Himachal Bhang Ki Chutney Hemp Seed Roasted Pahadi Condiment

Method

1. 1

   Dry-roast hemp seeds in a pan on medium heat stirring continuously for 3 to 4 minutes until golden and nutty-smelling.

2. 2

   The seeds will pop slightly. Cool.

3. 3

   Roast green chillies directly over a flame until blistered.

4. 4

   Place roasted hemp seeds, roasted green chillies, fresh coriander, garlic, lemon juice, salt and water in a blender or mortar.

5. 5

   Blend or pound to a coarse paste — some texture should remain.

6. 6

   The hemp seeds release their natural oil as they grind making the paste creamy.

7. 7

   Taste — should be nutty, slightly bitter, pungent from garlic and spicy from chilli.

8. 8

   Serve as a condiment with rice, roti or any mountain meal.