Bhang ki chutney
Spicy hemp seed dip with fresh mint leaves.
- 1/4 cup Hemp seeds
- 1 bunch mint leaves
- 2-4 medium green chilli I used serrano peppers.
- pink salt as required for taste.
- 2 tbsp Lemon juice
Add the hemp seeds on to a skillet and toast on medium heat, just till they look roasted. they do burn fast so keep an eye on them at all times.
Remove from heat and set aside to cool.
Add this into the food processor with fresh mint leaves, salt , green chillies and lemon juice and blend into a smooth paste.
Remove into a servig bowl and serve with fresh curdites especially daikon radish baton.