Bhang Ki Chutney: Hemp Seed Tangy Dip

Step 1 (Roasting): Dry roast the hemp seeds in a pan on low heat until they start to pop and release a nutty aroma. Let them cool.

Step 2 (Grinding): In a blender, add the roasted hemp seeds, mint leaves, green chilies, cumin seeds, and salt.

Step 3 (Paste): Grind into a smooth paste using a little water.

Step 4 (Finishing): Stir in the lemon juice. The chutney should be tangy and thick.

Step 5 (Serving): Serve with snacks or as a side with Pahadi meals.