Name: Bhaang ki chutney
Prep time: 15 min
Ingredients: 3½ tablespoons Hemp seeds; 2 Green chilies (de-seeded (optional) and roughly chopped); 3 tablespoons Lemon juice; 2 tablespoons Mint leaves (chopped ); Salt

Bhaang ki chutney

Print Recipe

Prep Time 15

Course Special Pickles - Pickles, Chutneys and Raitas

Cuisine Uttarakhand

Servings g (3 1/2 oz)

Calories 3 kcal

Equipment

Tawa
Frying Pan
Skillet
Blender
Refrigerator

Ingredients

3½ tablespoons Hemp seeds
2 Green chilies de-seeded (optional) and roughly chopped
3 tablespoons Lemon juice
2 tablespoons Mint leaves chopped
Salt

Instructions

Stir-fry the hemp seeds on a tawa or in a dry frying pan (skillet) over low-medium heat for about 1 minute, or until roasted.
Then transfer them to a blender and process until ground.
Add the chillies, lemon juice, mint leaves, 3 tablespoons water and season with salt.
Then process again, to make a smooth paste.
This chutney makes a versatile accompaniment to any dish, and can be stored in a refrigerator for up to 24 hours.

Nutrition

Serving: 100gSodium: 3mgCalcium: 1mgVitamin C: 1mgVitamin A: 7IUSugar: 1gFiber: 1gPotassium: 1mgCalories: 3kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg

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