Pineapple Raita

Ingredients

• 4 slices tinned pineapple
• 1 1/2 cups yogurt
• 10-15 fresh mint leaves
• 2 teaspoons cumin seeds
• 1/2 teaspoon black salt (kala namak)
• Fresh mint sprigs to garnish

Method

1. Roughly chop pineapple slices and finely chop mint leaves.
2. Dry roast cumin seeds in a non-stick pan till fragrant and brown. Transfer into a mortar pestle and coarsely crush them.
3. Take yogurt in a large bowl and whisk well. Add pineapple, mint leaves, black salt and 1 tsp roasted cumin powder and mix well.
4. Transfer into a serving bowl, sprinkle a little roasted cumin powder and garnish with mint sprig. Chill and serve.