Sauce in a multicooker
Description
Minimal ingredients — excellent result. Tkemali sauce can be served with cooked meat dishes or used to marinate meat for baking. It is traditionally made from sour "Tkemali" plums, with the addition of coriander, dill, parsley, and ombalo (a type of mint). But what if you don't have Tkemali plums or ombalo, yet really crave this sauce? You can use sour cherry plums and regular mint instead. I'll also add that making Tkemali sauce in a multicooker is incredibly easy, quick, and a real pleasure. Serve it chilled or at room temperature.
Instructions
- 1
Step 1
Prepare the plums: remove the stems, rinse the fruits under cold water, place them in the multicooker bowl, add a little water. Turn on the "Jam" mode.
- 2
Step 2
Cook until the plums are soft. It all depends on the ripeness of the plums. Mine became soft in 15 minutes.
- 3
Step 3
Drain the cherry plums on a colander, let cool slightly, and mash.
- 4
Step 4
Add sugar and salt to the plum puree. Be sure to taste it for sweetness now, as plums become very sour during cooking! Add more sugar if needed. Cook on "Jam" setting for 5 minutes, stirring.
- 5
Step 5
Chop the herbs, garlic, and pepper. Add them to the sauce and simmer for another 5 minutes.
- 6
Step 6
Pour into sterilized jars, top with vegetable oil, and seal with lids. Yield is 0.5 liters. Store the finished sauce in a cool place.