Showing posts with label chaatni. Show all posts
Showing posts with label chaatni. Show all posts

Aug 24, 2016

Bhang ki Chaatni (Hemp Seed Chutney)

bhang, cannabis, chaatni, chutney, easy, hemp, Indian, marijuana, mint, Recipe, seeds, veg, vegan, vegetarian,

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. 

bhang, cannabis, chaatni, chutney, easy, hemp, Indian, marijuana, mint, Recipe, seeds, veg, vegan, vegetarian,

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 C 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 TBS oil of choice (I used rice bran oil)
1 TBS lime/nimbu luice
3 TBS chopped fresh mint/pudina or 1 TBS dried mint
2 TBS 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 seeds with garlic paste, ginger paste, green chilis, oil of choice, lime juice, mint, water, and chaat masala until smooth in mixie or food processor. Salt to taste and keep in an airtight container in the refrigerator for up to one week. 


Helpful Hints:
The hemp seeds you buy in western countries are usually steamed to make them non viable. Steamed hemp seeds go rancid fast. Buy hemp seeds at stores that keep the hemp seeds in the refrigerated or freezer section.

Dec 4, 2015

Hari Chatni (Green Chutney)


  • This is a typical savory South Asian fresh chutney. Bright with the fresh flavors of cilantro, chilis, lime and mint this chutney is a delicious accompaniment to a rice or roti based meal. It's a lot like Mexican "salsa verde" and makes a great tortilla dip or burrito topping too.



Ingredients:


2 cups fresh cilantro/dhania, roughly chopped
3 -4  green chili peppers (for less heat use 1-2 green chili peppers or omit)
1 small green bell pepper/capsicum, seeded, deveined & roughly chopped
1/4 cup onion, roughly chopped
2 TBS lime juice 
1 tsp salt
1/4 C mint/pudina leaves (optional)

  • Heres what to do-

  • 1) Whiz all ingredients in mixie, blender, or food processor to a fine paste. Salt to taste.
  • Looks like it's ready!

    2) Keep in a sealed container in refrigerator until ready to serve.

    Helpful Hints:

    You can vary the ingredients as you wish. If you don't like mint, leave it out. If you don't want much heat, use less green chilis.

    If you find you've made the chutney too hot for your liking add a tablespoon or two of yogurt to bring down the heat.



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