Bhang Chutney Recipe: An important part of Indian food is chutney, which enhances the taste and fills the stomach. You must have tasted many types of chutneys, such as chutney made from coriander, mint, onion, tamarind, etc. But today we’re going to share with you the recipe for Uttarakhand’s special bhang chutney. This chutney is not only very tasty to eat but is also nutritious.
This chutney, like cannabis leaves, does not have any psychoactive properties (properties affecting brain functions). This makes the chutney safe for both adults and children to consume. In addition to making chutney, you can use hemp seeds as toppings in pancakes, salads, bread, waffles, and other dishes. So without further ado, let’s learn how to make the special bhang chutney of Uttarakhand. Ingredients to make Bhang Chutney
For chutney:
½ cup hemp seeds
2 tsp. chopped green chilies
1 tsp lemon juice
For tempering:
1 tsp ghee
2-3 dried red chilies
Method to make Bhang Chutney
To make Bhang Chutney, first put the hemp seeds in a pan and dry roast them on low flame for 5 minutes till they turn light brown. Take special care to stir the hemp seeds continuously while roasting. After roasting the hemp seeds for 5 minutes, remove them from the flame and set the seeds aside to cool completely. To make chutney, combine the roasted hemp seeds in a blender with green coriander, green chilies, ginger, garlic, salt, lemon juice, and ½ cup water.
To prepare the chutney tempering, heat ghee in a pan on medium flame. When the ghee is hot, add dry red chilies to the pan and fry for 5 seconds. After that, pour the prepared tempering over the chutney and mix it well. Your delicious and healthy bhang chutney is ready. It can be served with both roti and rice.
