Satsebeli (საწებელა)

Satsebeli is Georgia's beloved all-purpose table sauce — a vivid, raw-chopped relish of ripe summer tomatoes, toasted walnuts, garlic and handfuls of fresh herbs bound with a splash of wine vinegar. Every Georgian family has its own version; this one comes from the Imereti region where the sauce is kept chunky and eaten with everything from grilled meats to fresh bread. It is made entirely without cooking.

Serves: 6 (as a condiment)

Ingredients

• 600g (1 lb 5 oz) ripe tomatoes, cored and finely chopped
• 70g (2½ oz / ⅔ cup) walnuts, toasted and finely chopped
• 3 cloves garlic, minced to a paste with a pinch of salt
• 1 small bunch fresh coriander (cilantro), leaves and fine stems, finely chopped
• Small handful flat-leaf parsley, finely chopped
• 2 tbsp (8g) fresh basil, finely chopped
• 1 small fresh red chilli (or ½ tsp cayenne), finely minced
• 2 tbsp (30ml) red wine vinegar
• 1 tsp (3g) ground coriander
• ½ tsp (1.5g) khmeli-suneli
• ¼ tsp (1g) ground fenugreek
• Salt and freshly ground black pepper to taste
• 2 tbsp (30ml) cold water, if needed to loosen

Instructions

1. Combine the chopped tomatoes in a bowl with all their juices. Add the garlic paste.
2. Stir in the chopped walnuts, coriander, parsley, basil and chilli.
3. Add the red wine vinegar, ground coriander, khmeli-suneli and fenugreek. Mix well.
4. Taste and season with salt and black pepper. If the sauce seems very thick, add a little cold water to reach a pourable, chunky consistency.
5. Rest at room temperature for at least 20 minutes before serving to allow the flavours to marry.
6. Serve at room temperature alongside grilled meats, cheese, bread or roasted vegetables.

Cook's Notes: Satsebeli is entirely dependent on the quality of ripe summer tomatoes — do not attempt it with out-of-season supermarket tomatoes. For a smoother sauce, pulse everything briefly in a food processor, though Georgians generally prefer it rough-cut. The sauce keeps refrigerated for up to 2 days but is best the day it is made.