Bhang ki Chutney

भांग की चटनी

Traditional chutney from Kumaon & Garhwal, Uttarakhand

Also spelled: bhang ki chutney, hemp seed chutney

A nutty, tangy chutney ground from roasted hemp seeds - the edible, non-intoxicating seed, not the leaf. Toasting brings out an almost peanut-like richness that is balanced with lemon, green chilli and coriander, and it is the classic dip for aloo ke gutke.

Ingredients

  • •Hemp seeds (bhang ke beej), roasted
  • •Lemon juice
  • •Green chilli, garlic, coriander
  • •Salt, a little water

How it's made

  1. 1Dry-roast the hemp seeds until they smell nutty.
  2. 2Grind with green chilli, garlic, coriander and salt.
  3. 3Loosen with lemon juice and a little water.
  4. 4Grind to a smooth, pourable chutney and serve fresh.
This recipe is a general reference written for readers who want to know the dish. Quantities are to taste and every household cooks it a little differently.