Bhange ki Chutney / भांगे की चटनी (Chutney of Seeds of Cannabis Sativa)

Bhanga ki Chutney 

Hemp seeds are seeds of Cannabis Sativa. They are widely grown in upper Himalayan region for its seed. The leaves, sap and the thick black color scraping from palm after removing seeds from pods (by rubbing the pods with palm) all have intoxicating effect but seeds do not have any mind altering effect and rich source of omega 3,omega 6 oil, all nine amino acids, vitamins and minerals. They are extremely rich in dietary fibers. In market the seeds are sold with husk, only heart of seeds, oil and powder (sold as Hemp seeds protein powder). We kumaonies prefer whole seeds with husk and use it for making gravy for vegetables, Chutney as side dish, bhanga-namak (salt ground with roasted seeds) to be used in different salads. In kumaon bhanga-namak is eaten with any fruits. 

Roasting Time : 15 minutes

Grinding Time : 10 minutes 

Nutritional value of 30 gm (3Tb spoons approx) Bhanga (Indian Hemp seeds) :

Proteins: 9.5 gm

Dietary fibers: 1.2 gm

Rich in:

Omega 3, and Omega 6

Vitamins: E,Niacin,Thiamin, Riboflavin 

                  Folates, B6

Minerals: Magnesium, Potassium,                                Phosphorus, Zinc, Iron

For more information about health benifits of Seeds of Hemp (bhanga /भांगा) please visit 

https://www.medicalnewstoday.com/articles/323037

Ingredients Required for Making Bhanga-Chutney:

Bhanga and chilies for chutney 

• Bhanga (Indian Hemp seed): 30 gm
• Red chilies/Green chilies: 2
• Jaggery:10 gm(1inch piece approx.)
• Freshly squeezed juice of lemon: 1Table spoon
• Salt : 1 Teaspoon 

Direction for Making Bhanga Chutney:

• Roast bhanga in a thick bottom wok /pan on low flame. The taste of chutney depends upon the nicely roasted bhanga. So roast them on low flame with continuous stirring. The seeds will change color to brown and will start sputtering. The nice roasting nutty smell will start coming. Remove the seeds at this time on a plate and allow to cool. 

Roasted Bhanga and Red chilies 

• If using dry red chilies then break them to pieces, remove the seeds and roast them also on low flame. Remove on a plate and allow to cool. 
• If using green chilies just break then to pieces for easy grinding. 
• Take 

1. Roasted bhanga 
2. Chilies
3. Jaggery 
4. Salt 
5. 10 ml Water 

In a grinder-mixer and grind. Add little amount of water in between grinding as required. Once fine paste is formed remove it in a bowl. 

• Add freshly squeezed juice of lemon and mix nicely. 
• Adjust the consistency by adding water as required. 
• Adjust salt and sourness (by adding lemon juice) according to your liking. 

Bhanga ki Chutney 

• Store in a glass /steel container. 
• Enjoy with any meal or dress your salad with it. 
• Let your taste buds dance to healthy life with bhanga Chutney. 

Tips: 

• Roasting bhanga slowly with patience is the key to best chutney. 
• Do not allow bhanga to become very dark brown because that is the stage when it starts getting burnt. 
• Add lemon juice after grinding because while grinding heat is generated which causes lemon juice to aquire bitter taste. 
• Check the hotness of chilies and sourness of lemon juice before adding. 

Suggested Variations:

• Few sprigs of fresh green coriander leaves can be Chopped and added mixture while grinding. It will give greenish color and added flavor to chutney. 
• I prefer chutney without any herb because I prefer pure nutty flavor and taste of bhanga in chutney.