Sanjeev Kapoor

Chile, Pineapple, and Anar Raita

Chile, pineapple, and pomegranate in yogurt

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
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How to Cook Indian

By Sanjeev Kapoor

Published 2011

  • About

This cooling side dish is perfect with tandoori chicken.

Ingredients

  • 2 cups (500 grams) plain yogurt
  • ½ teaspoon sea salt

Method

  1. Put the yogurt in a bowl and whisk until smooth. Add the sea salt and whisk again.
  2. Add the pineapple, pomegranate arils, chile flakes, and chopped mint, and stir.
  3. Sprinkle with the cumin and garnish with the mint sprig. Serve chilled.