Bhaang ki Chutney

Uttarakhand, a beautiful state in northern India, is not only known for its mountains and temples but also for its unique food. One such special dish is Bhaang ki Chutney. This chutney is a spicy and tangy side dish made with roasted hemp seeds. It is a favourite in many homes, especially in the hilly regions of Kumaon and Garhwal. Let us explore more about this interesting chutney, its regional names, how it is made, and when people usually eat it.

The traditional food of Uttarakhand is simple, healthy, and full of flavour. The people of the mountains prefer dishes made with local grains, lentils, herbs, and spices. Most recipes are made using easy cooking methods but are packed with taste. Bhaang ki Chutney is a perfect example of this. It is a spicy dip or side chutney that adds an extra punch to any meal.

This chutney is especially popular in Kumaon (which includes places like Almora, Nainital, Bageshwar) and Garhwal (including areas like Pauri, Tehri, Chamoli, and Uttarkashi). In both regions, people enjoy it with dal (lentils), rice, roti (flatbread), and other local dishes.

What is Bhaang?

Before we talk about the chutney, it’s important to understand what Bhaang is. Bhaang is the local name for hemp seeds. These seeds come from the hemp plant, which is related to the cannabis plant. But don’t worry—hemp seeds used in food do not cause any high or intoxication. They are full of protein, fibre, healthy fats, and have a nutty taste. In Uttarakhand, people have been using hemp seeds for many generations in cooking, especially in chutneys.

Alternative Names

In different parts of Uttarakhand, Bhaang ki Chutney may be called by slightly different names:

• Bhaang Jeere ki Chutney – if cumin seeds are also a key ingredient.
• Til Bhaang ki Chutney – if sesame seeds (til) are added for extra flavour.
• Locally, it may also be simply called "chutney" during meals because everyone knows which one is being served.

Although the names may differ slightly, the idea remains the same – a spicy, nutty, and tangy paste made using roasted hemp seeds and other local spices.

How to Make Bhaang ki Chutney

Making Bhaang ki Chutney is simple and does not take much time. Below is a basic recipe.

Ingredients:

• 2 tablespoons of Bhaang seeds (hemp seeds)
• 1 teaspoon of cumin seeds (jeera)
• 2–3 green chillies (adjust according to spice preference)
• 1–2 garlic cloves (optional)
• A small piece of ginger (optional)
• 1 tablespoon of lemon juice or a little bit of tamarind pulp
• Rock salt or plain salt to taste
• A few fresh coriander leaves (optional)
• 1–2 tablespoons of water for grinding

Steps:

1. Roast the Bhaang Seeds:

   • Place the hemp seeds in a dry pan on low flame.
   • Roast them until they start popping and give out a nutty aroma.
   • Be careful not to burn them.

2. Roast the Cumin Seeds:

   • Add cumin seeds to the same pan and lightly roast them too.

3. Grind the Ingredients:

   • Put roasted hemp seeds, cumin, green chillies, garlic (if using), ginger, salt, and lemon juice/tamarind in a grinder or stone mortar.
   • Add a little water and grind to a thick paste.
   • Add fresh coriander leaves at the end, if desired.

4. Serve:

   • The chutney is now ready to serve. It is best eaten fresh.

Bhaang ki Chutney has a rich, earthy, and nutty taste, thanks to the hemp seeds. The cumin adds warmth, while the chillies give it a spicy kick. The lemon or tamarind makes it tangy and fresh. Altogether, it is a delicious combination that wakes up your taste buds and complements other simple dishes perfectly.

Health Benefits

Though simple, Bhaang ki Chutney is also healthy:

• Hemp seeds are rich in protein, omega-3 fatty acids, and fibre.
• They are good for digestion, heart health, and boosting energy.
• The chutney contains no oil or preservatives, making it light and natural.
• Spices like cumin, garlic, and ginger help with digestion and cold relief.

Bhaang ki Chutney is a true taste of Uttarakhand’s hills. Simple, tasty, and nutritious, this chutney is a must-try for anyone interested in local Indian food. Whether you're in Kumaon or Garhwal, you’ll find this chutney on many plates, adding a burst of flavour to everyday meals.

Next time you visit Uttarakhand or try Pahadi cuisine at home, don’t forget to include this earthy, spicy chutney in your meal. It may be small in quantity, but it’s big in flavour and tradition.