Fruit Raita
15 min
total
4
people
271
calories per serving
Ingredients
4 people
- 500 gyogurt Indian (whisked)
- 1 pcMango (cubed)
- 200 gAnanas comosus (L.) Merril (cubed)
- 1 pcPomegranate (seeded)
- 1 tspCumin ground
- 1 tbspHoney
- 10 gMint fresh (finely chopped)
- 1 pinchGray sea salt
- 1 pinchHot pepper en poudre
- 1 pinchBlack salt (Kala Namak)
- 1 tspChaat Masala
Method
A creamy mixture where fresh yogurt coats juicy fruit cubes. Roasted cumin provides an earthy note that balances the natural sweetness of the fruit.
- 1
In a large mixing bowl, whisk the Indian yogurt until smooth and glossy. No lumps should remain.
- 2
Peel the mango and pineapple. Cut the flesh into regular cubes of about one centimeter for a uniform texture. Collect the pomegranate seeds.
- 3
Whisk the honey, cumin, salt, chili powder, kala namak, and chaat masala into the yogurt. Add the fruits and chopped mint. Mix gently to avoid crushing the fruits. The sauce should coat every piece.
Frequently asked questions
How do you get this dish right?
- Briefly toast the cumin in a dry pan to enhance its aroma.
- Let it rest for 30 minutes in the fridge before serving; the flavors will balance out.
How long does this dish keep?
Keep refrigerated for up to 24 hours. The fruit will release juices, so stir before serving.
4.6
9 reviews
Rate this recipe:
