Georgia · Sauces and Dips · Vegan
Satsebeli
A Georgian tomato-and-walnut sauce whose name means for dunking. Ripe tomatoes are reduced and blended with walnuts, garlic, cilantro, basil, and Georgian spices like blue fenugreek into a tangy, pourable sauce served with grilled meat, potatoes, and bread.
30 min 55 kcal 12 serves Medium🌱Vegan🇬🇪Georgia★★★★★5.0· 1 reviews
Ingredients
ServingsMetric
- 700 gtomatoes
- 80 gwalnuts
- 4 clovesgarlic
- ½ cupfresh cilantro
- 2 tbspfresh dill
- 2 tbspfresh basil
- 1 tspground coriander
- 1 tspblue fenugreek
- ½ tspred pepper flakes
- 1 tbspred wine vinegar
- 1 tspsalt
- 1 tspsugar
Method
- Dip the tomatoes in boiling water for 30 seconds, cool, and slip off the skins. Chop them roughly.
- Simmer the chopped tomatoes in a saucepan over medium heat for about 15 minutes, until thickened and no longer watery.
- Pulse the walnuts to a fine crumb, stopping before they turn oily.
- Blend the cooked tomatoes, walnuts, garlic, ground coriander, blue fenugreek, red pepper flakes, and salt until fairly smooth.
- Stir in the red wine vinegar and thin with a little water to a pourable, dunking consistency.
- Finely chop the cilantro, dill, and basil and stir them in. Taste and add the sugar only if the tomatoes are sharp.
- Cool and store in a sterilised jar in the refrigerator. Serve with grilled meat, chicken, potatoes, or bread.
FAQ
Both exist. The everyday one is a thin tomato sauce (tomato, garlic, vinegar, khmeli suneli, adjika). The rich red one adds walnuts and herbs. This is the walnut version.
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