Chef-tested recipe
A vivid raw Yemeni chilli sauce with coriander, garlic, cardamom, and cumin
Zhug is a fresh Yemeni chilli condiment whose force comes from raw herbs, green chillies, garlic, and warm spices rather than long cooking. Traditionally pounded to a coarse paste, it should retain tiny pieces of coriander and chilli rather than becoming a smooth purée. Cardamom and cumin give the bright green sauce its recognisable depth, while lemon and olive oil bind the flavours.
Recipe at a glance
- Servings
- About 350 g, or 18 servings
- Prep Time
- 20 mins
- Cook Time
- PT0M
- Resting Time
- 30 mins
- Total Time
- 50 mins
- Cuisine
- Yemeni
- Course
- Sauces, dips, and condiments
- Cooking Method
- Mortar pounding or pulsed raw blending
- Difficulty
- Easy
- Best Served With
- Best served with saltah, fahsa, grilled meat, falafel, flatbread, eggs, rice, roasted vegetables, hummus, or yoghurt.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Mortar and pestlepaid link
- Food processorpaid link
- Salad spinnerpaid link
- Silicone spatulapaid link
- Airtight glass containerpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
Ingredients
For the zhug
- Fresh coriander leaves and tender stems: 120 g
- Flat-leaf parsley leaves: 50 g
- Fresh green chillies, roughly chopped: 120 g
- Garlic cloves: 30 g
- Ground cumin: 5 g
- Ground coriander seedpaid link: 4 g
- Ground green cardamom: 3 g
- Fine sea saltpaid link: 10 g
- Fresh lemon juice: 45 ml
- Extra-virgin olive oilpaid link: 120 ml
Preparation Overview
Wash the herbs, then dry them thoroughly so the sauce does not become watery. Remove only enough chilli seeds to control heat. Chill the processor bowl if using a machine, since warmth can dull the green colour.
Method
Place the garlic, salt, cumin, coriander seed, and cardamom in a mortar.
Pound until the garlic becomes a fragrant paste.
Add the green chillies in batches and pound to a coarse mash.
Add the coriander and parsley gradually, continuing to pound until the herbs collapse into the chilli mixture.
Stir in the lemon juice.
Add the olive oil gradually while mixing until the sauce is spoonable but not loose.
Alternatively, pulse all ingredients in a food processor in short bursts, scraping often and avoiding a perfectly smooth purée.
Taste and adjust salt, lemon, and chilli.
Transfer to a clean container and press the surface level.
Rest for 30 minutes before serving so the spices and raw aromatics integrate.
Beginner Technique Notes
Dry herbs are essential for a concentrated sauce and longer refrigerator life.
Use short processor pulses; continuous blending creates heat and a dull, watery purée.
Green chilli heat varies widely, so taste a tiny piece before deciding how many seeds to retain.
Zhug should taste bold when sampled alone because it is eaten in small amounts with other food.
Tips and Variations
Use serrano chillies for a clean, bright heat or mixed green chillies for greater complexity.
For red zhug, replace green chillies with ripe red chillies while keeping the same spices.
A mortar gives the most textured traditional result, but a processor is practical for larger batches.
Cover the surface with a thin film of olive oil to reduce oxidation.
Serving Ideas
- Spoon zhug into a small bowl and leave the texture rustic, finishing with a few drops of olive oil and fresh coriander.
Storage
Refrigerate in a clean airtight container for up to 5 days, keeping the surface covered with oil. Freeze in small portions for up to 3 months; the colour may darken slightly after thawing.
Nutritional Value
Allergen Notes
No major allergens are intentionally included. Check ground spices for cross-contact. Wear gloves when handling hot chillies and avoid contact with eyes.
Frequently Asked Questions
How spicy should zhug be?
It should be distinctly hot, but the level varies by household and chilli variety.
Can I blend zhug completely smooth?
It is better left coarse so the herbs and chilli retain freshness and texture.
Why did my zhug turn dark?
Warm processing, wet herbs, air exposure, and long storage all accelerate oxidation.
Can I make it without coriander leaves?
Coriander is central to green zhug; replacing it changes the identity of the sauce.
