Plum sauce

Description

The sauce takes just a few minutes to prepare. It gets its name from a type of plum that ripens at the end of summer, which is exactly when this sauce is traditionally made. It can be used with vegetables, meat, or fish. Like most dishes in Georgian cuisine, it's spicy and extremely tasty. If you haven't tried it yet, I highly recommend it. The prepared sauce can be stored in the refrigerator for several days.

Instructions

1. 1

   Step 1

   Wash the plums (tkemali) and place them in a large pot, then pour 3 liters of water over them and put on the heat. Bring to a boil, then reduce the heat and cook for 15-20 minutes.

2. 2

   Step 2

   Using a slotted spoon or a sieve, remove the plums and transfer them to a bowl. Do not discard the water in which they were boiled.

3. 3

   Step 3

   Place the plums in a colander or sieve and rub them into a bowl, gradually adding the water in which the plums were boiled—this makes it much easier to mash them. Discard the pits.

4. 4

   Step 4

   Combine the mashed plums with the water they were boiled in. Meanwhile, peel the garlic and mince it through a meat grinder or press.

5. 5

   Step 5

   Wash the mint, place the flowers and leaves in a bowl, and do not discard the stems.

6. 6

   Step 6

   In a separate bowl, combine chopped mint, coriander seeds, 100 grams of fresh coriander, minced garlic, and salt. Add the mixture to the pot with plums.

7. 7

   Step 7

   Tie tightly the remaining mint stems, remaining fresh cilantro, and anise with string. Add the stems to the pot along with the red chili pepper.

8. 8

   Step 8

   Place the pot over heat and simmer for 40 minutes after boiling on low heat.

9. 9

   Step 9

   The sauce can be served warm or cold, and it can be prepared for winter storage.