Plum Tkemali
Description
Homemade sauce is simple and quick to prepare. No Georgian feast is complete without this wonderful sauce, and every Georgian housewife knows the recipe for making tkemali from plums. But you don't have to be Georgian to appreciate the delicious taste of this sauce. Believe us, just a couple of spoonfuls of tkemali can add a completely unexpected flavor to any meat, poultry, or fish dish. And most importantly, making tkemali from plums at home is something anyone can do—it's not difficult at all, and the ingredients required are completely ordinary. So why not make this fragrant tkemali sauce? With it, lunch, dinner, and even breakfast will become brighter and more enjoyable. The sauce is ready. Store it in the refrigerator and serve with meals.
Instructions
- 1
Step 1
First, thoroughly wash the plums and remove the stems. Then place the plums into a heavy-bottomed pot and set it over low heat. As the fruit heats up, the skins will begin to split; remember to stir the plums occasionally.
- 2
Step 2
When the berries become soft and turn into a pulp, turn off the heat and let the plums cool slightly. Then, in small portions, transfer the berry mass into a sieve and rub it through, discarding the skins and pits.
- 3
Step 3
If the berry mixture turns out too runny after mashing, place it over low heat and cook for 10-15 minutes until thickened.
- 4
Step 4
Then add salt and sugar to taste, mix everything.
- 5
Step 5
Now place all the spices into a coffee grinder or mortar and grind them.
- 6
Step 6
Add the ground spices together with khmeli-suneli to the sauce, mix everything.
- 7
Step 7
Then add the minced garlic.
- 8
Step 8
And add finely chopped fresh herbs, then mix everything again.
- 9
Step 9
Let the sauce steep for 3-4 hours, then serve.