Bhang Ki Chutney Recipe (Hemp Seeds Chutney)
Bhang Ki Chutney (Hemp Seeds Chutney) is a traditional preparation from Uttarakhand. Make this non-psychoactive, quick, and easy chutney at home.
You may also enjoy some additional chutney recipes, including Guava Chutney, Mint Coconut Chutney, Raw Mango Chutney, Bombay Chutney, and Dahi Chutney.
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Table of Contents
About Bhang Ki Chutney (Hemp Seeds Chutney)
Bhang Ki Chutney (Hemp Seeds Chutney) is a simple pahadi accompaniment popular in households in Uttarakhand.
On our trip to Almora, I bought hemp seeds from the local grocery store. Unlike the leaves of the bhang plant, its seeds are non-psychoactive, making this chutney safe for everyone, including children.
Serve this bhang seeds chutney with everyday Indian-style meals, or smear it on a ragi roti (finger millet roti, made) for a snack or light lunch. You can also serve this chutney with your favorite snacks, just like you would serve green chutney.
What Are Bhang Seeds
The hemp or bhang seeds come from the bhang (hemp, cannabis, marijuana plant). They don’t have any psychoactive properties, unlike the bhang leaves. Therefore, they are safe for adults and kids to eat.
Bhang seeds are considered highly nutritious and can be incorporated into various recipes. They can also be used to make hemp oil or hemp milk, a great vegan milk substitute.
Bhang ke seeds can be toasted and used as a topping for pancakes, salads, bread, waffles, etc.
Ingredients
For The Chutney
You will need hemp seeds, cilantro (fresh coriander leaves), green chilies, ginger, garlic, salt, and lime juice.
Hemp seeds are now available at many large grocery stores. You can also check online grocery portals to buy these seeds.
Adjust the green chilies to your preferred level of spiciness.
For The Tempering
The chutney is tempered with just two simple ingredients: ghee and dry red chilies.
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Bhang Ki Chutney Recipe (Hemp Seeds Chutney)
Ingredients
For The Chutney
- ½ cup hemp seeds (bhang seeds)
- 1 cup cilantro (fresh coriander leaves) (rinsed, packed)
- 2 teaspoons chopped green chilies
- 2 teaspoons chopped ginger
- 3-4 cloves garlic (peeled)
- 1 teaspoon salt
- 1 tablespoon freshly squeezed lime juice
For Tempering
- 1 tablespoon ghee
- 2-3 whole dry red chilies
Instructions
Make The Chutney
- Add hemp seeds to a pan and dry roast on low heat until they are lightly browned (3-4 minutes). Stir continuously while roasting.
- Remove the pan from the heat and let the seeds cool completely.
- Add the roasted seeds to a blender along with cilantro, green chilies, ginger, garlic, salt, and lime juice.
- Add ½ cup water and blend to make a smooth chutney.
Temper The Chutney
- Heat ghee in a pan over medium heat.
- Once the ghee is hot, add dry red chilies to the pan and saute for 4-5 seconds.
- Pour the tempering over the chutney and mix well.
- Serve the chutney at room temperature.
Very unique chutney