Kachumar Salad Recipe

Name: Kachumar Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Pakistani
Ingredients: 1 medium onion Onions, finely diced; 2 medium tomatoes Tomatoes, firm, seeds removed, finely diced; 1 medium cucumber Cucumber (kheera), finely diced; 2 Green chillies, finely chopped; ¼ cup Fresh coriander (hara dhania), chopped; 1 tbsp Fresh mint (podina), chopped; 2 tbsp Lemon (lemon juice), juice; ½ tsp Salt, adjust to taste; ½ tsp Chaat masala; ½ tsp Cumin seeds (zeera), dry-roasted and crushed

کچومر سلاد بنانے کا طریقہ

Crunchy kachumar salad: finely diced onion, tomato and cucumber with green chilli, coriander, lemon and a pinch of chaat masala, made just before eating.

Prep

15 min

Cook

0 min

Total

15 min

Serves

Difficulty

Easy

Spice

Mild

Kachumar is the small chopped salad that comes with every karahi, biryani and plate of kababs in Pakistan. Onion, tomato and cucumber are cut into small, even dice and dressed with lemon, salt and green chilli. It is meant to be sharp and crunchy, to cut through rich food, so it is mixed only minutes before it goes to the table.

Tips for the best result

Cut everything to the same small size, about the size of a chickpea, so each spoonful has a bit of everything.
Scoop out the watery seeds of the tomato and cucumber if you are making it a little ahead.

Common mistakes

Salting it early. The vegetables release water and you get a soggy salad sitting in a puddle.
Using soft, overripe tomatoes. They turn to mush when diced; choose firm ones.

How to serve

Serve straight away with karahi, biryani, pulao, kababs or daal chawal.

Storing and reheating

Best eaten fresh. Chopped, undressed vegetables keep a few hours covered in the fridge.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories: 35kcal
Protein: 1g
Fat: 0g
Carbs: 8g
Fibre: 1.6g
Sodium: 300mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 13

Whole dish ≈ Rs 53 · 60% of ingredients by weight priced

Prices in

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works