Pineapple Raita

Name: Pineapple Raita
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups fresh pineapple, diced; 2 cups plain Greek yogurt, whisked; 1/2 tsp roasted cumin powder; 1/4 tsp red chili powder; 1/4 tsp black salt; 1 tsp granulated sugar; 2 tbsp fresh mint leaves, finely chopped

A sweet, savory, and cooling yogurt condiment studded with juicy pineapple and warm Indian spices.

10 minEasyServes 4110 cal/serving

IndianSideNo-CookVegetarianLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-FreeLow-Sodium

Ingredients

2 cups fresh pineapple, diced
2 cups plain Greek yogurt, whisked
1/2 tsp roasted cumin powder
1/4 tsp red chili powder
1/4 tsp black salt
1 tsp granulated sugar
2 tbsp fresh mint leaves, finely chopped

Instructions

1

Whisk 2 cups whisked plain Greek yogurt in a medium bowl until smooth and creamy.
2

Stir in 1/2 tsp roasted cumin powder, 1/4 tsp red chili powder, 1/4 tsp black salt, and 1 tsp granulated sugar until combined.
3

Fold in 2 cups diced fresh pineapple and 2 tbsp finely chopped fresh mint leaves.
4

Chill in the refrigerator for at least 15 minutes before serving.

Questions

Can I make Pineapple Raita dairy-free?

Yes. The dairy in this entry is 2 cups plain Greek yogurt, whisked. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

How long does Pineapple Raita keep?

Refrigerate leftovers within two hours and eat them within three days. It is served cold; there is nothing to reheat.

Can I halve or double Pineapple Raita?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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