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 all over again. Here is how to make it (vegetarian, gluten-free).
About This Recipe
Pineapple Raita (Ananas Raita) is a delicious Indian accompaniment made using plain yogurt (dahi) and fresh pineapples. 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 the other pineapple raita recipes where uncooked pineapple chunks are added to the yogurt, my ananas raita recipe is very unique as I add a syrup made using fresh pineapple chunks, pineapple pulp, and sugar to the yogurt along with subtle spices.
This raita is so addictive, that you will not be able to stop yourself from eating it. Trust me and just make it once, you will be hooked forever I promise you!
This pineapple raita recipe is vegetarian and gluten-free. You can easily scale it up if making it for a crowd.
Pineapple – You will need pineapple pieces and pineapple puree to make this easy ananas raita.
Buy a ripe and juicy pineapple, peel it, and cut some of it 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 it will not be as good.
Yogurt – Use plain yogurt (dahi, curd) to make the raita.
Others – You will also need water, sugar, roasted cumin powder (jeera powder), black salt (kala namak), red chilli powder, and cilantro (coriander).
I use raw brown sugar in my kitchen, so that’s what I used to make this raita. But you can definitely use granulated white sugar.
You can also add a little chaat masala and black pepper powder to spice up the raita.
How To Make Pineapple 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 chopped pineapple pieces and cook for another 3-4 minutes.
Remove the pan from the heat and let the mixture cool down completely to room temperature.
Whisk 2 cups of plain yogurt in a mixing bowl until creamy and smooth.
Add the cooled pineapple mixture to the bowl and mix well.
Add ½ teaspoon cumin powder, ½ teaspoon black salt, ¼ teaspoon red chili powder, and ½ teaspoon salt and mix well.
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 to make this recipe. Go for the one which has a firm shell on the outside but is a little soft when you gently squeeze it.
A ripe pineapple will be yellow in color, whereas the unripe will have a green-grey hue to it.
Also, see that the pineapple is heavy and not hollow when you pick it.
A ripe pineapple will also have a fruity sweet smell when you bring the bottom of the fruit close to your nose.
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 up on the board and slice the outer peel (firm shell) carefully from top to bottom. Make sure not to cut away the eyes (it has the juiciest flesh).
Once you are done slicing the peel, chop off about ½ an inch of the bottom as well. 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.
To make pineapple puree, add peeled and cubed pineapple to a blender and blend until smooth.
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 and my recipe exactly does that.
Canned pineapple also doesn’t turn bitter as they are cooked before canning but I really do not encourage the use of canned pineapple as their taste is very different from the fresh ones and that can result in very unappetizing raita.
Savory and sweet pineapple Raita tastes the best when served chilled. Garnish it with sliced pineapple, pomegranate seeds, cilantro (fresh coriander leaves), and edible flowers.
Ananas Raita is a delicious accompaniment to include in your festive meals or even in everyday Indian meals with dal, sabzi, and roti.
It also tastes great with other Indian food like 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 the meals.
Ananas raita tastes the best when served fresh!
In case you have leftovers, you can store them in a clean airtight container for 2-3 days. Mix it well before serving again.
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Restaurant Style Pineapple Raita Recipe (Ananas Raita)
- ½ cup water
- ¼ cup granulated sugar
- ¾ cup pureed pineapple
- 1 cup pineapple cubes (¼ inch cubes)
- 2 cups plain yogurt (dahi)
- ½ teaspoon cumin powder
- ½ teaspoon black salt (kala namak)
- ¼ teaspoon red chili powder
- ½ teaspoon salt
- 2 tablespoons chopped cilantro (coriander)
- 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.