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+ servings

Bhang ki chutney

Spicy hemp seed dip with fresh mint leaves.
Prep Time 10 mins
Cook Time 3 mins
Course Appetizer, sidedish
Cuisine Indian, Vegan, Vegetarian
Servings 8 people


  • blender
  • frying pan


  • 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.
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