Bhangjeera ki Chutney
Bhangjeera seeds are small in size and grayish in color. They are grown in the hilly regions of the state of Uttarakhand. The people residing in the state serve a delicious chutney, made from these seeds. They bring uniqueness to a dish and enhance its taste, which attracts tourists. They prefer to eat it with other meals. The chutney served by the locals is becoming a huge part of their famous cuisines.
Ingredients
- Bhangjeera seeds – 50 grams
- Cumin seeds – 3 grams
- Salt – As per taste
- Green chillies – 2 to 3
- Red chillies – 2 to 3
- Garlic – According to the need
- Lemon – One
Preparation
As soon as all the ingredients are available, follow the recipe given below –
- Take a pan and roast the bhangjeera seeds. Saute them carefully so that they are not burnt. After they are roasted, keep them aside.
- Now roast the cumin seeds in a similar manner that was used for roasting bhang seeds. Saute them as per the need and then keep them aside as well.
- Mix the roasted bhang seeds, jeera seeds, green chillies, red chillies, and garlic to grind them.
- Add salt as per the requirement and a little amount of water in the jar and grind all the ingredients to obtain a fine paste.
Squeeze a lemon in the paste and serve it fresh and spicy.
Uses of bhangjeera seeds
There are several uses of the bhangjeera seeds apart from making chutney. These are –
- The seeds are used as a spice which makes the dishes tastier and spicier.
- The seeds are eaten raw by mixing them with rice.
- The roasted seeds help in the formation of salt.
- The extraction of seeds is done to prepare an oil which is used in cooking and as medicine.
- The locals are fond of eating pickles which they make themselves by using these seeds.
