Making Homemade Zhoug (Zhug) Recipe | Coriander and Chilli Paste
This is our favourite way to preserve heaps of fresh coriander into something we use almost daily!
Homemade Zhoug (Zhug) Recipe | Coriander and Chilli Paste
Learn how to make homemade Zhoug (also spelled Zhug) — a bold, spicy, and aromatic coriander and chilli paste that’s packed with flavor! This easy, from-scratch recipe uses fresh ingredients and simple techniques straight from the farm kitchen. Perfect for adding a delicious kick to your stews, roasted vegetables, and grilled meats.
Serves:
350 ml jar
Time to Prepare:
20 min
Time to cook or cure:
20 min
Skill
Sauté
Serves:
350 ml
Time to Prepare:
20 min
Time to cook or cure:
20 min
Skills:
Sauté
Ingredients & Tools
Ingredients
- 3.5 cups (825 ml) olive oil
- 16 cloves garlic
- 8 red chillies
- 8 bunches fresh coriander (cilantro), stems and leaves
Tools
- mixing glass
- wand mixer
- pan
- ladle
- clean jar
- lid for jar
Useful guidelines
Tips for Using Homemade Zhoug
- Flavor booster: Drizzle zhoug over chickpea stews, roasted vegetables, grilled meats, or even scrambled eggs for an instant flavor upgrade.
- Adjust spice level: Prefer it milder? Remove some seeds from the red chillies before blending.
- Fresh version: If you want a fresher, brighter zhoug, cook the paste for less time. This version will last about one week in the fridge but offers a vibrant, raw taste.
What Does Zhoug Taste Like?
Homemade zhoug is spicy, nutty, and deeply aromatic, thanks to the blend of fresh coriander, rich olive oil, and fiery chillies. Cooking the paste brings out a roasted, earthy flavor that’s perfect for hearty dishes, while a lighter cook keeps it fresh and punchy.
How Long Does Homemade Zhoug Last?
When properly cooked and stored in a clean jar, your homemade zhoug can last for up to 3 months in the fridge. Always use a clean spoon to scoop it out to maximize shelf life.
Why You’ll Love This Zhoug Recipe
- Simple: Only four ingredients and minimal prep time.
- Versatile: Use it across dozens of dishes.
- From scratch: No preservatives, no hidden ingredients — just pure, real food.
- Farm-fresh: We make it using coriander picked fresh from our fields, and you can taste the difference.
Directions
Simply follow these steps in order to make Zhoug
- Prepare your ingredients: Peel the garlic cloves. Roughly chop the red chillies and coriander (including stems and leaves) to make blending easier.
- Blend the mixture: Add the olive oil, garlic, red chillies, and coriander into a blender or food processor. Blend until you have a smooth, bright green paste.
- Cook the paste: Pour the paste into a pan over low heat. Gently cook, stirring occasionally, until all the water content evaporates. You’ll know it’s ready when the mixture stops hissing — a key sign that all the moisture is gone.
- Cool and store: Quickly remove the zhoug from the pan to prevent burning. Transfer it into a clean glass jar while still warm. Seal the jar with a tight-fitting lid.
- Refrigerate: Store the zhoug in the refrigerator. It will keep for several months. Note: the olive oil will solidify when cold. Simply take it out of the fridge ahead of time to bring it back to room temperature before using.
Fermented Vegetables
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