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Indian cooking / Dishes / Bhaang ki Chutney
Bhaang ki Chutney (Tangy Chutney of Hemp Seeds & Mint)

Bhaang ki Chutney

Tangy Chutney of Hemp Seeds & Mint
Vegetarian●●●Origin UttarakhandPrep 15 minutesMakes 100g / 3½oz

A vibrant, nutty condiment made from toasted hemp seeds ground with fresh mint, green chillies, and lemon juice. It has an earthy flavour offset by bright citrus acidity and sharp heat.

Ingredients

01
Hemp seed · Bhang Beej
35 g3½ tablespoons
nut/seed
02
Green chilli · Hari Mirchde-seeded (optional) and roughly chopped
12 g2 chillies
vegetable
03
Lemon juice · Nimbu Ka Ras
46 g3 tablespoons
souring agent
04
Mint · Pudinachopped
3 g2 tablespoons
herb
05
Salt · Namak
to taste
salt

Method

  1. Place 3.5 tbsp hemp seeds into a dry frying pan or tawa over low-medium heat and toast for roughly 1 minute until fragrant and roasted.
  2. Transfer the toasted seeds to a blender and process until finely ground.
  3. Add 12 g green chilli, 45.9 g lemon juice, 2 tbsp mint, 3 tbsp water, and salt to taste to the blender, then puree until completely smooth. Store refrigerated for up to 24 hours.

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Hemp seed
  • White sesame seed

    Use the same weight, lightly toasted. The flavour is stronger and nuttier, so use a little less if the dish is delicate.

  • Sunflower seed

    Use the same weight, finely chopped or ground. Texture is harder and less soft than hemp seed.

  • Poppy seed

    Use 60–70% of the weight, ground, for a softer texture. The flavour is milder and the paste will be thicker.

Green chilli
  • Chilli powder

    Use 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.

  • Dried red chilli

    Use 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier heat.

Lemon juice
  • Lime juice

    Use equal volume or weight; delivers almost identical sharp acidity with a faintly more aromatic, bitter-edged profile.

  • Dried mango powder

    Use 25% of the weight (about 1 g amchoor for 4 g juice); provides clean fruity tartness without thinning the sauce.

  • White vinegar

    Use 75% of the volume; gives direct sourness without any citrus floral fragrance.

Mint
  • Dried mint

    Use about 30% of the weight of fresh mint. Rub between your palms to crush before stirring in; the flavour will be more intensely herbal and less bright.

  • Coriander leaf

    Use equal weight, finely chopped. Adds fresh citrusy green notes, but lacks the cooling menthol lift.

Similar dishes

Pudine ka Raita
Mint Raita
Pudine ka Raita is cooling and herbaceous with a mild ginger bite, whereas this dish is distinctly nutty, earthy, and sharply sour.
  • Same: Pudine ka Raita shares fresh mint, green chillies, and salt with this dish.
  • Different: Pudine ka Raita includes coriander leaves and fresh ginger, but omits the toasted hemp seeds and lemon juice used in this dish.
Pudine ki Chutney
Mint Chutney
It tastes much more pungent, garlicky, and sharply tart, lacking the nutty, earthy body of this dish.
  • Same: Pudine ki Chutney shares fresh mint, green chillies, and salt with this dish.
  • Different: Pudine ki Chutney adds garlic and coriander leaves, uses tamarind extract instead of lemon juice for acidity, and omits the toasted hemp seeds.
Chintapandu Thokku
Raw Tamarind Chutney
It is much more aggressively sour and pungent with an oily, spiced depth, lacking the light, nutty earthiness and citrus tang of this dish.
  • Same: Both condiments combine fresh mint and green chillies into a spicy, herbal chutney base.
  • Different: Chintapandu Thokku uses raw tamarind instead of hemp seeds and lemon juice, adding garlic and a warm tempering of vegetable oil, mustard, cumin, fenugreek, and dried red chillies.
Coriander & Mint Chutney
Coriander & Mint Chutney tastes herbal, bright and sharp from coriander, mint, chilli, ginger, garlic and lemon, with a smoother, oilier and slightly sweet texture than this dish’s earthy, nutty hemp-seed base.
  • Same: Coriander & Mint Chutney shares fresh mint, green chilli, lemon juice and salt with this dish, and both are sharp green condiments.
  • Different: Coriander & Mint Chutney uses coriander leaves as its bulk plus ginger, garlic, vegetable oil and caster sugar and is blended smooth with oil, whereas this dish uses toasted hemp seeds as the base and has no ginger, garlic, oil or sugar.