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Bhang Ki Chutney Recipe (Hemp Seeds Chutney)
Course:
Accompaniment, Chutney
Cuisine:
Indian
Diet:
Vegan, Vegetarian
Prep Time:
5
minutes
minutes
Cook Time:
5
minutes
minutes
Cooling Time:
10
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
6
people
Calories:
123
kcal
Author:
Neha Mathur
Bhang Ki Chutney
is a traditional Uttarakhandi preparation. Make this non-psychoactive, quick, and easy chutney at home.
Print Recipe
US Customary
-
Metric
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.
Notes
Adjust the green chilies depending on how spicy you want the chutney to be.
Nutrition
Calories:
123
kcal
|
Carbohydrates:
2
g
|
Protein:
6
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
6
mg
|
Sodium:
400
mg
|
Potassium:
26
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
268
IU
|
Vitamin C:
2
mg
|
Calcium:
28
mg
|
Iron:
2
mg