Plum tkemali sauce with pepper. Plum tkemali classic and adapted recipe

Tkemali sauce is a guest who came from Caucasian cuisine.

Tkemali sauce at home Georgian recipe

The first thing I want to say is that up to an iota of the exact recipe for tkemali does NOT exist, because in Georgia every housewife prepares this sauce with her own twist. It's like in Austria. But, there is a certain unambiguous set of products, without which tkemali sauce is netkemali.

And therefore, let's start with the essential components of a real Georgian tkemali and, in parallel, we will discuss how they can be replaced in case of absence (or not replace).

1 is a plum of the tkemali variety. Tkemali is a type of cherry plum that grows in Georgia. Its scientific name is Prunus cerasifera or Prunus divaricata. Tkemali are:

1. red;
2. yellow;
3. not ripe (green).

If you take red tkemali, you will have red plum tkemali recipe, if you take yellow plums, you will have yellow cherry plum tkemali recipe.

That is, there are really 2 colors, but they prepare 3 types of tkemali by color. Green tkemali is prepared in spring from still green plums. The photo shows a real tkemali plum (green and not ripe) with a sprig of sweet cherry in the Georgian market.

And here is how this plum grows in Georgia (a variety of red tkemali and a variety of yellow tkemali). Plums grow, as it were, on the trunk, however, like cherry plums, and not like our garden plums.

What to replace? The closest in taste is the eel plum, it is the least pronouncedly sweet.

2 - ombalo or smart Menta pulegium ( pennyroyal). Although it is a type of mint, it differs from the well-known peppermint and menthol. Outwardly, it is a creeping plant, but the taste and aroma are delicate and light.

What is it being replaced with? usually the smallest amount of peppermint is added (although this is still not the same).

3 is coriander. It is put in different variations. There is only dry ground coriander added, and there is also finely chopped cilantro in the sauce. Cilantro is the green of coriander. That is, coriander and cilantro are the same plant. Not everyone likes the bright, memorable aroma and taste: the cilantro that is part of the products is to blame, but those who refuse the sauce lose a lot.

Nothing can be replaced!

Other mandatory ingredients of course include: salt, hot red pepper and garlic.

What else is added to the tkemali sauce: dill and ground black pepper.

All about the ingredients. And now how to cook tkemali sauce from cherry plum Georgian recipe.

1. wash the plum and put it in a saucepan to boil. The vast majority of Georgian women do not clean it from the stone, but cook it straight whole. Plums are filled with water and the calculation is approximately 1/2 cup of water per 1 kg of plums. There should not be much water and it should not completely cover the plums. But if you cook green tkemali from unripe plums, you will need a little more water: 1 cup per 1 kg of plums. They should be cooked until soft, but not falling apart. Ripe yellow cherry plum boils literally in 5-7 minutes. Stir occasionally, of course, so that they do not stick to the bottom of the pan and do not burn.
2. when the plums are cooked, put them to drain the “first juice” through a colander. Set aside this plum broth. Then they will need to bring the tkemali to the desired consistency. the rest of the plums should be cool so that they can be rubbed with your hands.
3. When the plum has cooled, wipe it through a colander with circular movements of the hand. As a result, only the skin and bones should remain in the colander. If you cooked pitted plums, then still do not beat with a blender, the result will not be the same.
4. Now add salt and sugar to the puree. Everything here is just for taste. According to your taste. The sauce should be sweet and sour, not sweet. All the zest is in the sourness. Although Georgian women generally do not add sugar to ripe yellow tkemals.
5. Now we need a blender with knives. You need to finely grind: cilantro, ombalo, garlic and hot red pepper. Add everything ground to plum puree. In the old days, all this was finely cut and pounded in a mortar. And not a single elderly Georgian woman will tell you how much you need - everything is to your taste, everything to your taste. It is, after all, a work of art. But to get oriented. then you need 2-3 large cloves of garlic per 1 kg of plums and about 10 grams of ground coriander per 1 kg of plums.
6. Add ground coriander.
7. Now put the sauce on fire. But first add the drained plum broth, bringing the consistency to not very thick. The sauce tends to burn, so cook in a suitable saucepan. Cook the sauce for 10-15 minutes.
8. That's all and ready!

