Jamie Oliver Indian Salad

There’s a certain kind of joy that only a good, fresh salad can give. Not the sad, soggy ones from a supermarket meal deal — I mean real salad. The kind that smells of lime and mint the second you lean over the bowl. Crisp cucumber, juicy tomatoes, onion with a bit of bite — all chopped up fine and tossed with spices and lemon like it’s no big deal. But it is a big deal.

Kachumber is that salad for me. First time I had it was with a proper homemade curry my neighbour brought over, tucked beside the rice like an afterthought — and I nearly ignored it. But one bite and I was hooked. It cuts through richness like a blade, adds brightness to everything, and it’s so easy you’ll be making it before your rice even finishes boiling.

And honestly? You don’t need a full curry spread to enjoy this. It goes with grilled meats, flatbreads, even tucked inside a wrap. It’s humble, it’s loud, and it’s brilliant.

Why You’ll Love It

• It’s fresh, bold, and crunchy — no sad leaves here.
• Takes 10 minutes, tops — including the chopping.
• Pairs with curries, grilled chicken, wraps, or just scooped with naan.
• You can customise it endlessly — carrots, radish, even bell pepper.
• Vegan, gluten-free, and actually exciting.
• Tastes better the longer it sits (up to a point).

Ingredients

• 1 large English cucumber, diced
• 2 medium tomatoes, chopped
• 1 small red onion, chopped (or yellow if that’s what you’ve got)
• 1 green chili, finely chopped (optional, but fab)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh mint, chopped
• 1 tbsp lemon juice (or vinegar or lime juice — your call)
• ¼ tsp ground cumin
• ½ tsp salt
• ¼ tsp ground black pepper

How to Make It

Chop like you mean it:

Grab your knife and chop the cucumber, tomato, and onion into small, neat bits. This salad’s all about the mix, so keep the sizes fairly even.

Add the heat and the herbs:

Finely chop the green chili (if using — no pressure) and toss it in with the chopped mint and cilantro. It already smells amazing.

Make it zingy:

Squeeze over your lemon juice. You can use vinegar or lime if that’s what you’ve got — just something acidic to wake everything up.

Spice it just right:

Sprinkle over the cumin, salt, and pepper. Don’t overdo it. Taste as you go — the cumin should hum in the background, not shout.

Mix it up gently:

Toss everything together in a big bowl using your hands or a spoon. Take a moment. Look at those colours. Beautiful.

Let it sit (just a bit):

If you can, give it 5–10 minutes to rest. The flavours mingle and everything just gets better.

Serve straight up:

Scoop into a bowl and serve immediately. If you made it ahead, cover and chill — but add the lemon juice and salt just before serving so the veg stays crisp.

Common Mistakes and How to Dodge Them

Why is it watery?
Tomatoes and cucumbers release juice when salted. It’s normal — just drain a bit off if it’s too soupy, or eat it with a spoon like a rebel.

Too spicy! Help.
Dial back the chili or skip it entirely. You can always add heat, but you can’t take it out once it’s in.

My onion’s too strong.
Soak it in cold water for 5–10 minutes first. It’ll mellow without losing the crunch.

Can I make it the day before?
Not really. It’s best fresh. But you can chop everything ahead and keep it dry — just toss with salt and juice right before serving.

Storage and Reheating

Fridge: Keeps well in the fridge for 2–3 hours, but best eaten the day it’s made. After that, the cucumber gets soggy and the herbs fade.
Freezer: Don’t even think about it — this salad isn’t made for freezing.
Reheating: Nope — cold and crisp is the way to go.

Frequently Asked Questions

Can I add other vegetables?
Totally. Grated carrots, radish, or bell pepper all fit right in.

Is it meant to be spicy?
Traditionally, yes — but you can tone it down or skip the chili entirely.

What’s it best served with?
Curries, dal, biryani, grilled meats, kebabs, or even as a topping for tacos. It’s flexible.

Can I use bottled lemon juice?
You can, but fresh is always brighter and better. It makes a difference in a salad this simple.

Nutrition Facts (Per Serving):

• Calories: 26
• Fat: 0.2g
• Carbs: 6g
• Protein: 1g
• Sodium: 223mg
• Sugar: 3g