Bhang Chutney: Loaded With Anti-Inflammatory Properties

By Tanisha Salwan

Ingredients

50 gram bhang seeds 2 green chilies 3 tbsp lemon juice 2 tbsp chopped mint leaves Salt to taste 3 tbsp water 

Step 1

Start by roasting the bhang seeds on a tawa. 

Step 2

Take a blender and add bhang seeds to it. Add chilies, mint leaves and lemon juice.

Step 3

Now, add water and salt to taste and blend everything together. 

Step 4

Pour the chutney in a bowl and serve fresh.