Blue plum tkemali sauce
Description
Homemade sauce is easy and quick to prepare. For making tkemali, it's better to use table vinegar. It reliably preserves the sauce, preventing the jars from exploding. Authentic tkemali uses wine or apple vinegar, but it's hard to find good quality vinegar. I don't take the risk. The finished sauce can be stored in the refrigerator for several days.
Instructions
- 1
Step 1
To prepare the sauce, take blue plums. Wash them and remove the pits and stems. Use ripe plums for the sauce. Green (unripe) plums are not suitable. The sauce can be made from them, but it won't be as tasty.
- 2
Step 2
Pass the pitted plum through a meat grinder. Also pass several tomatoes, a cleaned bell pepper, and onion through the meat grinder. Place the mixture over heat and begin cooking. As soon as the mixture starts to boil, it will turn red and gradually darken as it reduces.
- 3
Step 3
The sauce will cook for about 30 minutes. Add vinegar to the sauce, press in the garlic. Add sugar, salt, and spices to taste (coriander, ground peppers, oregano, fenugreek). Turn off the heat.
- 4
Step 4
The sauce can be served at the table. It can be consumed both hot and chilled. If desired, the sauce can be canned for winter storage.