Plum tkemali
Description
A delicious addition to everyday and festive dishes. The famous Georgian sauce tkemali is a tasty complement to any meat. The recipe for making tkemali from plums is extremely simple, and ingredient proportions can be adjusted to your taste—adding more or less herbs, increasing or reducing the amount of pepper and garlic. You can start making tkemali even when the plums are still completely green. This version turns out tangy and sour with a green color. Here I offer you a recipe for preparing tkemali specifically from green plums—the kind my husband loves the most.
Instructions
- 1
Step 1
Wash the green plums, pour water over them, and cook until done.
- 2
Step 2
Drain the juice into a separate container. Rub the prepared plums through a sieve.
- 3
Step 3
Using a blender, grind the coriander seeds with salt.
- 4
Step 4
Add the peeled garlic and washed greens to the blender and blend until smooth.
- 5
Step 5
Add the chopped herbs and chopped chili pepper to the pureed alucha and simmer for about one to two minutes. Taste and adjust seasoning as needed. Pour into jars and cool. Store in the refrigerator.