If you want to prepare the sauce for the winter, then add vinegar to the finished sauce at the very end - 1 tablespoon per 1 liter of sauce.

Adapted plum Tkemali sauce recipe with photo

This is a detailed recipe for tkemali at home, in modern, non-Georgian cuisine.

The main, dominant product of the sauce is plums, the variety and degree of ripeness of which determine the final taste of the dish. If you take ripe fruits for cooking, the sauce will be thick, sweet, delicate in taste. If you choose unripe fruits for the sauce, the sauce will get more acid, tart taste. The recipe is designed with a selection of unripe plums in mind and is easy to prepare:

Products for Tkemali sauce:

1. 2 kg plums “Hungarian” (“eel”)”
2. 25 g hot chili pepper without seeds;
3. 100 g green cilantro;
4. 10 g of garlic;
5. 40 g of sugar if the plum is ripe, 80 g if the plum is unripe;
6. 2 g black ground pepper;
7. 2 g salt.

How to cook Tkemali sauce: recipe

Separate the bones from the pulp. Some people boil the plums directly with the pits, and then simply rub the resulting mass through a colander. This is a dangerous event, since the seeds of fruits in water during heat treatment release hydrocyanic acid, the strongest toxin that can harm the human body.

Peel the pepper and cut into rings, peel the garlic, prepare the spices: salt, sugar, spices.

Finely chop the cilantro greens together with hot pepper (pre-cut into rings it is easier to chop).

Pass the garlic through a garlic press or chop it very finely with a knife.

Put in a separate container: garlic, cilantro, salt, sugar, black pepper. Mix everything well.

Put the plums to boil by adding 50-100 ml of water to the pan. If you like a thick sauce, then 50 ml of liquid is enough, if it is thicker, then you can pour in 150 ml. Cooking time 35 minutes with occasional stirring.

Rub the boiled plums through a sieve with a medium section or through a colander with small holes.

Add the resulting mass to a container with spices and cilantro, mix.

Put to cook on low heat with the lid open for 40 minutes (cook the 2nd time). The mass should be boiled twice, then the plum puree will become glossy and shiny, completely give up its taste and aroma, mixing with the rest of the ingredients.

The sauce is ready! Tkemali can be stored in the winter by filling sterilized jars; it can be stored in a regular container in the refrigerator for up to 60 days.

Where to use Tkemali sauce?

A tasty addition is appropriate for meat dishes, suitable for side dishes from, beans, perfectly “gets along” with sausage, kebab burgers. Many people like to drink the sauce just from a mug, enjoying the pleasant spicy taste and extraordinary aroma.

Georgian sauces are considered to be one of the most appetizing and rich sauces in the world. What is worth only one tkemali from cherry plum, cooked according to the classic recipe at home.

Tkemali sauce, traditional for Caucasian cuisine, goes well with meat dishes. It has a rich, slightly sour taste, favorably shaded aroma and taste of spices, herbs and spices.

It is easy to prepare classic tkemali from cherry plum or plum at home. We have selected for you some of the best tkemali recipes that are suitable for making sauce for every day or for the winter.

Tkemali from plums for the winter - a recipe for Georgian cuisine

Plum tkemali is a very simple and extremely tasty sauce that can be prepared for the winter at home. Any kind of sour plum or even cherry plum is suitable for tkemali sauce. We will also need a number of spices, herbs and spices, which can be found in many supermarkets.

