1/2 cup packed mint leaves
4 cups (32 ounces) plain yogurt
1/2 teaspoon {salt}, or to taste
1/8 teaspoon freshly ground {black pepper}
1/2 cup finely chopped red onion
1  hot or mild green chile pepper, seeded and minced
1 1/2 cups fresh or canned pineapple, drained and chopped
1/4 teaspoon toasted whole {cumin seeds}, ground

Reserve a few mint leaves for garnish and finely slice the rest. Beat the yogurt with the salt, pepper, and a little water or milk. Stir in the sliced mint, red onion, chile pepper, and pineapple. Put in a serving bowl and sprinkle with the cumin seeds and mint leaves to garnish.