Bhang ki chutney (hemp seed chutney)
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A tangy chutney of roasted hemp seeds, mint and lemon, a Kumaoni favourite. The seeds are not intoxicating.
Region: Kumaon, UttarakhandOccasion: Everyday relish and snacksTime: 20 minServes: 4Vegan
Ingredients
- ½ cup hemp seeds (bhang ke beej)
- ½ cup mint leaves
- ½ cup coriander leaves
- 2 green chillies
- 1 tsp cumin seeds
- 2 tbsp lemon juice or 1 tbsp tamarind pulp
- Salt to taste
Method
- Dry-roast the hemp seeds and cumin in a pan until they crackle and smell nutty. Cool.
- Grind them to a powder; sieve out the husk if you like a smooth chutney.
- Add mint, coriander, chillies, salt and a little water and grind to a paste.
- Stir in lemon juice or tamarind and taste for salt.
- Serve with aloo ke gutke, pakoras or rice.
History
Hemp has long been grown in the Kumaon hills for its fibre and seeds, and the roasted seeds are a common flavouring in Kumaoni cooking.
Significance
Bhang ki chutney is a much-loved part of Kumaoni food and is often served with snacks during festivals.