Plum sauce from The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein

  • ground cayenne pepper
  • cilantro
  • coriander seeds
  • fennel seeds
  • mint
  • plums

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on October 17, 2015

    One of the classic Georgian sauces and it is truly wonderful. Really simple to make-just cook down plums (I didn't use Santa Rosa but a different tart variety), make a garlic and spice paste, blend, and finish with fresh herbs. So far I have served it with grilled chicken and grilled lamb chops-I liked both but slightly preferred the chicken. I am not comfortable with canning so froze this in 1/2 cup containers about 3 weeks ago. It has held up to freezing well.

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