Tkemali is the No. 1 sauce in traditional Georgian cuisine. According to the classics, it is prepared from cherry plums, but if you have ordinary plums, it does not matter, the main thing is that they are not too sweet. Serve fragrant tkemali sauce with meat, poultry, fish and many other dishes.
Ingredients
- Plums (net weight) – 2.5 kg
- Hot red pepper - to taste
- Garlic - 3 clove
- Cilantro - 3 twigs
- Basil - 3 twigs
- Bay leaf - 2 pcs.
- Sugar - 1 tbsp.l.
- Salt - 1 tbsp.l.
Step-by-step cooking recipe
Wash the plums, cut in half and remove the seeds. Boil the plums until soft, cool slightly and rub through a sieve. You will get a beautiful homogeneous plum puree.
Put the plum puree in a cooking pot, add salt and sugar, finely chopped cilantro and basil, crushed garlic, hot pepper and bay leaf. Mix everything well, bring to a boil over medium heat and boil the sauce to the desired consistency (it took me 10-15 minutes).
Pour boiling tkemali into pre-sterilized jars, seal tightly, wrap and cool. Store the cooled sauce in a cool, dark place.
