I also have a confession: pineapple raita is the perfect snack when you've got a box of British digestive cookies on hand, or French butter cookies work too! I love to dunk a bit of my biscuit into the raita. The play between the sweet and the savory, the salty and the tangy is just extraordinary!
Have you encountered pineapple raita? What would you pair this wonderful, simple condiment with?
makes approximately 1 1/2 cups
1 cup plain whole milk yogurt
4 slices canned pineapple, diced (or 3/4 cup fresh pineapple if you have it)
1/2 teaspoon cardamom
1/4 teaspoon chili powder
Salt and black pepper to taste
In a large bowl, whisk the yogurt until completely smooth. Stir in spices and pineapple, season to taste with salt and pepper. Serve with curries, rice, naan, and even cookies.
Related: How to Cut a Pineapple
(Images: Leela Cyd Ross)