By Tanisha Salwan
50 gram bhang seeds 2 green chilies 3 tbsp lemon juice 2 tbsp chopped mint leaves Salt to taste 3 tbsp water
Start by roasting the bhang seeds on a tawa.
Take a blender and add bhang seeds to it. Add chilies, mint leaves and lemon juice.
Now, add water and salt to taste and blend everything together.
Pour the chutney in a bowl and serve fresh.