• Georgian cuisine
• Sauces
• Total cooking time: 60 minutes
• Preparation time: 30 minutes
• Cooking time: 30 min
• 10 servings
• 500 g

Tkemal Ingredients:

• Plum or cherry plum - 1 kg
• Garlic - 1 head
• Hot red pepper - 1 pod
• Cilantro - 150 g
• Mint - 100 g
• Fresh dill - 100 g
• Parsley - 100 g
• Coriander - 1 teaspoon
• Suneli hops - 1 teaspoon
• Salt - 2 teaspoons
• Sugar - 4 teaspoons

Cooking:

1. Thoroughly rinse the plum or cherry plum, pour cold water and bring to a boil. After boiling, boil for about 15 - 20 minutes over low heat.
2. Drain the plum broth into a separate bowl. It can also be used to dilute the sauce. Grind plum or cherry plum through a sieve.
3. My greens, remove the ponytails. We clean the garlic and pepper. Grind everything with a blender.
4. Put the plum puree in a saucepan or saucepan, bring to a boil and simmer for about 10 minutes. Add sugar, salt and spices and simmer for about 5 minutes. If the puree has become too thick, you can dilute it with a little plum broth.
5. Add chopped herbs, garlic and pepper to the sauce. Simmer for another 5-7 minutes, taste. If the sauce is too sour, you can increase the amount of sugar.
6. Pour the finished sauce into sterilized jars and roll up. After cooling, remove to a cold place.
   Ready tkemali sauce is perfectly stored in the basement or refrigerator for a long time. If you wish, you can not roll up the jars, but eat tkemali immediately after cooking.

Ready tkemali should be quite sour. It is best served with barbecue or fatty meat dishes.

Tkemali is the Georgian name for a wild, sour plum, as well as a sauce made from such plums. Tkemali sauce is used as a seasoning for fried meat, poultry and potato dishes.

Green Tkemali sauce is made from unripe fruits in spring, while red sauce is made from ripe plums until the end of summer. In this recipe, we will look at how to make the classic Georgian red tkemali sauce.

Ingredients:

• 2 kg red (ripe) plums
• 10 grams of anise
• 30 grams fresh mint
• 40 grams of green flowering coriander (with florets)
• 150 grams of garlic
• 40 grams of salt
• 20 grams of dried coriander (will help preserve the sauce if you are going to store it for a long time) or 20 grams of fresh green coriander leaves
• 10 grams ground red pepper
• If the plums are especially sour, you can add up to 40 grams of sugar.

Preparation and preparation of tkemali sauce:

1. My plums and put in a deep pan. Add 500 ml of water.
2. Heat at high temperature until the plums boil. Then reduce the heat and leave to simmer for 10-15 minutes until the plums become soft.
3. Remove the plums from the pan and transfer to a bowl. Do not pour out the drain water, but leave it in the pan.
4. Grind the plums through a sieve to make a plum puree.
5. We dilute the puree with a small amount of water left after boiling the plums and put on a small fire.
6. Grind the garlic, mint and coriander florets. Fall asleep in plum puree. The stems left from the mint and coriander do not need to be cut. We tie them with a thread and place them in a saucepan with boiling sauce. When the tkemali is ready, this bunch will need to be removed from the sauce and discarded.
7. Add anise, salt, hot pepper. Mix thoroughly.
8. Simmer the sauce for about 40 minutes, periodically add plum water when the tkemali gets too thick.
9. Let's taste the sauce. If it seems too sour, add a little sugar.
10. Pour the finished sauce into a glass container, and when it cools down, place it in the refrigerator.

Classic cherry plum tkemali - a simple recipe

Tkemali is a classic plum sauce, the recipe of which is an essential attribute of Georgian cuisine. Tkemali sauce is ideal for vegetables, grilled meats, fish, seafood and salad dressings. It is spicy, sweet and sour, fragrant and very appetizing!

To prepare tkemali sauce according to the classic recipe, you will need cherry plum or bold red plums, herbs and, of course, spices and spices. Preparing tkemali is very simple. At the same time, this sauce can be immediately rolled up in jars and stored until winter.

