Bhangjeera Chutney

Bhangjeera Chutney

Bhangjeera Chutney

Veg Vegan

A condiment ground from wild perilla seeds (bhangjeera — Perilla frutescens), dry-roasted and pounded with green chillies, garlic, and coriander into a coarse, aromatic paste. Bhangjeera is a seed found only in the Himalayan hills — this chutney's nutty, slightly medicinal flavour is distinctly Kumaoni and cannot be replicated outside the mountains.

Cuisines

Kumaoni

Best for

Lunch Dinner Breakfast

Recipe

Prep: 10 min Cook: 5 min Total: 15 min 2-3 servings

Ingredients

2 tablespoons bhangjeera (hemp seeds)
1 cup fresh coriander leaves
2 cloves garlic
1 inch ginger
2 green chilies
1 teaspoon lemon juice
— salt to taste
2 tablespoons water

Instructions

  1. 1 Dry roast the bhangjeera in a pan over medium heat until they start to pop and release a nutty aroma. This should take about 3-4 minutes.
  2. 2 Allow the roasted bhangjeera to cool slightly.
  3. 3 In a blender, combine the roasted bhangjeera, fresh coriander leaves, garlic, ginger, green chilies, lemon juice, and salt.
  4. 4 Add 2 tablespoons of water to the blender.
  5. 5 Blend the mixture until it forms a smooth paste. You can add more water if needed to achieve the desired consistency.
  6. 6 Taste the chutney and adjust salt or lemon juice as necessary.
  7. 7 Transfer the chutney to a serving bowl.

Tips

For a spicier chutney, add more green chilies. Store in an airtight container in the refrigerator for up to a week.