I serve it with everything from my tandoori chicken, tandoori fish and tandoori lamb chops to my chicken dhansak and beef bhuna.

It’s also pictured on this page with my rajma masala (further up the page), served with poppadoms (above) and with my chicken shashlik (below).

Honestly, if you want something fresh to lighten up an Indian meal then break out this simple salad.

Don’t forget the raita tough because they really are a match made in heaven!

Overhead chicken shashlik kebab sticks with chapatis and kachumber salad.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

  • Chopping board.
  • Kitchen Knife.
  • Mixing bowl.
  • Weighing scales and or measuring cups and spoons.
  • Stirring and serving spoons.
Square image of an Indian kachumber side salad served in a white bowl
Yield: 2-4 Servings

Kachumber Salad Recipe

Prep Time: 10 minutes
Marinade Time: 15 minutes
Total Time: 25 minutes

Whether it is served with poppadoms or a dhansak curry a kachumber salad is the perfect side dish to your favourite Indian meal!


  • 100g (⅔ Cup) Red Onion
  • 100g (⅔ Cup) Tomato
  • 100g (⅔ Cup) Cucumber
  • 1 Tbsp Mint Sauce
  • 1 Mild Red Chilli Pepper
  • Salt to taste
  • Pinch of Sugar


  1. Peel and cut the onion into a 5mm (¼") dice and add them to a mixing bowl.
  2. Remove the seeds from the tomato and cucumber, cut them into the same-sized dice as the onion, and throw them into the bowl.
  3. Remove the seeds from the chilli pepper, dice as finely as you can and add it to the bowl.
  4. Stir in the mint sauce and season with salt and sugar to taste.
  5. Allow to sit for at least 15 minutes before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 56Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 299mgCarbohydrates: 13gFiber: 2gSugar: 7gProtein: 2g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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