Ingredients:

• 2 kg cherry plum or ripe red plums
• 1 glass of water
• 6 - 8 large garlic cloves
• 1 red hot pepper
• 10 tablespoons chopped fresh cilantro (or 5 teaspoons dry)
• 6 tablespoons chopped fresh dill (or 6 teaspoons dried)
• 2 tablespoons tarragon
• 4 teaspoons chopped fresh peppermint (or 1.5 teaspoons dry)
• 3 teaspoons coriander
• 3 teaspoons hops-suneli
• 4 teaspoons salt
• 2 tablespoons of sugar
• 1.5 teaspoons ground black pepper
• 4 teaspoons lemon juice (if plums are sweet)
• 6 tablespoons pomegranate juice

Cooking:

1. Cut the plums into quarters and remove the pits. We put in a saucepan with a small amount of water, about 200 ml or 1 cup. Bring to a boil over medium heat and simmer for 15 minutes, stirring occasionally.
2. Finely chop the garlic and red pepper. When the plums become soft, drain the water into a separate container. Grind the plums themselves through a sieve to make a puree.
3. We place the plum puree in a saucepan, add spices, herbs, lemon and pomegranate juice, salt and sugar. Stew for another 20 minutes. If the sauce becomes too thick, you can slightly dilute it with plum broth.
4. We shift the tkemali sauce into glass jars and cut it in the refrigerator. If desired, you can order tkemali in sterilized jars, open and eat in winter.

By the way, lemon and pomegranate juice is added only if the plums are ripe and sweet enough. If you are making a sauce with unripe cherry plums or sour plums, you can omit these ingredients.

Red cherry plum tkemali - a classic recipe

Tkemali is a famous Georgian sour plum sauce that can be made from both green and red cherry plums. Red sauce is made from ripe cherry plums or plums at the end of summer, while green Tkemali is made from unripe fruits in spring.

Let's try to cook tkemali from red cherry plum according to the classic recipe. To do this, we need simple and quite affordable ingredients, which can be found in the nearest supermarket.

Ingredients:

• 2 kg red cherry plum
• 2 bunches cilantro (preferably with seeds)
• 2 bunches mint
• 1 bunch dill
• 2 garlic cloves
• Salt - to taste
• Hot pepper - to taste

Cooking:

1. We sort out the cherry plum, wash it and put it in a saucepan. Fill with water so that it slightly exceeds the level of cherry plum, and put on the stove. After the water boils, and the cherry plum peel becomes soft enough, turn off the stove and let the fruits cool.
2. Drain the compote and squeeze the cherry plum. We take a colander and grind the fruits into a paste. Add a little compote to achieve the desired consistency. Cherry plum puree should not be too liquid, but not thick either, because. it will still simmer.
3. Grind the herbs and garlic, add salt and grind in a mortar until smooth. If desired, you can use a meat grinder or blender.
4. Add the resulting mixture to the plum puree and put on a small fire. Stew the tkemali sauce for about 15 minutes, then pour it into a glass container and leave to cool. Store the sauce in the refrigerator. If desired, tkemali can be rolled up for the winter by pouring it into sterilized jars.

Georgian dishes know how to conquer with their exquisite, unusual taste. And if you cook the sauce of this cuisine, then in addition to it, any food will turn into an unusual one. Tkemali is one among such oriental dishes, which is served as an addition to meat and fish, side dishes. In the article, we will consider the best proven recipes for Georgian sauce, how to make it from yellow, red plums, on the stove and in a slow cooker.

Tips for making traditional Georgian plum sauce

• Yellow, red, blue plums should be moderately ripe, neither hard nor too soft.
• Different types of cherry plums are good for making tkemali, since this fruit is easily separated from the stone and quickly cooked on the stove.
• Include spices when preparing Georgian sauce - cilantro, capsicum, coriander, suneli hops, they help to form the desired taste.
• If the recipe calls for peeling the plums, then a great way is to scald the fruits with boiling water and soak them in hot liquid for 5 minutes. After that, the fruit is well peeled from a thin crust, which greatly simplifies the work on preparing the sauce.
• Do not cook ketchup for a long time, this can spoil the taste, and useful substances will decrease.
• Mild tkemali sauce is allowed to be eaten even by children, since it contains natural products. The main thing is to serve the dish with the usual food for the baby.

