Raise your hand if you love the classic pineapple raita served at Indian restaurants. Oh God, it is one of my favourite side dishes when I am ordering spicy curries for the main course. It is sweet, savory and has the right note of tanginess from the pineapple. Restaurant Style Pineapple Raita is my attempt to re-create the same magic of flavours in my kitchen. And I am happy to announce that this Pineapple Raita Recipe is as good as the one served at restaurants. With this pineapple raita recipe in hand, you can churn this delicious, summer goodness anytime in your kitchen. No need to wait for your next visit to an Indian restaurant.
Sometimes pineapple raita is just served as a little side dish, and sometimes it’s more of a summer sweet treat. It can be LUNCH or DINNER or even DESSERT – it can be literally enjoyed during any hour of the day. And it is one of the cool things about this pineapple raita so unlike the other raita recipes that can only be served as a side-dish. This pineapple raita is 100% gluten free and vegan.
I have tried this recipe with both canned pineapple tidbits and the fresh pineapple cubes. And in my opinion, both tastes equally delicious. If you are using fresh pineapple to make the raita try to consume it as soon as possible. There might be chances of the yoghurt turning bitter after few hours due to the tartness of the pineapple. The best possible solution to avoid this bitterness situation is to either add the pineapple at the last minute of serving or don’t let raita sit in the fridge for too long.
This pineapple raita is one of our favourite summer side-dish. And the best part about this recipe is it requires few basic ingredients. The prominent flavour in this raita is of roasted cumin powder. A dash of cumin powder does all the magic and bridge the gap between the sugar and salt. Adjust the amount of sweetness as per your preference in the raita. I like my pineapple raita on a medium-sweet side, so a tablespoon or two of granulated white sugar is good enough for me to sweeten the yoghurt. It is best to taste the yoghurt, pineapple and then regulate the amount of sugar accordingly.
How to make pineapple raita in 20 minutes:
Restaurant Style Pineapple Raita Recipe
- 2 Cup chopped pineapple
- 2 Cup yogurt curd
- Salt to taste
- 2 tbsp sugar or to taste
- 2 tsp roasted cumin powder jeera powder
- 1 tsp Chaat masala
- 1/4 tsp red chili powder
- Whisk the yogurt and sugar together until well combined and no lumps remain.
- Squeeze out the pineapple, in case there is excess liquid.
- Add chopped pineapple, spices and salt. Mix nicely.
- Taste, if required add more sugar or spices as per your taste preference.
- Garnish with chopped coriander leaves.
- Keep the raita in the fridge until ready to serve.
- Serve Pineapple Raita chilled.