This aromatic condiment, with its tangy and spicy notes, is an essential companion for any meat dish. The homemade natural product combines the refreshing acidity of young gooseberries with a rich bouquet of traditional Georgian spices.
The sauce not only imparts a unique flavor to the meat but also aids digestion thanks to its natural acids. Gooseberries are rich in vitamin C, pectins, and antioxidants, making this sauce doubly beneficial for the body. This vibrant dish can be stored in the refrigerator for several months, allowing you to prepare a larger batch and enjoy authentic Georgian flavor all season long.
For making the sauce, both green unripe gooseberries and red varieties work well—each will lend its own distinctive flavor. Green gooseberries provide tartness and freshness, while red ones add a softer, slightly sweet taste. The key is to choose berries that are medium ripe to achieve the perfect balance of acidity and thickness in the sauce.
Ingredients:
Fresh gooseberries – 500 g, drinking water – 70 ml, garlic – 1 large clove (or 2 small), table salt – 3 teaspoons, white sugar – 3 teaspoons, 9% table vinegar – 3 teaspoons, ground black pepper – 1 teaspoon, khmeli-suneli (Georgian spice mix) – 1 teaspoon
Carefully sort through the gooseberries, removing any damaged ones. Rinse them under cold running water and gently remove the stems and any leftover flower parts using small scissors or a knife. To avoid damaging the gooseberries, it’s best to clean them dry and then rinse them again.
In a medium pot with a thick bottom, place the prepared gooseberries and add the water. Set it over medium heat and bring to a boil. Once the mixture reaches a boil, reduce the heat to low and simmer for 20 minutes, stirring occasionally with a wooden spoon. The berries should soften completely and start to burst.
Remove the pot from the heat and let the mixture cool slightly (about 5-7 minutes). Transfer the mixture to a blender or use an immersion blender directly in the pot. Add the minced garlic, sugar, salt, black pepper, and khmeli-suneli. Blend until you achieve a smooth puree. If you desire an ultra-smooth texture, strain the mixture through a fine sieve.
Return the puree to the pot and place it over low heat. Cook for 10 minutes, stirring constantly to prevent the sauce from burning. The mixture should thicken slightly and reach a consistency similar to sour cream.
Remove the pot from the heat, add the vinegar, and mix thoroughly. The vinegar is added at the end to preserve its aroma and prevent it from evaporating during cooking.
Transfer the finished sauce to sterilized jars or a sauceboat. Serve it with pork, beef, lamb, or chicken, either hot or cold. The sauce is especially delicious with grilled meats, shashlik, and lula kebabs.
In the refrigerator, the sauce can be stored for up to 3 months in an airtight container. For long-term storage, you can pour the sauce into small jars and sterilize them in a water bath for 15 minutes.
When serving, you can garnish the sauce with fresh cilantro or parsley. It pairs well with lavash, Georgian shoti bread, or regular white bread.
Life Hack
This Georgian gooseberry sauce can be used not only as a meat condiment. It also makes a fantastic marinade—marinate the meat in it for 2-3 hours before grilling, and it will become incredibly tender and flavorful. Additionally, you can dilute the sauce with oil and use it as a salad dressing for vegetable salads with tomatoes and cucumbers.
For those who enjoy spicier flavors, you can add a small amount of red hot pepper or adjika while preparing the puree.