Bhang ki Chutney Recipe
Summary
Ingredients
| Bhang | 50 Gram (Hemp seeds) | |
| Big lemon | 1 Medium (Large variety of lemon grown in Uttrakhand) | |
| Red chilies | 2 Medium | |
| Salt | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 310 Calories from Fat 162
% Daily Value*
Total Fat 18 g27.1%
Saturated Fat 1.3 g6.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 410.6 mg17.1%
Total Carbohydrates 22 g7.4%
Dietary Fiber 5.1 g20.4%
Sugars 3.9 g
Protein 21 g41.7%
Vitamin A 8% Vitamin C 170.2%
Calcium 4.1% Iron 34%
*Based on a 2000 Calorie diet
Directions
1. Roast bhang seeds in dry heated pan till distinct bhaang aroma starts coming.
2. Grind the bhaang along with red chillies and some water to make a paste. Add lemon juice and add salt to taste.
SERVING
3. Serve as part of main course along with rice, dal and vegetables.
Chef
