by Alissa Timoshkina

A fragrant and spicy paste, widely used in Georgia and Abkhazia

Made with red or green chilli peppers, garlic and a blend of spices called khmeli-suneli, this is the Georgian/ Abkhazian equivalent of pesto or harissa, so works well in sauces, soups, marinades, salad dressings or as a condiment to accompany barbecued meats or fish.


250g red chilli peppers, washed, deseeded and roughly chopped
250g sweet red peppers, washed, deseeded and roughly chopped
100g garlic, grated
100g fresh parsley
75g purple basil leaves
1 tbsp blue fenugreek powder
1 tbsp smoked paprika
2 tbsp ground coriander
1 tbsp marigold powder
1 tbsp dried dill
30g fine sea salt


Put all the ingredients in a food processor and blend until a uniform paste is created. Place in an air-tight container or a glass jar and store in the fridge for up to 1 month.

Recipe: Alissa Timoshkina