The famous Georgian tkemali sauce is made from cherry plum. Ideally, the fruit should be slightly greenish. Thanks to this, you will get the same sour taste. In the recipe, I add a chili pepper pod, but this is not necessary.
Ingredients
- Cherry Plum - 1 kg
- Garlic - 6 teeth
- Chili pepper - 1 pod
- Dill - half-pack
- Vegetable oil - 50 ml
- Wine vinegar - 2 tbsp.l.
- Water - 3 tbsp.l.
- Ground coriander - 0,5 tsp.
- Hop-suneli - 0,5 tsp.
- Ground black pepper - to taste
- Sugar - 100 g
- Salt - 1 tbsp.l.
Step-by-step cooking recipe
Put the washed cherry plum in a deep saucepan, add water and boil for 10 minutes.
Finely chop the dill, hot pepper and peeled garlic cloves.
Carefully wipe the boiled cherry plum through a sieve.
Transfer the resulting mass into a thick-walled saucepan and cook for 5 minutes.
Add salt, suneli hops and ground coriander. Mix everything well.
Add vegetable oil, garlic, chili pepper and dill. Boil on low heat for 5 minutes.
Add sugar, ground pepper and continue to cook until the sugar dissolves.
Pour in the wine vinegar, stir and turn off after 2 minutes. Serve the finished sauce on the table or store it in a sterilized jar.
