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India’s love affair with chutneys is not unknown to us. From north to south, from Gujarat to the Northeast, there is no region that does not have its own special kind of chutney. That too, not one but many, serving different purposes. Depending on the availability and growth of vegetation, several ingredients are used to make chutneys.
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For those untouched by the phenomenon of chutney, it belongs to the family of Indian condiments and is the South Asian counterpart for Western sauces. Right from mango chutney to the popular dhaniya chutney (coriander), the Indian sub-continent is replete with chutneys and pickles. Amongst this pool of chutneys, we found a local favourite called Bhang ki chutney. Yes, you read that right.
Firstly, bhang refers to cannabis which is a drug. Although drugs have always been looked down upon, they are actually an important part of the Pahari cuisine (cuisine of the hilly areas). Up in the Kumaoni hills of Uttarakhand, people are well aware of the medicinal benefits as well as ill-effects of consuming things like cannabis. Bhang has been traditionally associated with the festival of Holi where Bhang-based thandais are prepared for the occasion.
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Bhang ki chutney is made with hemp seeds (bhang seeds), lending a distinct flavour to the dip as well as enhancing the taste of the whole meal. Mint leaves and green chillies are ground along with these seeds, which have been roasted and tossed in the pan previously. Lemon juice is also added for the zesty flavour.
Interestingly, the hemp seeds have a high nutrient profile, serving us with a good amount of protein in the form of this chutney. You can add herbs like coriander and dill instead of mint if you like.
