Pineapple raita
Vegetarian
अनानास रायता · anānās rāytā
Sweet-sour cooked pineapple folded into lightly sweetened yoghurt with roasted cumin, black salt and a pinch of red chilli. A modern restaurant-and-party raita, popular with biryani and spicy curries.
Pineapple raita is an Indian side dish, ready in about 35 minutes and made with pineapple and yogurt. It serves 6 and is rated beginner to cook.
No licensed photograph of this dish yet.
- Prep
- 10 min
- Cook
- 5 min
- Rest
- 20 min
- Total
- 35 min
- Serves
- 6
- Level
- Beginner
- Calories
- 63
Method
Step 1
Peel the pineapple (opens in a new tab), remove the eyes and hard core and cut the flesh into 1 cm dice.
Step 2
Simmer the pineapple (opens in a new tab) with the sugar (opens in a new tab) and water over medium heat, stirring, until the fruit is just tender and the syrup is thick and glossy, 4–5 minutes. Cool completely, about 20 minutes.
- 5 min
- medium heat
- Saucepan (opens in a new tab)
Step 3
Whisk (opens in a new tab) the yoghurt (opens in a new tab) smooth with the salt, black salt (opens in a new tab) and most of the roasted cumin.
How it looks · Photo: Kampus Production on Pexels Step 4
Fold in the cooled pineapple (opens in a new tab) and its syrup. Sprinkle with the remaining cumin, the chilli powder and mint (opens in a new tab), and chill until serving.
- 2 min
How it looks · Photo: Klaus Nielsen on Pexels
About this dish
- Origin
- Urban India (restaurant and party menus), India · Commonly attributedA modern adaptation, not a traditional regional raita. It became common on Indian restaurant and wedding-buffet menus in the late twentieth century, often made with canned pineapple.More food from India
- Dish
- Lunch · Dinner · Side dishes · Condiments, chutneys & relishes
- Cooking method
- Simmered, No-cook
- Taste
- sweet & sour, fruity, creamy, refreshing
- Diet
- Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredients · Low-carbWorked out from the ingredients. How labels work
All labels
Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat - Good for
- Child-friendly · Festive & celebration
- Cook more with
- Pineapple · Yogurt · Sugar · Ground cumin · Black salt (kala namak) · Kashmiri chilli powder
- Techniques
- Simmering
Allergens
- Contains: Milkfrom yogurt
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
63 kcal per serving
Estimated1 serving ≈ 87 g · recipe makes 6
Where the energy comes from
- Protein 13%
- Carbohydrate 59%
- Fat 28%
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Energy | 63 kcal | 72 kcal |
| Protein | 2.2 g | 2.6 g |
| Carbohydrate | 9.6 g | 11 g |
| Net carbohydrate | 9.1 g | 10.5 g |
| Sugars | 8.5 g | 9.8 g |
| Added sugars | 3.3 g | 3.8 g |
| Fibre | 0.4 g | 0.5 g |
| Fat | 2 g | 2.3 g |
| Saturated fat | 1.2 g | 1.4 g |
| Trans fat | — | — |
| Cholesterol | 8 mg | 9 mg |
| Sodium | 157 mg | 181 mg |
| Salt equivalent | 0.4 g | 0.5 g |
Vitamins & minerals per serving
- Potassium
- 128 mg
- Calcium
- 78 mg
- Iron
- 0.4 mg
- Magnesium
- 12 mg
- Vitamin A (RAE)
- 21 µg
- Vitamin C
- 12 mg
- Vitamin D
- 0.1 µg
- Vitamin B12
- 0.2 µg
- Folate (DFE)
- 9 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- Optional ingredients are not included: mint.
- Black salt (kala namak): Table salt (FDC 173468) used as a stand-in; kala namak is mostly sodium chloride with sulphur compounds that give its eggy aroma.
- Kashmiri chilli powder: Paprika (FDC 171329) used as a stand-in: Kashmiri chilli is a mild, deep-red chilli powder used mainly for colour.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Cooking fresh pineapple (or using canned) deactivates bromelain, the enzyme that otherwise breaks down milk proteins and turns the raita thin and bitter within an hour.
Common mistakes
- Adding raw fresh pineapple and leaving it to stand.
- Adding warm pineapple to the yoghurt.
Serve with
- Serve with vegetable or chicken biryani, pulao, or a hot paneer or chicken curry; also popular on wedding buffets.
Food safety
- Keep yoghurt dishes chilled and do not leave them at room temperature for more than 2 hours (1 hour in hot weather).
Storage
- Refrigerate covered for up to 1 day.
Variations
- Fruit raita: Add diced apple, pomegranate seeds, grapes and banana with the pineapple.
- Pineapple-cucumber raita: Use half pineapple and half grated, squeezed cucumber for a less sweet raita.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
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How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
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