Pineapple Raita
A refreshing blend of creamy yoghurt, sweet pineapple, fresh mint, and a hint of roasted cumin, finished with a touch of green chilli for balance. Light yet vibrant, this cooling condiment pairs beautifully with glazed ham or delicate seafood, adding a bright tropical lift to the plate.
How long will it take?
10 minutes
What’s the serving size?
Serves 6
What do I need?
- 2 cups plain Greek yoghurt
- 1 ½ cups fresh pineapple, finely diced (or canned pineapple, well drained)
- 2 tbsp fresh mint leaves, finely chopped
- 1 tbsp fresh coriander, finely chopped
- ½ small green chilli, deseeded and finely chopped (adjust to taste)
- ½ tsp ground cumin
- Pinch of salt, to taste
- Pinch of freshly ground black pepper, to taste
- 1 tsp lime juice, optional
How do I make it?
- In a medium bowl, whisk the yoghurt until smooth and creamy.
- Stir in cumin, salt, pepper, mint, coriander, and chilli. Mix well.
- Add the diced pineapple and gently fold through the yogurt mixture.
- Taste and add lime juice if you’d like extra tang to balance richer meats like ham or buttery seafood.
- Chill and serve
- Cover and refrigerate for at least 30 minutes to let the flavours develop.
- Serve chilled alongside roasted or glazed ham, or as a fresh accompaniment to grilled prawns, fish, or crayfish.
