€2.50 €125.00/kg
Bhang ki chutney - Hemp seed chutney
Bhang ki chutney is a fresh chutney iconic of the pahari cooking of Uttarakhand, in the Indian Himalayas. Edible hemp seeds are lightly toasted, then blended with fresh coriander, green chilli, lemon and cumin: a vegan condiment, bright and tangy, with a creamy texture and a nutty taste. The hemp seeds used here contain no THC: they have no psychoactive effect and are prized for their richness in protein and healthy fats.
15 min
Preparation
5 min
Cooking
6
Servings
Easy
Difficulty
Ingredients
- For the chutney
- Edible hemp seeds: 100 g
- Fresh coriander: 1 bunch
- Green chilli: 1 to 2
- Ground cumin: 1/2 teaspoon
- Lemon juice: 2 tablespoons
- Salt: to taste
- Water: 4 to 6 tablespoons
- To serve
- A drizzle of mustard oil (optional)
Instructions
-
1
Toasting the seeds: dry-toast the hemp seeds in a pan over medium heat for 3 to 4 minutes, stirring constantly, until they release a nutty aroma. Set aside a spoonful for garnish.
-
2
Preparing the aromatics: rinse the coriander and roughly pick the leaves. Deseed the green chilli if you prefer it milder.
-
3
Blending: put the toasted hemp seeds, coriander, chilli, cumin, lemon juice and salt in a blender. Add the water little by little and blend to a smooth, creamy paste.
-
4
Seasoning: taste and adjust the salt and lemon. The chutney should be bright and slightly tangy.
-
5
Plating: pour into a bowl, scatter over the reserved hemp seeds and, if you like, a drizzle of mustard oil. Serve cold.
Tips
💡 Edible hemp seeds come from a THC-free hemp variety: no psychoactive effect, only a fine richness in plant protein and omega-3 and omega-6.
Dry-toasting is the key step: it wakes up the nutty flavour of the seeds. Keep an eye on them, they burn quickly.
Adjust the green chilli to your tolerance; remove the seeds for a milder version.
Serve this chutney with warm flatbreads, a thali, or as a dip for aperitifs. It keeps for 2 to 3 days in the fridge.
Our hemp seeds come from smallholder farms in the Himalayas.
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