Tomato Kachumber (Fresh Tomato Salsa)

“This simple Tomato Kachumber is made with freshly chopped vine tomatoes, red onion, coriander, chilli peppers and lime.”

This homemade Tomato Kachumber is fresh, zesty, and so so easy to make! It’s the best Kachumber out there. This simple recipe is made with freshly chopped vine tomatoes, red onion, coriander, chilli peppers and lime. If you love the idea of a fresh raw tomato salad with your meals, try this easy and delicious Indian staple!

Almost every Indian meal is served with this mini salad. At its simplest it can take the form of a sliced raw onion or wedges of cucumber. It comes in different forms, though this is a pared down version that makes the tomatoes the star element.  Serve as a side with Indian curries and dals, over burgers, wraps, burritos, tacos. It can also be served as a condiment over poppadum’s or nachos!


Tomato Kachumber vs. Pico de Gallo

Tomato Kachumber is essentially the same as a Pico de Gallo (a Spanish fresh tomato salsa). In Spanish, salsa simply means “sauce” and can take a variety of forms. Pico de Gallo is a type of salsa made with chopped fresh tomatoes and onions, coriander leaves, fresh chilis, lime juice, and salt.

With its chunky nature and relatively low amount of liquid, Tomato Kachumber is a lot like a relish in texture. It adds a crunchy, fresh, juicy, and cooling flavour and texture to the foods and works well with hot and spicy flavours.


Ingredients

  • 1 large vine tomato (deseeded and diced into 1/2cm cubes
  • 30 g red onion, finely diced
  • 1 tbsp coriander leaves, finely chopped
  • 1/2 tsp serrano chilli, finely chopped 
  • 1 tbsp lime juice
  • 1/2 tsp sea salt, or to taste

1 Tbsp = 15 ml, 1 Cup = 250 ml


How to make Tomato Kachumber

  1. Cut the vine tomatoes in half lengthways. Using a spoon, scoop out the tomato seeds and pulp and discard.

2. Into a bowl add the diced vine tomatoes, red onion, coriander leaves, serrano chilli, lime juice and sea salt.


3. Mix until the ingredients have combined well. Serve fresh.


What to Serve with Tomato Kachumber

There’s a reason Kachumber is a staple in most indian dishes. It goes with just about ANY Indian dish, from curries to biryani, chana masala to pav bhaji. It is the perfect fresh accompaniment to any meal!

Besides serving this Tomato Kachumber with poppadum’s or tortilla chips, try these great recipe ideas to pair with your Kachumber!


Best Tomatoes for Kachumber

With the key component of a Tomato Kachumber being tomatoes, you want the best tasting tomatoes you can get your hands on! I love vine-ripened tomatoes (tomatoes on the vine). They are firm, yet sweet tasting and are readily available at most grocery stores. If the tomatoes are too firm, leave them out on your counter and they will soften in a day or two.


Substitutions

Though this recipe is for a more standard Kachumber, there is no exact rule when it comes to this side salad. You can always switch things up, depending on your tastes and the ingredients you have on hand.

Other Fruits or Vegetables? Instead of tomatoes try other fruits such as oranges, pineapples, mangoes, and papayas. Or for a vegetable, alternative try either finely chopped carrots, grated beets, blanched green beans.

Don’t like the taste of coriander? Then simply omit it. Or swap it for parsley instead.

Don’t have limes? Use a splash of white vinegar! While it will taste different, many Kachumber recipes do use vinegar.

Worried about the heat? Then reduce the amount of chilis, or simply omit them entirely.

Onions too strong for you?Use spring onions. They have a more delicate flavour than onions. If you use onions and you want to make them less pungent, soak halved onions in water for 15 minutes before chopping.


Serving Tomato Kachumber

Once you’ve prepared your Kachumber, give it a little taste test. If it needs more salt or lime juice, then here’s your chance to add it.

Kachumber pairs well with any Indian meal. It will add a freshness and coolness to your meal. So, when serving consider having it alongside dishes like lentils and rice/roti, a vegetable pilau or just about any Indian gravy-based curries.


How to Store Tomato Kachumber

Kachumber tastes best when freshly made. After a few hours it becomes slightly watery as a result of the salt extracting water from the tomatoes and onions. If you have leftovers, keep in the refrigerator and try to eat it on the same day.

Saying that, Tomato Kachumber will last in the refrigerator for up to 4-5 days or so, when kept in an airtight sealed container. Technically you could keep it for over a week, though in my opinion the tomatoes break down too much and release a lot of water. So just make as much as you need for your meal.


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Tomato Kachumber (Fresh Tomato Salsa)

This simple Tomato Kachumber is made with freshly chopped vine tomatoes, red onion, coriander, chilli peppers and lime.
AuthorGeorge Alexander
PREP TIME10 minutes
TOTAL TIME10 minutes
Servings4 servings
CourseSalad
CuisineGluten-Free Indian Spanish Vegan
KeywordIndian Salad kachumber salad recipe pico de gallo
Calories10 kcal

Ingredients

  • 1 large vine tomato (100 g once deseeded) (deseeded and diced into 1/2cm cubes)
  • 30 g red onion (finely diced)
  • 1 tbsp coriander leaves (finely chopped)
  • 1/2 tsp serrano chilli (finely chopped)
  • 1 tbsp lime juice
  • 1/2 tsp sea salt (or to taste)

Instructions

  • Cut the vine tomatoes in half lengthways. Using a spoon, scoop out the tomato seeds and pulp and discard.
  • Into a bowl add the diced vine tomatoes, red onion, coriander leaves, serrano chilli, lime juice and sea salt. Mix until the ingredients have combined well. Serve fresh.

Nutrition

Calories: 10kcal (1%) Carbohydrates: 2g (1%) Sodium: 297mg (13%) Potassium: 72mg (2%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 4IU Vitamin C: 6mg (7%) Calcium: 2mg

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If you love this Tomato Kachumber recipe, then why don’t you check out these other gluten-free recipes? Like this delicious Dry Fried Coconut Lamb Curry


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