Raita is an amazing versatile side-dish of Asian origin. When paired with chutney, it adds a tangy brightness to the spiciness and earthiness of a good curry. When poured over rice or salad, it gives them a sunny lightness.
This fruity raita reminds me of the classic “cottage cheese with pineapple” that goes with anything from whole baked potatoes and salads to butties (northern English dialect for a sandwich if you were wondering). Maybe there were some Asian origins in it after all?
½ small red onion
100 g (½ cup) pineapple, canned or fresh, about 2 rings
120 ml (½ cup) yoghurt
2 tablespoons creme fraiche or sour cream
3-4 sprigs fresh coriander (cilantro)
Dash chilli flakes or cayenne
Salt to taste
- Mince the red onion and cover with boiling water for 5 minutes, then drain.
- Chop the pineapple into small pieces.
- Chop the fresh coriander.
- Combine the yoghurt with the creme fraiche, chilli, and salt. (To prevent the yoghurt and creme fraiche from thinning, don’t mix too much or too long.)
- Stir in the pineapple, red onion, and coriander.
- Serve alongside Mango Curry