Homemade Plum Satsebeli Sauce for Winter
Make a zesty, spicy sauce for meat and more — it's delicious! I love this recipe, and the guys in our family are always thrilled with it. It's great alongside all kinds of meat dishes, and perfect with grilled kebabs. Highly recommended!
Aliyah
Recipe author
Homemade Plum Satsebeli Sauce for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 %
2 g
Fats 22 %
5 g
Carbohydrates 70 %
16 g
118 kcal
GI:
63
/
0
/
38
- How do you make homemade plum satsebeli sauce for winter?
- Wash the plums, halve them, and remove the pits. 2. Peel the garlic; wash and seed the chili peppers. 3. Run the plums, garlic, peppers, and walnuts through a meat grinder. 4. Transfer the purée to a pot. Add the salt, sugar, curry powder, and ground black pepper. 5. Set the pot over the heat, bring to a boil, then cook the mixture for half an hour. 6. Ladle the hot sauce into jars sterilized ahead of time and seal with sterilized lids. Let the jars cool somewhere warm, then store the sauce in a cool place.
- For help picking the right pot for soup, porridge, or pickling, see the article on pots.
- For tips on how many jars you'll need, why jars sometimes blow their seals and how to prevent it, read up on the basics of home canning.
Caloric content of the products possible in the composition of the dish
- Plum - 42 kcal/100g
- Fresh frozen plum - 52 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Curry - 352 kcal/100g
- Salt - 0 kcal/100g
- Chili pepper - 40 kcal/100g
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