Bhang ki Chutney
A nutty, tangy chutney made from roasted bhang (hemp) seeds ground with tomato, chilli and coriander, a distinctive Kumaoni condiment.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 70 kcal
Equipment
- •Griddle
- •Grinding stone or mixer
Nutrition
Per serving, approximate
- Calories
- 70 kcal
- fat
- 5 g
- carbs
- 3 g
- fibre
- 1 g
- protein
- 3 g
- calories
- 70 kcal
Instructions
- 1
Toast the bhang (hemp) seeds on a griddle over low heat. Stir constantly until they pop and smell nutty.
- 2
Let the seeds cool slightly. Grind them into a coarse powder in a mixer.
- 3
Add the tomato, green chilli, garlic and coriander leaves to the ground seeds.
- 4
Grind everything into a thick, slightly grainy paste. Add a little water as needed.
- 5
Transfer the paste into a bowl. Stir in the roasted cumin powder.
- 6
Add the lemon juice and salt. Mix everything well.
- 7
Stir in a little more water if you prefer a thinner chutney.
- 8
Taste the chutney and add more salt or chilli if needed before serving.
Chef's tips
Roast the seeds only until they just begin to pop, as over-roasting makes the chutney bitter. This chutney is best made fresh and eaten on the same day.
Ingredient substitutions
- bhang seeds → roasted sesame seeds, for a similar nutty base without the traditional seed
Storage
Refrigerate in an airtight container for up to 2 days.
Reheating
Not applicable; served cold or at room temperature.
Common mistakes to avoid
- •Over-roasting the seeds until they turn black
- •Grinding into a completely smooth paste and losing the traditional coarse texture
Serving suggestions
Cooked Bhang ki Chutney?
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