If you love Asian cuisine, you will love this cannabis chutney. Infused with traditional Indian Bhang paste, these powerful flavors will transform any and all meals!
All your Bhang paste
¼ cup whole hemp seeds
2 Serrano pepper or Shimla pepper
3 tsp fresh lime juice
2 tsp fresh peppermint leaves
3 tsp water
½ tsp salt
- Roast hemp seeds over medium heat for 3 minutes or until brown. Turn off heat and let seeds cool at room temperature.
- Finely powder seeds once completely cooled.
- Grind seeds with your Bhang paste, pepper, lime juice, peppermint leaves, water and salt and make a smooth paste.
- Serve along with side dishes or dips for a high-ly spicy flavor.
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