Description
A refreshing and tangy chutney made with Kumaoni lemon and hemp seeds, perfect as a dip or side dish.
Ingredients
Scale
- 1 large Kumaoni lemon (galgal, chukh or hill lemon)
- 2 tablespoons hemp seeds (cannabis seeds, bhangira, bhanga)
- 1 teaspoon cumin seeds
- 1 teaspoon minced garlic
- 1 teaspoon chopped green chilies
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- ½ teaspoon salt (or to taste)
- 3 tablespoons powdered jaggery
- 1 cup thick plain yogurt (curd, dahi) (chilled or at room temperature)
- 1 teaspoon mustard oil (optional but recommended)
Instructions
- Dry roast hemp seeds and cumin seeds on low heat until they are fragrant and start spluttering (4-5 minutes), stirring continuously.
- Remove the pan from the heat and let the seeds cool down.
- Add the roasted seeds, garlic, green chilies, coriander, and 1/4 cup water to a blender and blend to make a coarse paste. Set aside.
- Cut the lemon into halves longitudinally (lengthwise). Peel off the rind and separate the segments, discarding the seeds and parchment-like skin. Remove the fibers. We only need the pulp.
- Add the lemon pulp, hemp seeds paste, salt, jaggery, and yogurt to a bowl and mix well.
- Drizzle mustard oil on top and serve.
Notes
- This chutney pairs well with various Indian snacks and meals.
- Adjust the spice level by changing the amount of green chilies as per your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: blend and mix
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg