Karina Sharma
Fresh curd, pineapple, mint, coriander, cumin, black salt, green chili (optional), and regular salt.
Dice fresh pineapple into tiny cubes.
Whisk curd till smooth. Add a pinch of salt and sugar.
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Add the chopped pineapple pieces to the yogurt and mix.
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Fold in pineapple, roasted cumin, green chili. Let it chill for 15–30 mins in the fridge.
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Top with chopped coriander or mint leaves.
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