Georgia · 60 min · Vegan · Sauce & seasoning · For beginners
Satsebeli
For 8 servings · US units
Georgian tomato sauce with garlic, cilantro and blue fenugreek
Satsebeli is Georgia's tomato sauce: really ripe tomatoes, plenty of garlic, fresh cilantro and utskho suneli, the blue fenugreek so typical of Georgian cooking. It's on the runny side rather than thick, gets eaten cold or at room temperature, and belongs on the table whenever there's grilling in summer and fall. Since it's also put up as a winter preserve, it's worth making a big batch.
Ingredients
- 2¼ lbtomatoesvery ripe; roughly chopped, optionally blanched and peeled first
- 6 clovesgarlicpressed or finely minced
- ⅔ ozfinely chopped, stirred in at the endThe fresh leaves and tender stems of the coriander plant, with a bright, lemony, pungent aroma.Substitute: There is no true substitute: flat-leaf parsley adds freshness and colour but not the distinctive aroma, and dried cilantro has little flavour left. If it is missing, use more of the other fresh herbs, knowing the dish will taste noticeably different.Read more
- 1½ tspThe fresh leaves of the coriander plant, with a strong, citrusy and pungent aroma.Substitute: There is no real substitute, because its distinctive aroma cannot be reproduced. Flat-leaf parsley adds the fresh green note, but tastes noticeably milder and different.Read more
- 1 tspgroundBlue fenugreek, called utskho suneli in Georgia: dried, ground leaves and seed pods with a mild, hay-like, nutty aroma.Substitute: Dried fenugreek leaves from an Indian grocer come closest but are stronger and more bitter, so use about half the amount; ground fenugreek seed is harsher still and works only very sparingly. Khmeli suneli contains blue fenugreek but also brings coriander, dill and other spices, which changes the character of the dish.Read more
- 1Chiliseeded, finely chopped; alternatively adjika or hot paprika
- 1onionfinely diced
- 2 tbspvegetable oilfor sautéing
- saltto taste
- 1 tspsugardepending on tomato acidity
- ½ cupwateras needed to adjust consistency
- 3½ ozwalnutsdry-toasted, ground or roughly chopped (optional)
- 1⅓ oztomato pastebriefly fried with the aromatics (optional)
- 1½ tbspvinegarto adjust tanginess (optional)
- 3½ ozbell pepperseeded, finely chopped (optional)
- 1½ tspGeorgian spice blend (optional)A Georgian blend of dried herbs and ground seeds, chiefly blue fenugreek, coriander and marigold, with a warm, nutty, herbal flavour.Substitute: A rough version can be mixed at home: ground coriander in equal parts with dried dill, summer savory and mint, plus a little ground fenugreek seed or, better, dried fenugreek leaves from an Indian grocer. Ordinary fenugreek is more bitter and sharper than blue fenugreek, so use it sparingly; without marigold the colour and earthy note are missing, and a pinch of turmeric replaces only the colour. The result is recognisably similar but not the same.Read more
- ⅓ ozmintfresh chopped, or dried pennyroyal (ombalo) (optional)
- ½ ozbasilpurple preferred, finely chopped (optional)
- ½ tsp (optional)Ground dried marigold petals, a Georgian spice that turns dishes golden yellow and tastes mild, earthy and slightly bitter.Substitute: There is no equivalent substitute. A small pinch of turmeric matches the colour but brings its own sharper earthy flavour and should be used far more sparingly; dried calendula petals from a pharmacy or tea shop colour more weakly and taste flatter. True saffron is no substitute, its flavour is entirely different.Read more
Method
- Prep the tomatoesWash the tomatoes, blanch and peel them if you like, then chop them roughly.
- Toast the walnutsIf you're using walnuts, toast them in a dry pan until fragrant, let them cool, then grind them or chop them roughly.
- Soften the onionHeat the vegetable oil in a pot and soften the onion until translucent; if you like, add the red bell pepper and let it cook along for a few minutes.
- Fry the paste and spicesIf you're using tomato paste or khmeli suneli, fry them briefly with the onion until they smell fragrant, without letting them burn.
- Simmer the tomatoes downAdd the tomatoes, bring to a boil and simmer uncovered over medium heat for about 25 to 30 minutes, until they fall apart and the sauce thickens a little.
- Add spices and adjust thicknessStir in the garlic, ground coriander, utskho suneli, the chili and, if using, the walnuts and ground marigold, and let everything simmer a few more minutes. Adjust the consistency with a splash of water – satsebeli is meant to be on the runny side.
- Stir in the fresh herbsTake the pot off the heat and stir in the cilantro, plus mint and basil if you like. If you prefer a smooth sauce, blend it now.
- Season the sauceSeason with salt, sugar and, if you like, wine vinegar – how much sugar you need depends on how acidic your tomatoes are.
- Rest and serveLet the sauce cool and rest so the flavors come together, then serve it cold or at room temperature. Leftovers keep in the fridge.
Tips and variations
Toasted walnuts make satsebeli creamier, and instead of vinegar you can get your tang from pomegranate juice. Whether you leave it chunky or blend it smooth is entirely up to you. No fresh tomatoes? Simmer tomato paste, adjika and water for just about 10 minutes. For a winter preserve, cook it down with lots of bell pepper, apples and mint for about an hour and ladle it hot into sterilized jars. For a really refined version, boil the tomatoes in water, press them through a sieve and cook them down with ombalo, dill and utskho suneli for around two hours. Our serving tip: set out a big bowl of it next to the grill – it's best once it's had time to rest.
Allergens
May contain if you use the optional ingredients: Tree nuts
These notes follow from this recipe's ingredient list. Ready-made products and brands may contain further allergens — please check the packaging yourself.
Something not right?
This recipe was put together from independent sources and checked before publishing. Even so, a mistake can slip through — an amount that does not add up, a step that does not work as written. If you spot something, write to us: we will look into it and put it right.
