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Pineapple Raita
Cooling Indian yoghurt dip with pineapple, cumin and fresh mint — perfect with biryani. Chilling the raita for a full 30 minutes before serving lets the cumin and mint properly infuse the yoghurt instead of tasting like separate ingredients stirred together.
Total time
10 min
Prep
10 min
Cook
0 min
Difficulty
easy
Cuisine
Indian
vegetariangluten-free
Ingredients
400gGreek yoghurt
200gfresh pineapple, finely diced
1 tspcumin seeds, toasted and crushed
1/2 tspblack salt (or regular)
1 tbspfresh mint, chopped
1/2 tspchilli powder
saltto taste
Instructions
1
Whisk yoghurt until smooth.
2
Stir in pineapple, cumin, black salt and mint.
3
Chill 30 minutes.
4
Dust with chilli powder before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
128
Protein
9.5g
Fat
5.3g
Carbs
11.1g
Fiber
1.2g
Sodium
39mg
Reviews
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★★★★★
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