Chanakhi with plums
12 servings
180 minutes
Chanakhi with plums is a fragrant dish of Georgian cuisine that combines the rich taste of meat with the sweet-sour note of plums. Historically, chanakhi was cooked in clay pots, allowing the ingredients to stew in their own juice for a unique flavor. Beef and lamb marinated in mustard become especially tender, while the combination of eggplant, potatoes, greens, and tomatoes creates a harmony of textures. The addition of plums gives the dish special depth, balancing meat and vegetable notes. Walnuts and garlic add Georgian flair. Chanakhi is perfect for family dinners and celebrations, revealing the beauty of traditional Caucasian cuisine. It is best served hot with fresh herbs and crispy bread to enjoy the richness of flavors.
1
Marinate the meat in mustard in advance (overnight).
- Beef: 1.5 kg
- Bone-in lamb: 1 kg
2
On the cooking day, prepare all the vegetables: finely grate the onion; cut the eggplants in half lengthwise and remove part of the flesh (place it between the meat); herbs (I have parsley, cilantro, basil, tarragon, thyme); chop garlic (one head) and walnuts; peel and cut large elongated potatoes into quarters lengthwise; slice tomatoes into large circles; halve plums and remove pits; peel 3 heads of garlic from the outer skin and leave them whole.
- Onion: 4 heads
- Eggplant: 5 piece
- Fresh herbs: 100 g
- Walnuts: 65 g
- Potato: 1 kg
- Tomatoes: 1 kg
- Plums: 800 g
- Garlic: 4 heads
- Chili pepper: 1 piece
3
Prepare a large 5-liter pot or cauldron.
- Tomato juice: 1 l
4
Place half of the onion, salt, and pepper at the bottom.
- Onion: 4 heads
- Salt: to taste
- Ground black pepper: to taste
5
Then all the meat.
- Beef: 1.5 kg
- Bone-in lamb: 1 kg
6
For the meat - half an onion, whole garlic heads, chili.
- Onion: 4 heads
- Garlic: 4 heads
- Chili pepper: 1 piece
7
Then — potatoes, salt, pepper.
- Potato: 1 kg
- Salt: to taste
- Ground black pepper: to taste
8
On the potatoes - plums, eggplants stuffed with greens, garlic, nuts, and melted butter; season with salt and pepper. Then add tomatoes, season with salt and pepper. Add pumpkin and pour with tomato juice.
- Plums: 800 g
- Eggplant: 5 piece
- Fresh herbs: 100 g
- Garlic: 4 heads
- Walnuts: 65 g
- Clarified butter (ghee): 100 g
- Salt: to taste
- Ground black pepper: to taste
- Tomatoes: 1 kg
- Mini butternut squash: 4 pieces
- Tomato juice: 1 l
9
Cover with a lid and place in a preheated oven at 200 degrees for 3 hours (2 hours at 160 degrees, last hour uncovered at 200 degrees).
