Tangy chutney of hemp seeds & mint (Bhaang ki chutney) from India Cookbook (page 76) by Pushpesh Pant

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on December 15, 2024

    With a surfeit of mint, and some hemp seeds at hand, I am making this chutney. One ofthe things I love about this book is the recipes from lesser-known regions of India, and this one is from #Uttarakhand. Very easy to make. I am adding some ginger and a tiny bit of garlic, as some other recipes do. Mint can be replaced with coriander leaves.

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