Uttarakhand Bhaang Ki Chutney Hemp Seed Garlic Pahadi Dip

Method

1. 1

   Dry-roast hemp seeds in a small pan on medium heat stirring constantly for 3 to 4 minutes until they pop and smell deeply nutty.

2. 2

   Transfer immediately to a plate to cool — they burn quickly.

3. 3

   Dry-roast garlic cloves in the same pan for 3 to 4 minutes turning regularly until they develop golden-brown spots and smell cooked.

4. 4

   Dry-roast green chillies 1 to 2 minutes until slightly blistered. Cool everything completely.

5. 5

   Grind the cooled hemp seeds, garlic and green chillies in a blender or mortar to a coarse paste — not completely smooth.

6. 6

   The seeds release natural oil and the mixture naturally clumps together.

7. 7

   Add lemon juice and fresh coriander. Grind briefly to combine.

8. 8

   Add water 1 tbsp at a time only if the mixture is too dry to blend.

9. 9

   Taste — the chutney should be nutty (hemp), pungent (roasted garlic), spicy (chilli) and tangy (lemon). Adjust salt and lemon.

10. 10

    Serve immediately or refrigerate up to 1 week.

11. 11

    Serve alongside mandua roti, rice, any dal or with pakoras as a dip.