Fresh pineapple tastes terrific in this twist on a traditional Indian condiment. But you can use canned, as well (use one tablespoon of the syrup in place of the sugar called for in the recipe). You can prepare this up to a day ahead; garnish with mint and peppercorns just before serving. Serve with grilled chicken and pita bread.

Monica Bhide
Recipe by Cooking Light June 2005

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
3 1/2 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place yogurt, sugar, and dash of salt in a bowl; stir well with a whisk until smooth. Stir in diced pineapple. Transfer yogurt mixture into a serving dish, and chill. Before serving, sprinkle with dried mint flakes and crushed pink peppercorns.

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Nutrition Facts

17 calories; calories from fat 15%; fat 0.3g; saturated fat 0.2g; mono fat 0.1g; protein 1g; carbohydrates 2.7g; fiber 0.1g; cholesterol 1mg; iron 0.1mg; sodium 18mg; calcium 33mg.
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