Step-by-step recipes for classic plum tkemali with photos

There are many recipes for tkemali sauce, each true Georgian adds something special to it. But there are also proven classic recipes, using which you can never go wrong with the future taste of the dish. For novice cooks, it is recommended to use simple cooking methods, and after that it is possible to take unusual options. Consider the recipes for the most delicious Georgian tkemali sauces.

Classic yellow cherry plum tkemali sauce recipe

Yellow cherry plum ripens in the middle of summer, and some varieties are early and ready for use in early July. By this time, the bulk of the spices have not yet matured, so it is necessary to get dry seasonings prepared earlier. Yellow cherry plum tkemali sauce has an unusual sunny color, so it attracts attention not only with its unusual taste. Outwardly, such a dish may look like mustard, but after tasting it, it will immediately be clear that this is a completely different food. Consider the classic recipe for such a sauce.

Ingredients:

• Ripe yellow plums or cherry plums - 1 kg;
• Sugar - 50 g;
• Garlic - 2-3 heads;
• Salt - according to taste preferences;
• Hot pepper - 1 pod, up to 7 cm long;
• Fresh or dry cilantro - 50 g;
• Fresh dill - 60 g;
• Ground coriander grains - 1 tsp.

How to cook classic yellow plum tkemali sauce step by step:

1. Wash fruits under running water, dry on paper towels.
2. Using a meat grinder, grind plums or cherry plums, before getting rid of the seeds.
3. Add salt, sugar, put in a saucepan, cook on the stove for 7-9 minutes.
4. While the sauce is cooking, clean, wash, grind garlic, pepper, herbs, spices in a blender or meat grinder.
5. Add the remaining ingredients to the simmering plum sauce, mix thoroughly and boil everything together for 1-2 minutes.
6. After that, you should try the finished sauce on the edge of a spoon and, according to your own preferences, correct its taste.
7. To prepare for the winter, lay out the hot dish in jars or glass bottles, close tightly with tin lids.
8. The remaining tkemali is allowed to be eaten immediately after it has cooled to room temperature.

A simple recipe for making sauce in a slow cooker

Multicookers have long replaced pressure cookers, steam pots and microwaves, because in this dish it is easy and without wasting time to cook the most delicious dish. The popular tkemali sauce will turn out perfect using such a kitchen tool, but the recipe must be special. Consider how to properly cook such a dish in a slow cooker so that it turns out to be truly Georgian.

Ingredients:

• Plums of any variety, slightly greenish, with sourness - 1 kg.
• Dill, parsley, fresh - 1 bunch each.
• Salt, sugar - according to taste preferences.
• Vinegar 70% - 1 tsp for 1 liter of sauce.
• Fresh garlic, peeled - 6-7 cloves.
• Red pepper pod - 1 pc. or ground - a quarter tsp.
• Seasoning Georgian "hops-suneli" - 2-3 tbsp. l.

To properly prepare the original tkemali sauce in a slow cooker, you must follow these steps:

1. We wash our fruits, garlic and herbs well under water, put them in a colander or sieve to get rid of excess water.
2. Cut each plum, remove the seeds.
3. In the bowl of the multicooker, put the chopped fruits, herbs, garlic. Grind all this with a blender. We work with this device carefully so as not to damage the surface of the bowl. Otherwise, this step is best done using a different container.
4. Add all spices, salt, sugar and mix. We try a little tkemali sauce on the edge of the spoon, and, if necessary, adjust the taste.
5. We put the bowl in the slow cooker, set the "Extinguishing" mode for 1 hour and 20-30 minutes.
6. After that, still hot tkemali sauce is laid out in jars and rolled up with iron lids. We store in the cold for up to 2-3 years. Bon appetit!

