Bhang Ki Chutney recipe

Recipe

Bhang Ki Chutney recipe: A Tangy and Spicy Chutney from Uttarakhand

Description

Bhang Ki Chutney is a popular condiment from the state of Uttarakhand, India. Made from hemp seeds (locally known as Bhang seeds), spices and fresh herbs, this is a flavorful chutney. Known for its distinctive flavor that combines tangy and spicy notes, it is the perfect accompaniment to a variety of Indian dishes such as rice, roti, or snacks. Hemp seeds add a unique nuttiness to the chutney, making it a favorite among locals and visitors alike. Bhang ki chutney is a popular condiment in Uttarakhand homes. It’s made from Bhang seeds and has a unique flavor. Here are a few different recipes for making Bhang ki chutney:

Ingredient

• 2 tablespoons hemp seeds (bhang seeds)
• 1-2 green chilies, chopped
• 2-3 cloves of garlic, chopped
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon turmeric powder (optional)
• 1 tablespoon fresh coriander leaves, chopped
• 1/2 teaspoon lemon juice
• 1/4 cup water

Instruction

1. Toast the Hemp Seeds:

• In a dry skillet over medium heat, lightly toast the hemp seeds until they turn golden and aromatic, about 2-3 minutes. Remove from heat and let them cool.

2. Blend the Ingredients:

• In a blender or food processor, combine the toasted hemp seeds, green chilies, garlic, cumin seeds, salt, turmeric powder (if using), and coriander leaves.
• Add water and blend until you achieve a smooth, thick paste.

3. Adjust the Consistency:

• If the chutney is too thick, add a little more water to reach your desired consistency.
• Add Lemon Juice, Add lemon juice to the chutney and blend for a few seconds to mix it in.
• Serve: Transfer the chutney to a serving bowl and serve as a condiment alongside your meal.

Equipment

• Skillet (for toasting hemp seeds)
• Blender or food processor

Nutrition Information

Suitable For Diet

• Vegetarian Diet
• Vegan
• Gluten free

Tips and Tricks

• Adjust the number of green chilies according to your spice tolerance.
• You can also add roasted tomatoes or coconut for a variation in flavor.
• Make sure to toast the hemp seeds lightly to enhance their nutty flavor.

Garnishing and Serving

• Garnish the chutney with chopped coriander leaves for added freshness and color.

How to store

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• “Bhang seeds, also known as hemp seeds, are derived from the cannabis plant, which grows wild like a weed. These seeds are highly nutritious and find various culinary uses. Unlike the psychoactive leaves of the cannabis plant, bhang seeds do not have any mind-altering properties.
• In India, hemp seeds are used to produce hemp oil, and the inner almond of the seed is used to make hemp milk—a great vegan substitute.”

Conclusion

Bhang Ki Chutney is a tangy and flavorful addition to any meal, providing a unique taste of Uttarakhand cuisine. Try this recipe and enjoy the vibrant flavors that this traditional condiment brings to your table. Let us know how you enjoyed it in the comments! Best Bal Mithai recipe: Sweet Treat from Uttarakhand