Bhang Ki Chutney

 Bhang ki Chutney

Hemp-seed Chutney

1/4 C bhang seeds (hemp seeds)
2-3 fresh hot red or green chillies, I used both (or use dried ones or red chilli powder)
coriander and mint leaves, chopped (1/2 C or to taste)
juice of half a lime (or a souring agent of your choice)
salt

Roast bhang seeds in an iron skillet till they crackle and pop. Pick . Place all your ingredients on the sill-batta, including the seeds that might have popped all around. Grind into a chutney using water as required.