Georgian tkemali is traditionally prepared from sour varieties of plums or unripe cherry plums. Homemade plum sauce is a good alternative to store-bought sauces. It will emphasize the taste of any dishes from meat, fish, poultry, as well as side dishes from potatoes and pasta.
Ingredients
- Plums - 1 kg
- Garlic - 5 teeth
- Chili pepper - 0,5 pod
- Parsley - 1 bundle
- Dill - 1 bundle
- Salt - 1 tsp.
- Sugar - 3 art.l.
- Hop-suneli - 2 tsp.
Step-by-step cooking recipe
Rinse the plums, remove the tails. Place the fruits in a cooking bowl, fill with water, bring to a boil over low heat, remove from heat and put in a colander.
Chop the garlic, peel the chili pepper from the seeds and thinly slice, chop the greens.
Remove the seeds from the softened plums and place them in the bowl of a blender. Send the chopped garlic, herbs, chili pepper, salt, sugar and hops-suneli seasoning to the same place. Whisk until smooth.
Pour the resulting mass into a cooking bowl and cook over low heat for 7-10 minutes, stirring occasionally.
Pour hot plum tkemali into pre-prepared sterile jars, seal tightly and cool. Store the sauce in a cool, dark place, or better yet, in the refrigerator.
