Poppy seeds chutney combines the rich taste of poppy seeds, garlic, dry red chilies and others. Follow the step-by-step guide to make poppy seeds chutney quickly at home.
KEY TAKEAWAYS
- Poppy seeds chutney is a versatile condiment.
- Store it in an airtight container in a fridge.
- Serve the chutney with Indian bread, rice dishes, vegetable curries, South Indian dishes, and snacks.
- Poppy seeds chutney tastes earthy, pungent, and nutty.
- Adding extra ingredients like ground coconut, roasted nuts, and fresh herbs in small quality will offer a similar taste.
I remember trying this chutney at a food festival sometime back. Just as any other food items in the festival, the poppy seeds chutney stood out in comparison due to its rich presentation and aroma. The smell of the chutney was exquisite to attract any food enthusiasts and so it did me as well. The taste and smell of the chutney lingered in my taste buds and memory for a long time after coming back home. The taste was unforgettable and so I tried to make it at home sometime back.
How to Make Poppy Seeds Chutney? (Step by Step Guide with Images)
Step 1: Take a wok or a frying pan. Heat it on a low flame on your gas stove. When it is hot, put 10 to 12 cloves of fresh and deskinned garlic and two pieces of dry red chilies without their stalk in them in the wok.
(Pro tip: You may adjust the number of garlic cloves and dry red chilies according to your preference. Increase the number if you want your chutney to be spicier and stronger in flavor or decrease them if you want something milder).
Step 2: Stir them continuously for about a minute or two until the red chilies are roasted nicely and the garlic cloves turn slightly brown in color.
(Pro tip: Make sure you do not over-roast them because overcooked or burnt garlic and red chilies will affect the taste of the chutney adversely).
Step 3: At this point, add ½ cup of poppy seeds to the wok.
(Pro tip: You can skip the roasting part of the ingredients entirely if are out of time. However, it is best to dry roast the garlic, red chilies, and poppy seeds if you want to get that unique earthy taste in your poppy seeds chutney).
Step 4: Stir it continuously for about half a minute or so until you can smell the unique aroma of the roasted poppy seeds. It will also start crackling mildly and turn slightly brownish in color. When it does, turn the flame off but continue stirring so that the poppy seeds do not get burnt.
(Pro tip: It is better to remove the wok, and transfer the roasted poppy seeds immediately to a separate plate to cool down completely at room temperature. It is very important to transfer the roasted poppy seeds quickly to a different cool plate as it will stop the cooking process and prevent them from getting burnt).
Step 5: When the roasted spices and poppy seeds have cooled down completely, transfer them to a clean grinder.
(Pro tip: Do not grind the spices even if they are slightly warm. As it is, the rotating motor of the grinder will generate some heat and additional heat may affect the taste and flavor of the chutney).
Step 6: Now, add ½ tsp of regular table salt to the content in the grinder. Then add some water to it.
(Pro tip: Never add all of the water at once. Remember, once you add, you cannot take it back).
Step 7: Grind it to a fine paste. Mix it nicely.
(Pro tip: You may check the consistency, add some more water, and blend the chutney again for a finer and want it to be less thick).
Step 8: Transfer the paste to a bowl.
Step 9: Now add, 1 tsp of mustard oil to the paste. Mix it nicely.
Step 10: Let it sit for some time. Finally, your tasty, flavorful, homemade poppy seeds chutney is ready to be served with a variety of dishes.
Recipe Card
Poppy Seeds Chutney
Ingredients
- ½ cup poppy seeds
- 12 cloves garlic deskinned
- 2 pieces dry red chilies without stalk
- ½ tsp salt
- 1/2 cup water As needed
- 1 tsp mustard oil
Instructions
- Take a wok or a frying pan. Heat it on a low flame on your gas stove. When it is hot, put 10 to 12 cloves of fresh and deskinned garlic and two pieces of dry red chilies without their stalk in them in the wok. (Pro tip: You may adjust the number of garlic cloves and dry red chilies according to your preference. Increase the number if you want your chutney to be spicier and stronger in flavor or decrease them if you want something milder).
- Stir them continuously for about a minute or two until the red chilies are roasted nicely and the garlic cloves turn slightly brown in color. (Pro tip: Make sure you do not over-roast them because overcooked or burnt garlic and red chilies will affect the taste of the chutney adversely).
- At this point, add ½ cup of poppy seeds to the wok. (Pro tip: You can skip the roasting part of the ingredients entirely if are out of time. However, it is best to dry roast the garlic, red chilies, and poppy seeds if you want to get that unique earthy taste in your poppy seeds chutney).
- Stir it continuously for about half a minute or so until you can smell the unique aroma of the roasted poppy seeds. It will also start crackling mildly and turn slightly brownish in color. When it does, turn the flame off but continue stirring so that the poppy seeds do not get burnt. (Pro tip: It is better to remove the wok, and transfer the roasted poppy seeds immediately to a separate plate to cool down completely at room temperature. It is very important to transfer the roasted poppy seeds quickly to a different cool plate as it will stop the cooking process and prevent them from getting burnt).
- When the roasted spices and poppy seeds have cooled down completely, transfer them to a clean grinder. (Pro tip: Do not grind the spices even if they are slightly warm. As it is, the rotating motor of the grinder will generate some heat and additional heat may affect the taste and flavor of the chutney).
- Now, add ½ tsp of regular table salt to the content in the grinder. Then add some water to it. (Pro tip: Never add all of the water at once. Remember, once you add, you cannot take it back).
- Grind it to a fine paste. Mix it nicely. (Pro tip: You may check the consistency, add some more water, and blend the chutney again for a finer and want it to be less thick).
- Transfer the paste to a bowl.
- Now add, 1 tsp of mustard oil to the paste. Mix it nicely.
- Let it sit for some time. Finally, your tasty, flavorful, homemade poppy seeds chutney is ready to be served with a variety of dishes.
