Pineapple Raita Recipe (Ananas Raita)
Make this creamy, sweet, and savory restaurant-style Pineapple Raita (Ananas Raita) at home using my simple recipe, and see yourself falling in love with the dish again. Here is how to make it.
Here are some more of my raita recipes that you might like: Mooli Raita, Pomegranate Raita, Mango Raita, Boondi Raita, and Cucumber Raita.
About Pineapple Raita
Pineapple Raita (Ananas Raita) is a delicious Indian accompaniment made using creamy yogurt (dahi), fresh pineapples (ananas), and a few Indian spices. It is mostly present on the menu of most Indian restaurants around the world.
This sweet and savory fruity raita is perfect to serve along with any Indian meal on hot summer days.
Unlike other pineapple raita recipes that add uncooked pineapple chunks to the yogurt, my ananas raita recipe is unique. I add syrup made using fresh pineapple chunks, pineapple pulp, sugar, and subtle spices to the yogurt.
This savory and sweet pineapple raita is so addictive that you will not be able to resist eating it. Trust me, give it a try once, and you will be hooked forever, I promise!
Ingredients
Pineapple (Ananas) – You will need fresh pineapple pieces and pineapple puree to make this easy ananas raita.
Buy a ripe and juicy pineapple, peel it, and cut some into small ¼-inch cubes. Puree some of it in a blender and eat the rest as it is, or make Pineapple Juice.
Do not use canned pineapple to make this raita; the taste will be altered and not as good.
Yogurt – Make the raita with plain yogurt (dahi, curd).
Others – You will also need water, sugar, Roasted Cumin Powder (jeera powder), black salt (kala namak), regular salt, Kashmiri red chili powder, and cilantro (fresh coriander leaves).
I use raw brown sugar in my kitchen, so that’s what I used to make this raita. But you can use granulated white sugar.
Add a little Chaat Masala Powder and black pepper powder to spice up the raita.
If black salt is not available, use regular salt in its place.
How To Make Ananas Raita
Add ½ cup water, ¼ cup sugar, and ¾ cup pureed pineapple to a saucepan and cook on medium heat for 3-4 minutes. Stir frequently while cooking.
Add 1 cup cubed pineapple pieces (¼ inch cubes) and cook for another 3-4 minutes.
Remove the pan from the heat and let the mixture cool to room temperature.
Whisk 2 cups of chilled plain yogurt in a mixing bowl until creamy and smooth.
Add the cooled pineapple mixture to the bowl and mix well.
Add the following ingredients and mix well.
- ½ teaspoon roasted cumin powder
- ½ teaspoon black salt
- ¼ teaspoon Kashmiri red chili powder
- ½ teaspoon regular white salt
Chill the raita for 2-3 hours. Transfer it to a serving bowl and garnish it with chopped coriander leaves. Serve chilled.
Frequently Asked Questions
Selecting a ripe pineapple is very important for this recipe. Choose the one with a firm exterior but a slightly soft texture when gently squeezed.
A ripe pineapple will be yellow, whereas an unripe one will have a green-grey hue to it.
Also, see that the pineapple is heavy and not hollow when you pick it.
When you bring the bottom of a ripe pineapple close to your nose, it will also have a fruity, sweet smell.
Place the pineapple down on its side on a chopping board. Using a sharp knife, chop off the top crown part of the pineapple.
Stand the pineapple on the board and carefully slice the outer peel (firm shell) from top to bottom. Ensure not to cut away the eyes (they have the juiciest flesh).
Once you are done slicing the peel, chop off about ½ an inch of the bottom. Now, you have a peeled pineapple with dotted eyes.
To cut the pineapple into cubes, cut it lengthwise into quarters. Chop off the core and cut each quarter lengthwise again. Then, cut crosswise into cubes.
Add peeled and cubed pineapple to a blender and blend until smooth to make pineapple puree.
Pineapple contains an enzyme called bromelain, which reacts with dairy products and makes the yogurt bitter. If you add pineapple directly to yogurt, your raita can turn bitter in a few minutes. This can be avoided by cooking the pineapple; my recipe exactly does that.
Canned pineapple doesn’t turn bitter because it is cooked before canning, but I don’t really encourage its use. Their taste is very different from the fresh ones, which can result in an unappetizing raita.
Serving Suggestion
Savory and sweet ananas raita tastes the best when served chilled. Garnish it with sliced pineapple, pomegranate arils, cilantro (fresh coriander leaves), and edible flowers.
Ananas Raita is a delicious accompaniment to festive meals or everyday Indian meals with dal, sabzi, and roti.
It pairs well with other Indian dishes, such as mixed rice, vegetable pulao, or biryani recipes.
Try this delicious raita with your stuffed parathas as well!
You can also serve this delicious pineapple raita recipe as a sweet dish after meals.
Storage Suggestions
Ananas raita tastes the best when served fresh!
If you have leftovers, store them in a clean, airtight container for 2-3 days. Mix it well before serving again.
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Pineapple Raita Recipe (Ananas Raita)
Ingredients
- ½ cup water
- ¼ cup granulated sugar
- ¾ cup pureed pineapple
- 1 cup pineapple cubes (¼ inch cubes)
- 2 cups plain yogurt (dahi, curd) (chilled)
- ½ teaspoon roasted cumin powder
- ½ teaspoon black salt (kala namak)
- ¼ teaspoon Kashmiri red chili powder
- ½ teaspoon regular salt
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Add water, sugar, and pineapple puree to a saucepan and cook on medium heat for 3-4 minutes. Stir frequently while cooking.
- Add pineapple cubes and cook for another 3-4 minutes.
- Remove the pan from the heat and let the mixture cool down completely.
- Whisk yogurt in a mixing bowl until creamy and smooth.
- Add the cooled pineapple mixture to the bowl and mix well.
- Add cumin powder, black salt, red chili powder, and salt and mix well.
- Chill the raita for 2-3 hours. Garnish with chopped cilantro and serve.
Authentic taste!! And thanks a ton for solving my problem of pineapple raita turning bitter. 🙂
Regards
Vaibhav (doting father of an adorable doll)
Happy to hear !