Pineapple Raita (Pineapple Raita) is a delicious Indian side dish made from Dahi (plain yogurt) and fresh pineapple and is featured 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 in Hindi, Ananas 😃.
In India, Raita refers to a yogurt-based dish that is often served as a side to Indian curries and bread. I think, traditionally, it was made to balance the spiciness in our curries, and then it just became a staple part of our meals. Raita can be sweet or savory, depending on what you use along with the yogurt. Various fruits and vegetables are added to the yogurt and then mixed with a few spices. The most famous Raitas, in my opinion, are Boondi Raita, Boondi are small fried balls made from chickpea flour (Besan), cucumber Raita and onion tomato Raita. You may not 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 hot summer days.
Unlike other pineapple Raita recipes, where uncooked pineapple pieces are added to the yogurt, my pineapple Raita recipe is very unique because I add a syrup to the yogurt that is made from fresh pineapple pieces, 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'll be addicted forever, I promise!
This pineappleRaita recipe is vegetarian and gluten-free. You can easily increase the portions if you want to make enough for a larger group
Recipe Ingredients
Pineapple – You need pineapple pieces and pineapple puree to prepare this simple pineapple 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 as is or make pineapple juice.
Do not use canned pineapple to prepare this raita. When pureed, canned pineapple becomes slightly bitter, which then strongly changes the taste and your Raita just won't be as good as with fresh pineapple.
Yogurt – Use plain yogurt to prepare your raita.
Other – You will also need water, sugar, roasted cumin powder (Bhuna Jeera), black salt (Kala Namak), red chili powder (Mirchi) and coriander leaves (Dhaniya Patta).
I use raw brown sugar in my kitchen, which is what I used for this Raita as well. But you can definitely 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. Go for one that has a firm skin on the outside but is a little soft when you gently squeeze it.
A ripe pineapple has a yellow color, while the unripe one has a greenish-gray 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 bottom of the fruit close to your nose.
How to cut pineapple to make pineapple Raita?
Place the pineapple on its side on a cutting board. With a sharp knife, cut off the top crown part of the pineapple.
Then stand the pineapple upright on the board and carefully cut off the outer skin (firm skin) from top to bottom. Be careful not to cut away the eyes (they have the juiciest flesh).
When you are done cutting off the skin, chop off about 1cm of the bottom as well. Now you have a peeled pineapple with dotted eyes.
To cut the pineapple into cubes, cut it lengthwise into quarters. Cut off the core and cut each quarter lengthwise again. Then cut crosswise into cubes.
How do you make pineapple puree?
For pineapple puree, simply put peeled and diced pineapple pieces in a blender and blend until smooth.
Why is my pineapple raita bitter?
Pineapple contains an enzyme called bromelain, which reacts with dairy products and makes the yogurt bitter. If you add pineapple directly to yogurt, your raita can become bitter within minutes. This can be avoided by cooking the pineapple, and that's exactly what I do in my recipe.
Canned pineapple also does not become bitter, as it is cooked before canning, but I really do not recommend using canned pineapple, as its taste is very different from fresh.
Serving suggestion
Savory and sweet pineapple raita tastes best when served chilled. Garnish with sliced pineapple, pomegranate seeds, fresh coriander leaves, and edible flowers.
Pineapple raita is a delicious side dish for your festive meals or even for everyday Indian dishes with dal, sabzi and roti.
It also tastes excellent with other Indian dishes like mixed rice, vegetable pulao, or biryani recipes.
Try this delicious raita with your stuffed parathas, 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 for 4-6 people
- 120 ml water
- 50 g granulated sugar
- 120 g pureed pineapple
- 120 g pineapple cubes (cut into 0.5 cm cubes)
- 500 g plain yogurt (Dahi)
- ½ tsp roasted cumin powder (Bhuna Jeera)
- ½ tsp black salt (Kala Namak)
- ¼ tsp red chili powder
- ½ tsp salt
- 2 tbsp chopped coriander
Instructions
Put water, sugar, and pineapple puree in a pot and cook over medium heat for 3-4 minutes. Stir frequently while cooking.
Add pineapple cubes and cook for another 3-4 minutes.
Stir 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. Chill the raita for 2-3 hours.
Garnish with chopped coriander and serve.
I'm looking forward to hearing from you...
...if you like my blog, my recipes inspire you, and your curiosity for Indian cuisine has been awakened.
Feel free to give me feedback if you want to share your cooking successes with me or have a suggestion for improvement. I appreciate every friendly feedback. Whether via the comment function, email, Facebook, or Instagram (preferably tag with #heutemalindisch and @heutemalindisch, so your cooking success can inspire others as well).