blend · dip
★ STARRED KITCHENPrep 10 minUmberpass Zhoug
Independent adaptation of a publicly published Chantelle Nicholson recipe. Not affiliated with, sponsored by, or endorsed by Chantelle Nicholson.
From a starred kitchen.
Ratio
Ingredients
- Olive Oil — 200 ml olive oil
- Cilantro — 30 g coriander (stalks ok)
- Parsley — 20 g parsley (stalks ok)
- Cumin — 5 g cumin seeds, toasted
- Garlic — 2 small garlic cloves
- Cardamom — seeds from 3 cardamom pods (0.5 g)
- Green Chile — 1 green chilli, finely chopped
- White Wine Vinegar — 1 tsp white wine vinegar (5 ml)
- Brown Sugar — ½ tsp dark brown soft sugar (2 g)
- Water — 4 Tbsp cold water (60 ml)
- Salt — pinch salt (1 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Umberpass Zhoug wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Chantelle Nicholson. Plant-forward British. Cited awards include: Michelin Green Star (Apricity); 1* Tredwells hist..
Originally published as Zhoug.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Chantelle Nicholson / Michelin Dining In (published as “Zhoug”). Full citation lives in Provenance.