Green Chilli and Coriander Zhug
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Green chillies, garlic and a big bunch of coriander blended with cumin, cardamom, lemon and olive oil into a punchy, spoonable sauce.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Start with the heat. Put the garlic, sliced chillies and lemon juice in the food processor and pulse until finely chopped, scraping the sides down once. Breaking these down first means no large pieces of raw garlic or chilli end up in the finished sauce.
- 2
Add the herbs and spices. Tip in the coriander with the cumin, cardamom, pepper and salt. Blend until you have a coarse, bright green paste with no whole leaves left.
- 3
Loosen with oil. Keep the motor running and pour the olive oil through the feed tube in a slow, thin stream. Stop once the sauce is glossy and falls easily from a spoon.
- 4
Taste and balance. Try a little on its own. Add a pinch more salt if it tastes flat, or a few drops of lemon juice if it needs brightness.
- 5
Jar it up. Scrape the zhug into the jar, level the surface and pour a thin layer of oil over the top. The oil seal slows browning and keeps the colour vivid.
Storage
Keep in the sealed jar in the fridge for up to 1 week, topping up the oil layer after each use. Freeze small portions in an ice-cube tray for up to 2 months. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- chopping board
- knife
- food processor
- flexible spatula
- small jar with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 86 kcal |
| Protein | 0.3 g |
| Carbohydrate | 1.1 g |
| of which sugars | 0.3 g |
| of which free sugars | 0 g |
| Fat | 9.3 g |
| of which saturates | 1.3 g |
| Fibre | 0.3 g |
| Salt | 0.25 g |
Protein per 100 kcal
0.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
