A tangy sauce made of hemp seeds, commonly known by the name Bhang Chutney is served traditionally in the households of Uttarakhand, in north India. While the plant is famous for its psychoactive properties, the chutney is free from psychedelic elements. As we present to you the recipe for this sauce, we hope you have a delectable read!
On a sunny Sunday afternoon, Prakash, the head chef of Parvada Bungalows, serves us a luscious platter of ragi rotis (Indian bread) along with Indian curries prepared with a touch of the flavour of Uttarakhand including meshed aubergines and roasted potatoes. What caught our immediate attention was an enticing green coloured chutney (Indian sauce served with food) resting in a beautifully crafted vessel. Tossed in a perfect blend of spices, the tangy sauce was a treat for the taste buds!
On being asked about the chutney, Prakash coyly smiles and tells us that it is Bhang chutney (Cannabis sauce), a commonly consumed preparation in the households of Uttarakhand.
While the plant is commonly known for its psychedelic properties, Bhang Chutney is prepared from the seeds of this plant, rendering it free of any psychedelic elements. In fact, the sauce is often labelled superfood because of its high nutrition value and is known to help in improving digestion and metabolism. Rich in Omega-3 and Omega-6 fatty acids besides vitamins like B-complex, vitamin A, and D, the chutney even promotes cardiovascular health.
“It completes the traditional Uttarakhandi thali (a platter of Uttarakhand). Everyone enjoys it here. It is absolutely healthy,” adds Prakash.
50 gm- Seeds of Cannabis
10 gm- cumin seeds
2-3 teaspoons of lemon juice
5 gm mint leaves
5 gm coriander leaves
salt- as per taste
2 green chilies
- Heat a pan and dry roast the hemp seeds till they crackle and pop. Keep the flame low while roasting
- Allow them to cool down and then grind them well using an electric grinder
- Roast the cumin seeds
- Fill a grinder with a cup of water
- Add all the ingredients
- Since, the hemp seeds have coarse hulls, sieve the mixture
Cool the chutney and enjoy it with a variety of cuisines!