Ketchup-tkemali with the addition of hops-suneli

Khmeli-suneli, the national seasoning of Georgia, is very popular among chefs because it contains very fragrant spices. It is customary to add it to almost every Georgian dish. Tkemali sauce with such spices will have an unusual smell and taste. But there is an important point here, so that the dish is really so fragrant, suneli hops must be put on time. Consider a ketchup recipe with such spices and its correct step-by-step implementation:

Ingredients:

• Plums are wild, small (it is allowed to take a Hungarian) - 1 kg.
• Ripe turn - 200 g.
• Red pepper - 1 pod.
• Sweet pepper - 2 pcs.
• Seasoning "hops-suneli".
• Salt, sugar - according to taste preferences.
• Mint, basil, other spices - according to taste preferences.
• Garlic - 1 peeled head.

Step-by-step process of making tkemali with hops-suneli seasoning:

1. We wash the green plums, peel them from the stones.
2. We perform similar actions with the turn.
3. Next, you need to mix the fruits, add peeled peppers, herbs and spices here.
4. Grind all the fruits with a blender. If there is no such device, then it is better to use a meat grinder.
5. Add salt, sugar, hop-suneli seasoning to the resulting mass.
6. We put grated garlic in a container with the future sauce, mix.
7. We put the mass on the fire and bring to a boil. After that, you need to taste the snack and, if necessary, enhance the taste (by adding sugar, salt or vinegar).
8. Boil the sauce for about 15 minutes and pour hot into storage containers.

Plum tkemali with bell pepper through a meat grinder

The secret of delicious tkemali lies not only in the right variety of plums, but also in interesting additives. In different recipes, there is the addition of tomatoes, apples, lemon juice, olive oil, etc. Tkemali with bell pepper is considered very popular, this vegetable gives an unusual dish and a sweetish tint. Consider a good way to prepare such tkemali.

The article presents the most outstanding recipes for Georgian plum-based sauce. Cherry plum tkemali is a wonderful compliment to dishes of any cuisine. Many gourmets consider food without tkemal to be inferior. To prepare the sauce, plums of any variety are used. In addition to the traditional option, modern housewives will be able to cook tkemali in a slow cooker.

The benefits of cherry plum sauce

Sour taste and spicy plum notes give the sauce a special taste. There is not a single gram of fat in the composition, and the number of calories is minimized. Contains vitamin C and plum pectins. Hot peppers and garlic stimulate the appetite. It is especially useful to use in winter for the prevention of colds.

What is the best plum

Traditionally in Georgia, tkemali plum sauce is prepared. However, due to the fact that the variety of this plum is not available in other regions. It is customary to cook the sauce from sour fruits of wild varieties. The softer and riper the plum, the juicier and more aromatic the tkemali will be. In recipes, you can often find options for making garden plum sauce.

• Use only wild plum (plum) of any variety. In ripe fruits, the stone should be well separated.
• To give a special Georgian flavor, do not spare spices. Traditionally, it is cilantro, dill, hot peppers, coriander, mint and suneli hops.
• It is easier to remove the peel from the fruit if the plum is poured over with boiling water and cooled in cold water.
• Do not cook the sauce for a long time, prolonged heat treatment will kill all the useful qualities.
• If hot pepper is not added to the sauce, it can be given even to children.

Step-by-step plum tkemali classic recipe for the winter

Thanks to step-by-step recommendations, even a novice hostess will be able to prepare the sauce no worse than eminent Georgian chefs. Harvested for the winter, with a spicy plum flavor of tkemali, it will go well with your favorite dishes. To quickly and easily prepare the sauce, just follow the step-by-step recommendations.

What can replace the plum

How to prepare:

Remove the seeds from the fruits, boil them slightly. Grind the fruit puree through a sieve, puree with a blender. Salt, add spicy herbs, garlic, chopped hot peppers, boil lightly. Pour into processed bottles, store in the refrigerator.

Plum adjika for the winter tkemali

Ingredients:

- "Hungarian" - 1 kg
- granulated sugar - 2 tablespoons
- red sweet pepper - 5 pcs.
- ground pepper (spice) - ½ tsp
- a large spoonful of table salt
- hot pepper

How to cook:

Wash the container with a solution of soda, process in any way. Boil the lids. Sort plum fruits, wash, peel. Rinse the pepper, cut into 3 parts, clean out the seeds. Free the garlic from excess husk. Check through a meat grinder. Season with salt, pepper, sugar, stir. Put the basin on the stove, boil. Boil the mass, stirring regularly. Unpack the workpiece.

