Georgian plum sauce Tkemali

We prepare a delicious plum sauce for the winter – tkemali for meat dishes.

Квіткаінфо.com offers to cook the most popular Georgian plum sauce for the winter – tkemali. This sauce is acidic and goes well with meat, poultry and fish.

Unfortunately, real sour plums for tkemali sauce grow only in Georgia, but they can be replaced with green cherry plum or sour plum.

The color of the sauce depends on the color of the plums, it can be either green, orange or red.

Ingredients for tkemali plum sauce (yield 2.5 l)

Cherry plum or sour plum – 1.5 kg;
cilantro, dill, parsley, coriander, malaria (marsh mint) – 1 bunch each;
sugar – 1 tbsp. l.; l.;
salt – 1 tsp;
paprika – 1 tsp
garlic – 2 heads

You can add ingredients and change the proportions as much as you like: the summer is long, and by autumn you will definitely make your own tkemali sauce.

Preparation of plum sauce tkemali

Green cherry plum or plum should be washed well.

Put cherry plum (plum) in a deep thick-walled saucepan and pour water (1 glass), put on low heat, cover and boil for 30-40 minutes. From time to time, plums need to be stirred so as not to burn.

After the specified time, the pan must be removed from the heat, cooled a little and rubbed through a sieve (remove the peel and seeds).

You will get mashed potatoes. This plum puree must be boiled until its consistency resembles thick sour cream. Next, you should thoroughly grind herbs, salt, garlic, paprika, and add all this to plum puree. It remains only to bring the sauce to a boil and immediately turn it off.

For lovers of hot sauces, you can add more garlic and pepper. And lovers of delicate tkemali, on the contrary, will prefer herbs.

In the process of making tkemali sauce, you must strictly adhere to these rules:

1) when cooking plums, they must be stirred with a wooden spatula, otherwise the puree will quickly burn;

2) vinegar is never added to tkemal, even if preparations are made for the winter;

3) if tkemali is made for the winter, after pouring the sauce into sterile jars, add a couple of tablespoons of vegetable oil on top – this will protect the sauce from spoilage.

Our Georgian tkemali sauce is ready. Tasty!