TL;DR:
Bhang Ki Chutney is made with dry roasted hemp seeds ground with green chilies, garlic, cumin, coriander and lemon juice. Only the seeds are used, and they are not intoxicating, unlike the leaves and flowers of the plant. It takes about 15 minutes, costs roughly ₹50 to ₹75 to make at home, and goes well with mandua roti, rice, dal and aloo ke gutke.
Bhang Ki Chutney is a hemp seed chutney eaten in Kumaon and Garhwal, the two regions of Uttarakhand. The seeds are roasted, then ground with chilies, garlic, cumin and lemon juice into a nutty, tangy paste. This guide covers what the chutney is, the exact recipe, what to serve with it, where to try it in the hills, and what a short food trip to Almora costs.
Why It Is Called Bhang and What Goes In
This chutney is a household preparation in the hills, and no written record gives a start date. It grew out of what hill kitchens had on hand: hemp seeds, fresh herbs, chilies and garlic.
The name causes most of the confusion. Bhang usually points to the cannabis plant, and the drink made with its leaves is linked to Holi. In this chutney, only the seeds (bhang ke beej) go in. The seeds carry negligible THC, so they do not cause a high. The intoxicating compounds sit in the leaves, flowers and resin, and none of those are used here.
On the legal side, the NDPS Act bans resin and flowering tops, while seeds sit outside its definition of cannabis. Hemp seeds are sold as packed food, and FSSAI standards list them as an allowed food ingredient. Leaves fall under state rules, and growing the plant without a licence is not allowed. This is general information and not legal advice.
🌿 Ingredients of Bhang Ki Chutney
- 2 tablespoons hemp (bhang) seeds
- 1 to 2 green chilies, adjusted to taste
- 1 teaspoon cumin seeds (jeera)
- 5 to 6 garlic cloves (optional, but it adds depth)
- Salt to taste
- Juice of 1 medium lemon, or 1 tablespoon tamarind pulp
- A small handful of fresh coriander leaves
- 2 tablespoons water for grinding
Optional additions used in some homes: a few mint leaves, a small piece of ginger, or half a tomato.
What it costs at home. Packed Uttarakhand hemp seeds sell online at around ₹130 per 100 grams (one listing shows ₹229 for 175 grams). Two tablespoons weigh under 25 grams, so the seeds cost about ₹30. With garlic, chilies, lemon and coriander added, one batch comes to roughly ₹50 to ₹75.
How to Make It
- Roast the seeds. Heat a dry pan on low. Add the hemp seeds and roast for 2 to 3 minutes, stirring, until they smell nutty and a few begin to pop. Move them to a plate. Roast the cumin for 30 seconds in the same pan.
- Cool. Let the seeds and cumin sit for a few minutes. Warm seeds can turn the paste bitter and oily.
- Grind. Add the seeds, cumin, green chilies, garlic and coriander to a blender or a mortar and pestle. Grind to a coarse paste.
- Season. Add lemon juice or tamarind pulp and salt. Add water a spoonful at a time and blend again until the chutney is spreadable but still slightly coarse.
- Taste and serve. Adjust salt, chili and lemon. Spoon into a bowl and top with fresh coriander.
Tips for a better result
- Roast lightly. Over roasted seeds taste bitter.
- Use seeds only. Never add leaves or flowers.
- Keep the chutney in an airtight container in the fridge and finish it within 3 to 4 days. Fresh garlic and coriander shorten its life, so small batches work best.
What to Serve With It
In hill homes, the chutney sits next to millet breads such as mandua or jhangora roti. Rice with dal and aloo ke gutke (spiced potatoes) are the other classic partners.
It also works well beyond the traditional plate:
- Parathas and rotis. Spread a spoonful on a warm paratha for a nutty, sharp bite.
- Pakoras. Potato, onion or spinach pakoras gain a tangy dip.
- Sandwiches and wraps. It works as a spread in place of a green chutney.
- Chaat. A small drizzle adds a nutty sour note to bhel or papdi chaat.
- Grilled paneer or vegetables. Use it as a dipping sauce.
Hemp seeds are a source of protein, fibre and omega 3 and omega 6 fats. The chutney is eaten in small spoonfuls, so it adds flavor and some nutrition rather than a full meal.
Where to Taste This Chutney in Uttarakhand
The Bhang Ki Chutney rarely sits on a printed menu. Homestays and small local eateries in Almora, Nainital and Ranikhet are the likeliest places, and asking a day ahead helps. Look for it next to millet roti on a local thali. Packed hemp seeds are also sold in grocery stores in Almora, which makes it easy to carry some home. More hill dishes are covered in the Food and Cuisine section, including the dal based Garhwal ka Fannah.
Conclusion
Bhang Ki Chutney is a simple side dish with a lot of hill kitchen history behind it. It needs only a handful of ingredients, takes about 15 minutes, and tastes best with warm millet roti or plain rice and dal. Make it with roasted seeds, keep the heat balanced with lemon, and it works as an everyday condiment.
FAQ’s
Does bhang chutney get you high?
No. Bhang Ki Chutney uses only hemp seeds, which carry negligible THC. The intoxicating compounds sit in the leaves, flowers and resin of the plant, and none of these go into the chutney.
What is bhang chutney made of?
It is made with dry roasted hemp seeds, green chilies, garlic, cumin, coriander leaves, salt, and lemon juice or tamarind. Some homes add mint, ginger or tomato for extra freshness.
Is bhang chutney legal in India?
Hemp seeds sold as packed food are allowed, and the NDPS Act keeps seeds outside its definition of cannabis. Resin and flowers are banned, and leaves follow state rules, so the chutney should use seeds only.
What is the simplest Bhang Ki Chutney Recipe for beginners?
Dry roast 2 tablespoons of hemp seeds and 1 teaspoon of cumin for 2 to 3 minutes. Grind with 1 or 2 green chilies, garlic and coriander, then add lemon juice, salt and a little water. The whole process takes about 15 minutes.
Why is it called bhang chutney if it has only seeds?
The name points to the bhang plant, which gives these seeds. The chutney has no leaves or flowers, so it has no link to the intoxicating drink made around Holi.
Is hemp seed chutney healthy?
Hemp seeds are a source of protein, fibre and omega 3 and omega 6 fats. Since the chutney is eaten in small spoonfuls, it adds flavor and some nutrition rather than a full serving of any nutrient.
