Gaby
This aromatic condiment—tangy and spicy—is a must with meat. This homemade sauce combines the refreshing acidity of young gooseberries with a rich bouquet of traditional Georgian spices.
The sauce not only gives meat a unique flavor but also aids digestion thanks to its natural acids. Gooseberries are rich in vitamin C, pectins, and antioxidants, making this sauce doubly beneficial. This vibrant preparation keeps in the refrigerator for several months, so you can make a larger batch and enjoy authentic Georgian flavor all season.
For this sauce, both green unripe gooseberries and red varieties work well—each brings a distinctive note. Green gooseberries add tartness and freshness, while red ones lend a softer, slightly sweet taste. Choose berries that are medium-ripe to achieve the right balance of acidity and thickness in the sauce.
Ingredients:
Fresh gooseberries – 500 g, 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 berries, trim and remove the stems while they’re dry, then rinse them again.
In a medium pot with a thick bottom, place the prepared gooseberries and add the water. Set the pot over medium heat and bring it 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 purée. If you want an ultra-smooth texture, strain the mixture through a fine sieve.
Return the purée to the pot and set the pot over low heat. Cook the purée 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 stir the sauce 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 sauce boat. 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, pour the sauce into small jars and sterilize them in a water bath for 15 minutes.
When serving, 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 isn’t just for serving with meat. Marinate the meat in it for 2–3 hours before grilling; it will become incredibly tender and flavorful. Dilute the sauce with oil and use it as a dressing for salads with tomatoes and cucumbers.
Add a small amount of red hot pepper or adjika while preparing the purée for a spicier version.
