Pineapple Raita
Recipe GLPR9242dec734c314
A refreshing Indian yogurt-based condiment with caramelized pineapple, toasted walnuts, and warm spices. The natural sweetness of cooked pineapple balances the tanginess of yogurt, creating a complex, cooling side dish. Perfect as an accompaniment to curry, grilled meats, or served as an appetizer dip.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
½ cup, chopped in medium pieces Fresh pineapple
1½ teaspoons (adjust to taste based on yogurt sourness and pineapple sweetness) Sugar
½ cup Plain yogurt
1 chopped finely Fresh green chili
¼ teaspoon Roasted cumin powder
⅛ teaspoon Black salt (kala namak)
⅛ teaspoon Black pepper powder
to taste Salt
¼ cup, toasted and chopped Walnuts
Directions
In a small pan over medium heat, combine the chopped pineapple and sugar. Stir gently as the sugar begins to melt and caramelize. Cook for 4–5 minutes until the pineapple softens but remains slightly firm (not mushy). The fruit will absorb the sugar syrup, creating a light, glossy coating. Remove from heat.
Allow the cooked pineapple to cool completely to room temperature, about 5–10 minutes.
Pour the yogurt into a mixing bowl. Whisk or stir vigorously with a spoon until smooth and any lumps are broken up.
Add the cooled pineapple and its syrup along with the finely chopped green chili to the yogurt. Stir to combine evenly.
Add the toasted walnuts, roasted cumin powder, black salt, and black pepper powder to the yogurt mixture.
Season with salt to taste. Mix all ingredients thoroughly until well combined. Taste and adjust sweetness or salt as needed—the raita should balance the tanginess of the yogurt with subtle sweetness from the pineapple.
Transfer to a serving bowl and refrigerate for at least 2 hours before serving. This chilling time allows the flavors to meld and develop. Serve chilled alongside curry, grilled meats, or as a dip for appetizers.
