Bhang ki Chutney Made from Locally Grown Cannabis Seeds

Made from locally grown cannabis seeds, they are crushed and tossed through with green chilies and coriander leaves. Some recipes add cumin, garlic, pomegranate seeds and souring agents like tamarind. Unlike the bud (or flower) that is consumed to get ‘high,’ the chutney, made from the seeds, has no psycho-addictive qualities, but offers instead, a hearty texture and sharp hit on the palette. Served with millet (Jhangori) roti, it is the perfect start to a traditional thali. Fareeda Kanga explores the unique cuisine of the region of Tehri in Uttarakhand. Read more here.

RECIPE FOR BHANG KI CHUTNEY

Ingredients
50 g hemp seed (bhang)
½ tsp cumin seed
10 g coriander leaf
3 g ginger
5 g tomato
2 green chillies
2 g garlic
2 g mint leaf
1 lemon
Salt, to taste  

Method                                                                  
Add hemp seeds to a pan and toast on medium heat, until the colour changes.
The seeds burn very easily, so watch them carefully.
Remove from heat and set aside to cool.
Add this into the food processor with fresh mint leaves, salt, green chilies, tomato, lemon juice and all ingredients then blend into a smooth paste.
Remove into a bowl and serve.

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