While Kachumber can mean any Indian salad, essentially a few salad vegetables, finely sliced and served with a wedge of lemon, the Kachumber recipe here is a quintessentially Parsi salad or salsa that is served along with a main dish like dhansak and rice. Kachumber consists of finely chopped cucumber, tomatoes and onions, tossed in some salt and vinegar and allowed to marinade in this for at least 2 hours before serving. It provides a much needed freshness and zing to the heavy main course dishes like a Dhansak.
I serve this along with a Vegetable Dhansak and a Parsi Brown Rice to make an elegant main course for a lunch or dinner party or a leisurely weekend brunch. I use Cider Vinegar for this Kachumber, but you can experiment with whatever vinegar you have handy.