Bhang Ki Chutney

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!

October 26, 2013
Written by HERB
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
  1. Roast hemp seeds over medium heat for 3 minutes or until brown. Turn off heat and let seeds cool at room temperature.
  2. Finely powder seeds once completely cooled.
  3. Grind seeds with your Bhang paste, pepper, lime juice, peppermint leaves, water and salt and make a smooth paste.
  4. Serve along with side dishes or dips for a high-ly spicy flavor. 

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October 26, 2013 — Last Updated
Written by HERB
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Made in Los Angeles and Toronto