Bhang Ki Chutney
Veg
Vegan
A pungent, earthy chutney ground from dry-roasted hemp seeds (bhang) with green chillies, garlic, fresh coriander, and a squeeze of lemon. Hemp seeds are a legal and essential pantry ingredient in Uttarakhand — this chutney is a cornerstone condiment of the Kumaoni and Garhwali table, eaten daily with rice or rotis.
Cuisines
Kumaoni
Garhwali
Best for
Lunch
Dinner
Breakfast
Recipe
Prep: 10 min
Cook: 5 min
Total: 15 min
2-3 servings
Ingredients
| 2 tablespoons | bhang seeds |
| 1 cup | fresh coriander leaves |
| 2 cloves | garlic |
| 1 inch | ginger |
| 1 small | green chili |
| 1 teaspoon | lemon juice |
| — | salt to taste |
| 1 tablespoon | water |
Instructions
- 1 Dry roast the bhang seeds in a pan on medium heat until they start to pop and release a nutty aroma.
- 2 Allow the roasted bhang seeds to cool slightly, then grind them into a coarse powder using a mortar and pestle or a spice grinder.
- 3 In a blender, add the fresh coriander leaves, garlic cloves, ginger, green chili, and the ground bhang seeds.
- 4 Add lemon juice, salt to taste, and a tablespoon of water to the blender.
- 5 Blend all the ingredients into a smooth paste. Add a little more water if needed to achieve the desired consistency.
- 6 Taste and adjust the seasoning if necessary.
- 7 Transfer the chutney to a serving bowl and serve fresh.
Tips
For a spicier chutney, add an extra green chili. Store in an airtight container in the refrigerator for up to 3 days.