Pineapple Raita Recipe – Black Salt & Cumin Yogurt Dip

Last Updated on 4 months by Neha Deshmukh

Pineapple Raita Recipe – Black Salt & Cumin Yogurt Dip

Introduction

Okay, let’s be real – raita is the perfect sidekick to so many Indian meals. It’s cooling, refreshing, and adds this lovely tang that just balances everything out. I stumbled upon this Pineapple Raita a few summers ago when I was craving something a little different, a little sweet and savory. And honestly? It’s been a staple ever since! It’s surprisingly addictive, and the combination of pineapple with those classic Indian spices is just…chef’s kiss. You’ll absolutely love how easy it is to whip up.

Why You’ll Love This Recipe

This Pineapple Raita isn’t your average yogurt dip. It’s a flavor explosion! The sweetness of the pineapple plays beautifully with the tangy yogurt and the earthy spices. It’s ready in under 10 minutes, making it perfect for a quick weeknight meal or a festive gathering. Plus, it’s a fantastic way to add a little something special to your table.

Ingredients

Here’s what you’ll need to make this delightful raita:

• 1 cup pineapple chunks (canned) – about 150g
• 1 tablespoon cilantro (coriander) leaves, finely chopped
• 1 cup chilled natural yogurt, whisked – about 240ml
• 2 teaspoons roasted cumin powder – about 8g
• ¼ teaspoon chili flakes (optional) – about 1g
• 1 teaspoon black salt (kala namak) – about 6g
• 2 teaspoons sugar – about 8g
• ½ teaspoon black pepper powder (kali mirch powder) – about 2.5g
• ½ teaspoon chaat masala – about 2.5g
• 2 tablespoons pineapple chunks (for garnish) – about 30g
• 1 tablespoon coriander leaves (for garnish)

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality ingredients really makes a difference.

• Black Salt (Kala Namak): This is key. Don’t skip it! It has a unique sulfurous aroma that adds a wonderful depth of flavor, almost like a subtle egginess, which is so common in Indian street food. It’s what gives this raita that authentic touch.
• Roasted Cumin Powder: Roasting the cumin seeds yourself is ideal, but good quality store-bought roasted cumin powder works perfectly too. It adds a warm, smoky note that complements the pineapple beautifully.
• Pineapple Sweetness: Canned pineapple in juice is my go-to because it’s already perfectly sweet. If you’re using fresh pineapple, you might need to adjust the sugar a little to get the right balance.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. In a mixing bowl, combine the pineapple chunks, chopped cilantro, whisked yogurt, roasted cumin powder, chili flakes (if you’re using them – I sometimes skip these for a milder raita!), black salt, sugar, and black pepper powder.
2. Give everything a really good mix. You want it all nicely combined and creamy. Don’t be afraid to get in there with a spoon!
3. Transfer the raita to a serving bowl.
4. Garnish with a few extra pineapple chunks and a sprinkle of fresh cilantro leaves.
5. Finally, sprinkle a little extra roasted cumin powder on top for an extra burst of flavor.
6. Serve chilled! It’s even better if you let it sit in the fridge for at least 30 minutes to let the flavors meld.

Expert Tips

• For a super smooth raita, you can blend all the ingredients in a food processor for a few seconds. But I prefer the slightly chunky texture.
• Make sure your yogurt is nicely chilled. It makes a huge difference in the overall freshness of the raita.
• Don’t overmix! You want to keep some texture.

Variations

• Vegan Adaptation: Easily make this vegan by swapping the dairy yogurt for a plant-based yogurt – coconut yogurt or cashew yogurt work beautifully.
• Spice Level: If you like things a little spicier, add more chili flakes! My friend, Priya, loves to add a pinch of cayenne pepper too.
• Festival Adaptations: This raita is fantastic with Biryani during Eid or Diwali. It also pairs wonderfully with richer dishes served during festivals like Holi.

Serving Suggestions

This Pineapple Raita is incredibly versatile. It’s amazing with:

• Biryani (obviously!)
• Paratha (stuffed flatbreads)
• Grilled meats or kebabs
• Spicy curries
• Even as a dip with vegetable sticks!

Storage Instructions

Leftover raita can be stored in an airtight container in the refrigerator for up to 2 hours. It’s best enjoyed fresh, as the pineapple can start to release liquid over time.

FAQs

• What type of pineapple works best for this raita? Canned pineapple chunks in juice are the easiest and most consistent. But fresh pineapple works too – just make sure it’s ripe and sweet!
• Can I make this raita ahead of time? Yes, you can! But the flavors develop best if you let it sit for at least 30 minutes.
• What is black salt and why is it used in Indian cuisine? Black salt, or kala namak, is a volcanic rock salt with a distinctive sulfurous flavor. It’s used in Indian cuisine to add a unique savory and umami flavor, especially in chaats and raitas.
• Can I use fresh pineapple instead of canned? Absolutely! About 1 cup of diced fresh pineapple will do the trick. You might need to add a little extra sugar if your pineapple isn’t super sweet.
• What dishes pair well with Pineapple Raita besides Biryani and Paratha? It’s delicious with almost anything spicy! Try it with tandoori chicken, vegetable pakoras, or even alongside a simple dal.