Move over, cucumber! There’s a new pretender to the raita throne, and it’s this stunningly delicious sweet, hot, and earthy pineapple number. We’re talking about a vibrant, flavor-packed yogurt dip that is pure sunshine in a bowl. The tempered mustard seeds, tangy pineapple, and fiery green chile create a symphony of flavors that will instantly elevate any meal. It’s the perfect cooling counterpoint to a spicy curry or a fantastic dip all on its own.
Ingredients
• (Serves 4)
• 1 tablespoon canola oil / 15 ml
• 1 teaspoon black mustard seeds / 5 g
• ¾ cup fresh pineapple, cut into small chunks / 125 g
• 2–3 teaspoons sugar / 8-12 g, to taste
• 1 tablespoon lemon juice / 15 ml
• 1/3 teaspoon ground turmeric / 1 g
• ½ an Indian green chile, finely chopped
• 1 generous cup full-fat plain Greek yogurt / 240 g
• 1/3 teaspoon salt / 2 g, or to taste
Instructions
1. Place a frying pan over medium heat and add the oil.
2. Once the oil is hot, add the black mustard seeds. Wait for them to pop and sizzle, which should only take a few seconds.
3. Immediately add the pineapple chunks and stir-fry for about 4 minutes, until the pineapple begins to soften and look translucent.
4. Stir in the sugar, lemon juice, turmeric, and chopped green chile. Continue to cook for one more minute, allowing the flavors to meld.
5. Remove the pan from the heat and transfer the pineapple mixture to a mixing bowl to cool slightly.
6. Gently smash the cooked pineapple with the back of a fork. You want to break it down so it becomes juicy, but still retain some texture.
7. Add the Greek yogurt and salt to the bowl. Stir everything together until well combined.
8. Taste the raita and adjust the sugar, salt, or lemon juice if needed to balance the flavors. Serve chilled.
Nutritional Information
• (per serving)
• Calories: 125 kcal
• Protein: 6 g
• Carbohydrates: 11 g
• Fat: 7 g
• Sugar: 9 g
Pro Tips
• For a milder raita, remove the seeds from the green chile before chopping, or omit it entirely.
• To make this recipe vegan, substitute the Greek yogurt with a thick, unsweetened plant-based yogurt like coconut or soy.
• This raita tastes even better after chilling in the refrigerator for at least 30 minutes, allowing the flavors to fully develop.
• Canned pineapple chunks work in a pinch! Just be sure to use pineapple packed in juice (not syrup) and drain it thoroughly before use.
FAQ
Q: Can I make this pineapple raita vegan
A: Yes, you can easily make this raita vegan. Simply substitute the full-fat Greek yogurt with a thick, unsweetened plant-based yogurt. Coconut yogurt works wonderfully for a creamy texture, or a high-quality soy yogurt is another great option.
Q: Is this pineapple raita a good source of vegetarian protein
A: This raita is a good source of vegetarian protein, primarily thanks to the Greek yogurt. Each serving contains approximately 6 grams of protein, making it a more substantial and satisfying side dish or dip compared to many others.
Q: How long can I store this vegetarian raita
A: For the best flavor and texture, store the pineapple raita in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, but be aware that the pineapple may release more juices over time, making the raita slightly thinner.
Q: How can I adjust the sweetness or spice level
A: This recipe is easy to customize. To make it milder, remove the seeds from the green chile or omit it completely. To adjust the sweetness, you can add more or less sugar to taste after you’ve combined all the ingredients, balancing it with the lemon juice for the perfect sweet and tangy flavor.
