Minty Pineapple Raita

 
 

A tasty and refreshing dip to accompany bread or rice based dishes.

SERVES: 2

INGREDIENTS

  • 250 g greek yoghurt / thick yoghurt

  • 140 g pineapple chunks (tinned)

  • 1/4 tsp roasted cumin seed powder

  • 1/2 tsp Himalayan salt

  • 1/4 tsp crushed black pepper

  • 2 tsp brown sugar

  • 1 green chilli (deseeded)

  • 10 - 15 fresh mint leaves

  • 1/4 cup pomegranate seeds

Method

  1. Open the pineapple tin, drain out the liquid and keep aside.

  2. Make minty yoghurt by blending 12 mint leaves, green chilli and only half of the greek yoghurt and 1 tbsp of pineapple chunks in the blender.

  3. In a bowl, add the minty yoghurt with the remaining yoghurt and the remaining pineapple chunks. Add sugar, roasted cumin seed powder, Himalayan salt and crushed black pepper. Mix well and refrigerate for 30 minutes.

  4. When serving, decorate by adding pomegranate seeds on top.

Helpful Tips

  • You can use fresh pineapple but then do saute, grill or bake before using as otherwise the enzyme bromelain in pineapples will react with the yoghurt and cause it to become bitter. Also, if using fresh pineapple, consume early.

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