Mother Fenugreek Chutney Recipe
This Chutney may be used to increase the breast-milk production by a nursing mother.
1. Almonds: 6
2. Water: ½ cup
3. Fenugreek seeds: 1 Tablespoon
4. Fennel seeds: 1 teaspoon
5. Coriander seeds: 1/2 teaspoon
6. Raisins: ½ Tablespoon
7. Fresh garlic cloves: 4
8. Fresh ginger chopped: 1/2 Inch
9. Poppy seeds: ½ teaspoon.
10. Fresh lemon juice: 1 teaspoon
11. Salt: ¼ teaspoon or to taste
12. Cayenne pepper: 1/8 teaspoon or to taste
Yield: 4 servings.
Step 1: Soak Almonds in fresh water over night. Remove skin. Discard water.
Step 2: In a small pan, bring 1/2 cup water to boil. Add Fenugreek seeds, Fennel seeds, Coriander seeds, Raisins, Garlic cloves and Ginger. Turn down heat. On a low heat, let it all simmer for 10 minutes. Wait till the mixture is cooled to room temperature. Do NOT throw the water away.
Step 3: Add Almonds, Poppy seeds, lemon juice, salt and cayenne pepper. Grind all ingredients in to a chutney. You can use an electric blender.
Notes: For more flavor you may add fresh Cilantro. Do NOT add peppermint or Ajwain in any form.