Posto chutney

Preparation info

    • Difficulty


Appears in

Bengali Cooking: Seasons & Festivals

Bengali Cooking

By Chitrita Banerji

Published 1997

  • About

After occasional bouts of heavy meals like these in Dhaka during the summer, I used to long for my mother s light touch and some of the bland, cool summer items from my childhood. My first year in Dhaka was spent searching fruitlessly for posto, the tiny white poppy seeds from which all opium has been extracted. Apart from being considered easily digestible in the summer heat, posto also has a uniquely delicate taste which caresses the palate without arousing it. But the early 1970s were bad times in Bangladesh and many ordinary things were hard to get. Today posto is available around the world, so some of the easiest and most delicious recipes can be tried anywhere too.