Tkemali is a traditional sauce of Georgian cuisine. It is prepared from the pulp of cherry plum with the addition of garlic and herbs. Swamp mint (ombalo) must be added to classic tkemali.
It is necessary
-
- For cherry plum tkemali:
- 1 kg of cherry plum;
- 2 tablespoons chopped cilantro
- 2 tablespoons of chopped dill
- 1/4 teaspoon ground hot red pepper (can be replaced with fresh capsicum);
- 1/4 glass of water;
- sugar;
- salt.
- For plum tkemali:
- 1 kg plums (pitted);
- 50 g sugar;
- 20 g salt;
- 1, 5 g red hot pepper (ground);
- 50 g cilantro;
- 50 g dill;
- 1/2 teaspoon coriander
Instructions
Step 1
Cherry plum tkemali Wash the cherry plum and put it in a saucepan. Add water, put the pan on low heat, bring to a boil and cook for 10 minutes, stirring occasionally. When the skin begins to lag behind the cherry plum (but the tkemali is not yet very boiled), turn off the heat.
Step 2
Throw the cherry plum in a colander and let the liquid drain. Drain the broth into a separate jar (you can make jelly from it). Rub the cherry plum thoroughly through a colander, separating the seeds and skin.
Step 3
Wash the cilantro and dill, dry and chop as small as possible, or chop in a blender. Peel the garlic and pass through a press or crush very well. Wash fresh hot peppers, dry and chop finely.
Step 4
Put the mashed cherry plum back on the fire, salt and add sugar to taste. Bring the cherry plum mass to a boil. Add prepared herbs, garlic and pepper. Stir everything thoroughly and boil for two minutes, remembering to remove the foam.
Step 5
Pour the prepared tkemali sauce into sterilized jars or bottles and seal well. Wrap the jars with the sauce and leave to cool completely. Store tkemali in a cool place.
Step 6
Tkemali from plums The classic sauce is made from cherry plum, but in the absence of it, you can use ordinary plums. Wash and dry the plums. Then remove the seeds from them, and pass the pulp through a meat grinder. Add sugar and salt, mix well and put on low heat. Bring to a boil and, stirring occasionally, simmer for five minutes.
Step 7
Wash, dry and finely chop the herbs. Peel the garlic and press or crush.
Step 8
Add prepared dill, parsley, garlic, coriander and hot pepper to the plums. Stir well and bring the sauce to a boil. Remove from heat. After cooling down, the sauce is ready to use. Store it in the refrigerator.
Step 9
Tkemali sauce is served with fish and meat dishes, as well as side dishes of potatoes and pasta. It can also be used for baking meat and poultry.
