Zhoug and Cookery School

back to school

Last Saturday, my son and I attended Waitrose Cookery School for a day of vegetarian cookery. The cookery lesson was given to me by Waitrose as one of my recipes ( Vegetable and Nut Wellington for a Vegetarian Christmas)  was included on their website.  The cookery class  was a full days program with hands on cooking and learning some serving and knife skills too.

There are some pictures to give you a flavour of the day and some of the dishes we cooked and ate.  I will be making those and posting the recipes soon.

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The chef made the Zhoug to go as a dip with the with the somosas. It tasted great and the colour was amazing. The recipe is very similar to my coriander chutney.  I made the zhoug last weekend as I knew that my family would love it with my vati dall na bhajia.  I changed a few ingredients slightly to suit the taste of my family but the basic recipe is the same.


  • 14-15 green hot chilies (you can use the mild variety too)
  • 2 cups of freshly chopped coriander (use the leaves and stalks) (about half a bunch)
  • 1 tsp coriander powder
  • 1 tsp salt
  • 1 teaspoon of ground cardomom
  • 4-6 cloves of garlic
  • 1 inch of ginger
  • juice of ½ lemon


1. Wash the chilies and coriander and place them into a food processor. Add all the other ingredients except olive oil to the food processor. Blend all the ingredients  until the mixture is smooth.

2. The zhoug is ready to serve.   Left over Zhoug can be kept in the fridge for a week.  You can also freeze the zhoug in ice cube trays and add a cube to your curries instead of chillies.


  • Hi Mina,
    I am not vegetarian and I’ve never been to cookery school, but with you posting such colorful and interesting recipes such as zhoug, I will be inclined to try it. I have enjoyed Indian food for many years, lamb tikka and mango chutney being my favorite flavors.

    Kind Regards,

    • MinaJoshi5409

      Bill – There is so much exciting vegetarian food available these days in UK – people don’t even realise they are eating less meat.

  • Oh wow what an interesting day it out sounds like you both had – I wish I was a better cook.

  • Sounds like a fun day! The zhoug sounds very interesting. I love the fact that you can freeze it and save it for later.

  • I like the idea of freezing the leftovers to use in other dishes 🙂

  • Jen Walshaw

    Wow, sounds fab and the course sounds ace too. I would love to do something like this with the boys when they are a little bit bigger

  • yum! i’d love to do something like that one day.

  • Kirsty Phillipson-Lowe

    I would love to do this! I am going on a masterclass in September and cannot wait 🙂 x

    • MinaJoshi5409

      Kirsty – I hope you will share your experience in a blog post as I am really interested.

  • Globalmouse

    Wow, a day of vegetarian cooking, how amazing. This looks and sounds great and just the sound of the samosas and dip are making me feel hungry. What a great day!

  • Wow – what a fab cookery school – we aren’t vegetarians, but I often cook veggie meals, can’t wait to read more recipes! x

  • Didn’t know waitrose did cookery school. Loved the samosas x

    • MinaJoshi5409

      Waitrose amazes me every day and I have been addicted to buying their products now.

  • MinaJoshi5409

    Arleen – Hope you will also share some of your vegetarian recipes with me. Green Goddess sounds very healthy.

  • MinaJoshi5409


    Thanks. I teach Vegetarian cooking once a week so this was a good way of getting ideas on how to conduct classes and workshops.

  • Nayna Kanabar

    Sounds like you had a great time , the zhoug does look and sound like coriander chutney although the addition of cardamom is new.

  • Shobha Keshwani

    Thanks for sharing your experience.. the zhoug looks like our mint chutney

  • crystal Ross

    Mina, that sounds like a dose of heaven in your mouth! I am hungry now! Indian food is so good! Looking forward to more recipes. =)

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