People from Bengal loves having Posto or Poppy Seed. Specially people from all strata of society from three Districts of Burdwan, Birbhum and Bankura cannot let a day go without having Posto or Poppy seed in a dish. It seems like it’s an addiction to these people. I love too though I was born in Calcutta but I love to have it as a paste with steamed rice or adding chopped onion, a bit of mustard oil and salt. I love having it as fritter. Today for the first time I made as a Chutney or Dip and loved it. The aroma was mind boggling.

Today I’m sharing the recipe for Posto Chutney or Poppy Seed Dip which usually would be enjoyed best with steamed rice or after a heavy meal. It’s a sweet & sour Chutney or Dip. It can be enjoyed on its own too. Friends, pls do try and leave your comments / feedback as always, thank you

Serves : 4 people

Preparation time : 30 mins, Cooking time : 30 mins

Ingredients

Posto or Poppy Seed – 150 gms

Mustard Oil – 5 Tbsp (oil is needed more for this dish)

Tamarind pulp – 5 Tbsp

Sugar – 1 Tbsp

Turmeric powder – 1/2 tap

Mustard powder – 1/2 tsp

Water – 2 Tbsp

Salt as per taste

Metjod

Make a paste of Posto or poppy seed using little water and set aside. Mix the tamarind pulp with water and set aside. In a wok heat mustard oil and add Tamarind pulp in water. Keep stirring and then add Posto or poppy seed paste and keep stirring. Add turmeric powder, mustard powder , salt and sugar and keep stirring until Posto leaves oil on the sides. Add 2 Tbsp water and give one stir before setting aside. Enjoy on its own or with steamed rice