Uttarakhand's Bhang Ki Chutney made with Hemp Seeds

Cannabis sativa is one of the world's oldest sources of food. It remains a significant part of Uttarakhand’s culture, which is why since 2018, the state government has encouraged its production for small-scale and folk uses. 

Bhang ki Chutney is a popular dish in the region, and is based on roasted hemp seeds, which add flavour and texture, but have no psychoactive effects. The seeds are known as an excellent source of protein, omega and amino acids.

Shriya Malhotra does a dive into the regional food practices in Uttarakhand including the use of local, wild, and foraged ingredients like cannabis and poppy seeds. Read more here.

Recipe for Bhang Ki Chutney

Ingredients
¼ cup hemp seeds
2 tbsp lemon juice
1 bunch of mint leaves
4 green chillies
1 tsp cumin (optional)
Salt, to taste

Method
Dry roast the hemp seeds in a pan until they change colour and become aromatic. Make sure they do not burn.
Crush the seeds along with the mint sprigs, green chilli and salt using a sil-batoo, mortar and pestle, or food processor.
Squeeze in the lemon juice and combine until it forms a smooth paste. If it needs thinning, you can add water.
Substitutes: Add coriander leaves, dry-roasted coriander seeds and dried red chilli for additional texture and flavours.

Illustration credit: Shriya Malhotra

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