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This cuts every vegetable into a small, even dice, the defining trait of a proper kachumar that separates it from a regular chopped salad, since the fine, uniform pieces are what let each bite carry a little of everything. A squeeze of lime and a sprinkle of chaat masala tossed in right before serving gives it the same tangy, spiced finish found alongside meals across Pakistan.
Per serving
45kcal
Calories
2g
Protein
Prep Time
15 min
Cook Time
0 min
Servings
4 people
Difficulty
easy
10g
Carbs
2g
Fiber
4g
Sugar
Follow step-by-step with voice guidance.
Finely dice the cucumber, tomatoes, onion, and green bell pepper into small, even pieces.
Finely chop the fresh cilantro and mint.
Combine all the diced vegetables and herbs in a large bowl.
Add the finely chopped green chili, if using.
Squeeze the fresh lime juice over the mixture.
Sprinkle with chaat masala, roasted cumin powder, and salt.
Toss everything together well to combine.
Taste and adjust the seasoning, then serve immediately alongside your main dish.
Dice Everything Small and Even: A fine, uniform dice is what defines a proper kachumar, letting every spoonful carry a mix of all the vegetables. Salt Just Before Serving: Salting the vegetables too far ahead draws out their water and leaves the salad soggy, so season right before you're ready to eat. Adjust the Chaat Masala to Taste: This spice blend varies in intensity between brands, so start with a smaller amount and add more gradually until the flavor feels right.
Kachumar refers to a finely diced salad, and the small, even dice is what sets it apart from a regular chopped salad with larger pieces, letting the vegetables blend together in every bite.
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