Poppy seed chutney
Ayurvedic recipe Poppy Seed Chutney
SERVES : 4 - 6
INGREDIENTS :
- 1 tsp dry-roasted white poppy seeds
- 1 tsp ghee
- 1 tbsp grated coconut
- 1 mint leaf
- 1 pinch turmeric
- 1 pinch ground cumin
- 1 pinch black pepper
- Pure water for grinding
- Rock salt to taste
METHOD
- Heat ghee in a pan until it is clear.
- Add the grated coconut and toast for about 3 minutes. Add the turmeric, black pepper and cumin and stir for another 2-3 minutes. Remove from heat and cool.
- Blend all the ingredients with a little water in a small food processor to a thick paste.
- Eat the chutney on a whole-wheat cracker or off the spoon an hour or two before bed to promote easy, restful sleep.
