Pineapple Raita Recipe – Easy Indian Yogurt Dip with Kashmiri Chili

Last Updated on 2 months by Neha Deshmukh

Pineapple Raita Recipe – Easy Indian Yogurt Dip with Kashmiri Chili

Hey everyone! If you’re anything like me, you’re always looking for a quick and refreshing side dish, especially during warmer months. And honestly, nothing beats a good raita to cool things down with a spicy Indian meal. Today, I’m sharing my go-to Pineapple Raita recipe – it’s sweet, tangy, and has just the right hint of spice. I first made this for a summer picnic and it was a huge hit! It’s so simple, you’ll wonder why you haven’t been making it all along.

Why You’ll Love This Recipe

This Pineapple Raita is seriously a game-changer. It’s incredibly easy to whip up – we’re talking about 20 minutes, tops! The combination of sweet pineapple, creamy yogurt, and a touch of Kashmiri chili powder is just divine. It’s the perfect balance of flavors and textures. Plus, it’s a fantastic way to add a little freshness to any meal.

Ingredients

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

• 1.5 cup Curd (Fresh and Thick) – about 360ml
• 0.75 cup Pineapples (Roughly chopped) – about 180ml
• 1 tsp Sugar
• 0.25 tsp Kashmiri Red Chilli Powder – about 1.25g
• 1 tbsp Cilantro or Coriander leaves (finely chopped)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Thick Curd (Dahi): This is key. You want a really thick, creamy curd – the kind that holds its shape. If your curd is too runny, the raita will be watery. You can strain regular yogurt through a muslin cloth for a few hours to thicken it up.
• Kashmiri Red Chili Powder: Don’t skip this! It adds a beautiful color and a mild, fruity heat. It’s not like your regular chili powder. If you can’t find it, I’ll cover substitutions in the FAQs.
• Fresh Pineapple: Fresh pineapple is best, hands down. It has a brighter flavor and a better texture than canned. But if you’re in a pinch, canned pineapple will work (see FAQs!).

Step-By-Step Instructions

Alright, let’s get cooking! It’s super easy, I promise.

1. In a mixing bowl, whisk the thick curd until it’s nice and smooth. No lumps allowed!
2. Add the sugar, chopped cilantro, and Kashmiri red chili powder to the curd. Give it a good mix until everything is well combined.
3. Now, gently fold in the chopped pineapple pieces. Be careful not to overmix, you want to keep those pineapple chunks intact.
4. Add salt to taste. Give it a final stir and… that’s it!

Serve immediately for the best taste. If you’re prepping ahead, keep the curd mixture and pineapple separate and combine them just before serving to prevent the pineapple from making the raita watery.

Expert Tips

Here are a few little things I’ve learned over the years:

• Chill everything: Using chilled curd and pineapple makes the raita extra refreshing.
• Don’t overmix: Overmixing can make the raita thin and lose its texture.
• Taste as you go: Adjust the sugar and chili powder to your liking. Everyone has different preferences!

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment – Mild to Medium: If you’re sensitive to spice, start with just a pinch of Kashmiri chili powder. For a little more heat, add a tiny bit of regular chili powder (but be careful!). My friend, Priya, loves to add a dash of black pepper too.
• Vegan Adaptation using plant-based yogurt: Easily make this vegan by swapping the curd for a thick plant-based yogurt – coconut or soy yogurt work really well.
• Festival Adaptations – Summer/Picnic friendly: This raita is perfect for summer picnics or potlucks. It’s light, refreshing, and travels well in a sealed container.

Serving Suggestions

This Pineapple Raita is incredibly versatile! Here are a few ways to enjoy it:

• As a side dish with biryani, pulao, or any Indian curry.
• As a dip for vegetable sticks or papadums.
• As a cooling accompaniment to spicy snacks like samosas or pakoras.
• Honestly? I sometimes just eat it with a spoon straight from the bowl – don’t judge!

Storage Instructions

Leftover raita can be stored in an airtight container in the refrigerator for up to 24 hours. However, it’s best enjoyed fresh, as the pineapple can release water over time and make the raita a little watery.

FAQs

Got questions? I’ve got answers!

• Is this raita best served immediately? Yes, absolutely! It tastes best when it’s freshly made and the pineapple is still crisp.
• Can I use canned pineapple? You can, but fresh is always better. If using canned, make sure to drain it really well before adding it to the raita.
• What is Kashmiri red chili powder and can I substitute it? Kashmiri red chili powder is known for its vibrant color and mild heat. If you can’t find it, you can substitute it with a mix of paprika and a pinch of cayenne pepper.
• How can I adjust the sweetness of the raita? Start with 1 tsp of sugar and add more to taste. You can also use honey or maple syrup as a natural sweetener.
• Can this raita be made ahead of time? You can prepare the curd mixture ahead of time, but add the pineapple just before serving to prevent it from becoming watery.

Enjoy! I really hope you give this Pineapple Raita a try. Let me know what you think in the comments below. Happy cooking!