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Poppy Seed Chutney

  • 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

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.

(Serves 1)

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