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  • Writer's pictureheutemalindisch

Pineapple Raita - Pineapple chunks in a tangy sweet and sour yoghurt sauce.




Pineapple Raita is a delicious Indian side dish made with dahi (plain yoghurt) and fresh pineapple and is on the menu of most Indian restaurants around the world. Fun Fact, the name of this sweet and sour fruit is the same in German as it is in Hindi, Ananas 😃.


In India, raita refers to a yoghurt-based dish often served as a side dish with Indian curries and bread. I think traditionally it was made to balance the spiciness in our curries, and then it just became a regular part of our meals. Raita can be sweet or savory depending on what you use along with the yoghurt. Different fruits and vegetables are added to the yoghurt and then mixed with few spices. The most famous raitas, in my opinion, are boondi raita, boondiare small fried balls made of chickpea flour (besan), Cucumber Raita and Onion Tomato Raita. You won't find Pineapple Raita in every household, but I just LOVE the taste! It's creamy, sweet and salty and full of pineapple, what's not to love?


This sweet and savory fruity raita goes perfectly with any Indian dish on a hot summer day.


Unlike the other Pineapple Raita recipes where uncooked pineapple chunks are added to yoghurt, my Pineapple Raita recipe is unique as I add a syrup to the yoghurt made from fresh pineapple chunks, pineapple pulp and sugar along with subtle spices.


This raita tastes so delicious that you won't be able to stop eating it. Trust me and make this recipe once and you will be hooked forever, I promise!


This Pineapple Raitarecipe is vegetarian and gluten-free. You can easily increase the portions if you want to make enough for a larger group.

Ingredients for Pineapple Raita

Pineapple - You will need pineapple chunks and pineapple puree to prepare this simplePineapple Raita.


Buy a ripe and juicy pineapple, peel it and cut some of it into small (about 0.5cm) cubes. Puree some of it in a blender and eat the rest like this or prepare pineapple juice.


Do not use canned pineapple to prepare this raita. When you puree canned pineapple, it becomes slightly bitter, which then changes the taste a lot and your raita will just not be as good as with fresh pineapple.


Yogurt - Use plain yoghurt to prepare your raita.


Others - You will also need water, sugar, roasted cumin powder (Bhuna Jeera), black salt (Kala Namak), red chili powder (Mirchi) and coriander greens (Dhaniya Patta).


I use raw brown sugar in my cooking, which is what I used to make this raita. But you can use granulated sugar too.


You could also add a little Chaat Masala and black pepper powder to spice up your raita.


FAQs

How do I choose a pineapple?

Choosing a ripe pineapple is very important to prepare this recipe. Opt for the one that has a firm skin on the outside but is a little soft when you squeeze it gently.


A ripe pineapple has a yellow color, while the unripe one has a greenish-grey hue.


Also make sure that the pineapple is heavy and not hollow when you buy it.


A ripe pineapple also has a fruity sweet smell when you bring the underside of the fruit close to your nose.


How to cut pineapple to make Pineapple Raita?

Place the pineapple side down on a cutting board. Using a sharp knife, cut off the top crown part of the pineapple.


Then place the pineapple upright on the board and carefully slice the outer shell (firm skin) from top to bottom. Be careful not to cut away the eyes (it has the juiciest flesh).


When you have finished slicing the skin, also chop off about 1cm of the bottom. Now you have a peeled pineapple with dotted eyes.


To dice the pineapple, cut it lengthwise into quarters. Cut off the core and cut each quarter again lengthwise. Then cut crosswise into cubes

How do you make pineapple puree?

To make pineapple puree, simply place peeled and diced pineapple pieces in a blender and puree until smooth.


Why is my pineapple raita bitter?

Pineapple contains an enzyme called bromelain that reacts with dairy products and makes the yoghurt bitter. If you add pineapple directly to yoghurt, your raita can turn bitter in minutes. This can be avoided by cooking the pineapple and that is what I do in my recipe.


Canned pineapple will also not turn bitter as it is cooked before being canned, but I really don't recommend using canned pineapple as its taste is very different from fresh.


Serving suggestion

Hearty and sweet pineapple raita tastes best when served chilled. Garnish with sliced pineapple, pomegranate seeds, fresh coriander leaves and edible flowers.


PineapplerRaita is a delicious accompaniment to your festive meals or even everyday Indian dishes of dal, sabzi androti.


It also tastes great with other Indian dishes like mixed rice, vegetable pulao or biryani recipes.


Try this delicious raita with your stuffed parathas too, like aloo paratha, gobi paratha or even mooli paratha!


You could also serve this delicious Pineapple Raita recipe as a sweet dish after meals.


Ingredients

120 ml Water

50 g granulated Sugar

120 g freshly pureed Pineapple

120 g Oineapple cubes (cut into 0.5 cm cubes)

500 g natural Yogurt (Dahi)

1/2 tsp roasted Cumin powder (Bhuna Jeera)

1/2 tsp Black Salt (Kala Namak)

1/4 tsp Kashmiri Red Chili powder

1/2 tsp Salt

2 tbsp finely chopped Coriander leaves


Instructions

Put the water, sugar and pineapple puree in a saucepan and cook over a medium heat for 3-4 minutes. Stir frequently during cooking.

Add the pineapple cubes and cook for another 3-4 minutes

Remove the saucepan from the heat and allow the mixture to cool completely.

Whisk the yogurt in a mixing bowl until creamy and smooth.Add the cooled pineapple mixture to the bowl and mix well.

Add roasted cumin powder, black salt, red chili powder and salt and mix well.Refrigerate the raita for 2-3 hours.

Garnish with chopped coriander leaves and serve.



Tips

  • Do not use canned Pineapple to prepare this raita, the taste will be altered, and it will not be as tasty as using fresh pineapple.

  • For pineapple puree, place peeled and diced pineapple in a blender and puree until smooth.

  • The pomegranate seeds as a garnish not only add color, but also give the raita an extra fresh touch.





I look forward to hearing from you...

...if you like my blog, my recipes inspire you and your curiosity for Indian cuisine has been piqued.


Feel free to give me feedback if you would like to share your cooking accomplishments or have a suggestion for improvement. I appreciate any kind feedback. Whether via the comment function, email, Facebook or Instagram (best tagged with #heutemalindisch and @heutemalindisch, then your cooking success can also inspire others).


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