Bhang Ki Chutney

Name: Bhang Ki Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2-3 servings
Ingredients: 2 tablespoons Bhang Seed; 1 cup Cilantro, chopped; 2 cloves Garlic, finely chopped; 1 inch Ginger, finely chopped; 1 small Chili, dried red; 1 teaspoon lemon juice; salt, to taste; 1 tablespoon water

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 Seed
	1 cup	Cilantro , chopped
	2 cloves	Garlic , finely chopped
	1 inch	Ginger , finely chopped
	1 small	Chili , dried red
	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.