Friday, August 5, 2016

Bibi's Bhang ki Chaatni (Hemp Seed Chutney)

Hi, I'm Bibi and I'm honored to do a recipe guest post on Alex's blog today! If you'd like to learn more about me please check out my interview here or visit my blog Keep Calm & Curry On.


Zesty, zingy, and healthy too this recipe combines the goodness of hemp seeds with the bright flavors of mint and lime. Hemp seeds are an excellent source of the "right" fatty acids, fiber, and all the essential amino acids for a "perfect protein" in a vegetarian diet. Try this tasty chutney as a healthful addition to any rice or roti based meal.


Yes, "bhang" means hemp or marijuana. No, you will not get "high" or even a buzz from this chutney as hemp seeds are not psychoactive. Bhang or hemp seeds are actually a fairly common pantry item here in the Himalayas. I bought these bhang seeds our local market for a few rupees an ounce. They are favored for their nutty flavor in chutneys and they do taste a lot like sunflower seeds and a bit like pine nuts. I can certainly see how they'd be great in a basil pesto. Nutritionally, hemp seeds are a great source of balanced omega 3 and 6 fatty acids, both soluble and insoluble fiber, and all the 20 amino acids necessary for good health. They are considered a "warming" food in the Ayurvedic and Unani sense so eating them in small amounts as in this chutney is recommended.

Ingredients:
1/3 cup hemp/bhang seeds
1 tsp garlic/lahsun paste
1 tsp ginger/adrakh paste
2-3 green chilis/hari mirch, roughly chopped (omit for less heat)
2 Tbsp oil of choice (I used rice bran oil)
1 Tbsp lime/nimbu luice
3 Tbsp chopped fresh mint/pudina or 1 TBS dried mint
2 Tbsp water
1 tsp chaat masala or dry roasted cumin/jeera seeds
salt to taste

Here's what to do:
1) Dry roast hemp/bhang seeds in a kadhai or deep skillet for about 3 minutes or until seeds begin to turn brown. Remove from heat and allow seeds to cool to room temperature.


2) When cooled, grind dry roasted hemp seeds to powder using mortar and pestle, sil-batta, or electric coffee grinder. Mix ground hemp seed powder with garlic paste, ginger paste, green chilis, oil of choice, lime juice, mint, water, and chaat masala until smooth in mixie, blender, or food processor. Salt to taste and keep in an airtight container in the refrigerator for up to one week.


I hope you enjoy this recipe and do come visit me at Keep Calm & Curry On for more culinary fun!

Calmly currying on,
Bibi
SHARE:

No comments

Post a Comment

Respectful comments only, please! (That means you, anonymous.)

Related Posts Plugin for WordPress, Blogger...
© Madh Mama. All rights reserved.
BLOGGER TEMPLATE DESIGNED BY pipdig