You will need:

Sugar - 6 teaspoons
- cilantro greens
- dill greens
- Apple vinegar
- dry ginger - 2 teaspoons
- salt - 4.2 tsp
- garlic clove
- dill, parsley
- Walnut

How to cook:

Wash the fruit, remove the seeds, scroll through a meat grinder. Measure out the required number of components. Pour the plum puree into a saucepan with a dense bottom, add hot pepper and other spices. Put the sauce on the stove, leave the contents to cook for 15 minutes. Take out the hot pepper. Fill sterilized containers, cover with lids and screw on. When you open the jar in winter, add herbs, nuts and garlic. Squeeze the garlic through a press, and chop the nuts with a rolling pin.

Recipe with cilantro and fresh parsley

Ingredients:

Dried plum - 95 g
- pepper
- fresh parsley
- garlic clove
- hot peppercorn
- ground pepper (spice)

How to prepare:

Sort the fruits and wash them well in a basin, put them in a saucepan, pour clean water over them. It should cover the content. Filter the broth, grind through a sieve, dilute sour cream until thick, add crushed garlic, mix with fine salt, chopped capsicum and chopped herbs. Stir, boil, let cool.

Recipe with Lemon Juice and Fenugreek

Required components:

bunch of cilantro
- salt - ¼ tsp
- garlic clove - 5 pieces
- crushed coriander, ground fenugreek - ½ tsp each
- lemon juice - ½ cup
- a large spoonful of vegetable oil
- ground red pepper - ¼ teaspoon
- plum fruits - 700 g

How to cook:

Prepare the mass, boil it. Reduce the flame, cover with a lid, continue cooking until soft. Drain the water. Remove the bones, wipe through a sieve. Chop up the cilantro. Crush the garlic. Put the fruits back in the pot, add the fenugreek, coriander, garlic, cilantro. Pour over lemon juice, sprinkle with red pepper. Boil the prepared mixture, hold for a couple of minutes, remove from heat. Cool the workpiece to room temperature, transfer to a processed liter jar. Pour oil to the top, close the lid.

If you are lucky this year to harvest plums and you don’t know what else to cook from them, be sure to make tkemali! This traditional Georgian sauce is versatile, it is great for any meat, poultry, fish dishes, as well as for side dishes of potatoes, cereals and pasta. Tkemali is easy to prepare, the products for it are available, and the result will amaze you with taste and aroma.

Step by step recipe for tkemali sauce

Tkemali is based on plums, garlic and fragrant herbs. Plums of different varieties can give the sauce a certain color. For example, from yellow fruits you get an amber hue, from blue - bright red, almost like ketchup. You can also adjust the spiciness of the sauce to your liking by increasing or decreasing the amount of garlic and pepper.

To get 1.5 liters of sauce, take the following products:

You don't have to add sugar if you don't plan to jar the tkemali for the winter.

1. Wash and sort the plums, removing the pits with the stalks. Select rotten fruits or cut off damaged areas from them. Place in a saucepan and cover with 2 cups of water.

   Wash and clean plums

2. Put the pot on the fire. After boiling, cook for 20 minutes over medium heat, stirring all the time. Plums should be well boiled.

   Boil plums until soft

3. Drain the resulting syrup into a separate bowl and set aside.

   Plum syrup will be needed a little later

4. Rub the pulp of the plums through a sieve or colander to make a puree mass.

   Make mashed plums

5. Add sugar, coriander, ground red pepper to the puree. Salt and mix well.

   Season the puree and add sugar

6. In a meat grinder or in a blender, chop the parsley, cilantro, pulp of red hot pepper and garlic. Mix into a homogeneous mass.

   Prepare a mixture of chopped herbs, peppers and garlic

7. Place a bowl of plum puree over medium heat, pour in 1 cup of plum syrup (the amount can be increased depending on how thick the sauce you want to achieve), mix and cook for half an hour.