Georgian national tkemali sauce goes well with poultry, fish, any meat, and also goes well with all kinds of side dishes of pasta, vegetables and potatoes. An indispensable component of this sauce is sour plum.
It is necessary
- - plum - 1 kg;
- - dill - 50 g;
- - cilantro - 50 g;
- - mint - 15 g;
- - coriander - 0.5 tsp;
- - garlic - 1 clove;
- - sugar - 80 g;
- - salt - 10 g;
- - anise - 0.25 tsp;
- - red pepper - 1 pc.
Instructions
Step 1
Start by preparing the plum: place it in a deep bowl and soak it in water. Then dry the plum with a paper towel, place in a saucepan with a thick bottom and bring it to a state over low heat until the rind begins to burst and the flesh of the plum becomes soft.
Step 2
Wipe the plums with a sieve, removing pits and unnecessary peels. You can also use cheesecloth, but you can use it to squeeze out more of the plum pulp.
Step 3
Place the plum puree in a small saucepan and boil over medium heat to the desired thickness. During cooking, add the desired spices, such as anise, coriander, and others. Spices will give tkemali a certain flavor. Remember that spices and herbs will make your sauce thicker. Be sure to add salt and sugar for your personal taste and the sweetness of the plum.
Step 4
In the meantime, prepare your greens. Rinse the dill, mint and cilantro, pat dry on a paper towel and chop finely. Peel and chop a clove of garlic. Place the garlic and herbs in a blender and chop. Wash and chop the red pepper, remove the seeds and chop finely. Remember to do this with gloves.
Step 5
Add greens, garlic, and pepper to the sauce, which has reached the desired thickness, mix well, pour into special containers and send to the refrigerator for a couple of days so that the tkemali is infused.
Step 6
The jars should be sterilized if you intend to store your sauce for a long time. In this case, cook the plum puree to the desired state, then add the pepper, herbs and garlic, then cook for another 5 minutes and only then put in the jars. Close the jars with lids, turn over, wrap and leave for one day. Tkemali sauce should be stored in a dark and as cool place as possible.
