Bhang ki chutney
More actions
| Kind | Condiment |
|---|---|
| Part of the plant | Seed |
| Also called | bhaang ki chutney bhang ki chutni bhang chutney bhaang chutney |
Bhang ki chutney is a chutney of the hills of Uttarakhand. The Almora district administration in Kumaon says on its website that it is made from hemp seed with cumin seed, garlic leaves, tamarind and salt.[1] Writers on the food of Kumaon and of Tehri, in Garhwal, describe a paste of roasted hemp or cannabis seed ground with chillies, herbs and lemon juice or another souring.[2][3]
Making bhang ki chutney
The recipe on the Uttarakhand portal eUttaranchal, which calls the chutney a famous Kumaoni delicacy served at most occasions, roasts the hemp seed and cumin seed separately. Both are ground with whole red chillies and a little water into a fine paste, which is finished with lemon juice and salt.[2] The travel writer Fareeda Kanga, who ate it in Tehri Garhwal in 2023, describes the seed crushed and tossed with green chillies and coriander leaves. Some recipes, she adds, use cumin, garlic, pomegranate seeds or a souring such as tamarind. She ate it with millet (jhangori) roti at the start of a thali.[3]
Both writers say that the seed, unlike the leaf or the flower of the plant, does not intoxicate.[2][3]
Use
The writer Shikha Tripathi, who grew up in Kumaon, wrote in 2026 that the chutney was her grandmother's signature dish. Her grandmother bought the seed from a trusted grocer and crushed it by hand on a grinding stone. She also names a coffee roastery that serves it and a café in Mussoorie whose owner makes and sells it.[4]
A different chutney is made in Garhwal from the seed of bhangjeera, the beefsteak plant (Perilla frutescens), which Down To Earth distinguished from cannabis in 2009.[5]
See also
References
- ↑ 1.0 1.1 "Cuisines". District Almora, Government of Uttarakhand. 19 April 2018. Retrieved 28 October 2026.
- ↑ 2.0 2.1 2.2 Bisht, Brijmohan (23 December 2020). "Bhang Ki Chutney". eUttaranchal. Retrieved 28 October 2026.
- ↑ 3.0 3.1 3.2 Kanga, Fareeda (4 August 2023). "A Taste of Tehri: Food from the Mountains of Uttarakhand". Goya. Retrieved 28 October 2026.
- ↑ Tripathi, Shikha (24 September 2026). "Cannabis & the Uttarakhand Kitchen". Goya. Retrieved 28 October 2026.
- ↑ Dhyani, Shalini Mishra (31 March 2009). "Pickle, tea and a spice". Down To Earth.