«Tkemali»

Country of origin: Georgia

Tkemali – a spicy sauce made from plums and aromatic herbs. In Georgian cuisine «Tkemali» sauce is served with many dishes, it is used as often as we use «ketchup». This sauce has a bright taste – slightly sour, slightly sweet with aromas of garlic, herbs and fresh mint.

Goes well with:

-       Meat

-       Fish

-       Traditional Georgian soup «Kharcho»

-       Rustic potatoes

Ingredients:

• Plums or cherry plum (sour) 1kg
• Garlic 10 cloves
• Chili ⅓ - 1 piece (to taste)
• Fresh cilantro 20g
• Fresh mint 20g (only leaves)
• Fresh dill 20g (without twigs)
• Fresh parsley 20g (without twigs)
• Coriander powder ½ tsp.
• Hops suneli (powder) ½ tsp.
• Salt 2 tsp.
• Sugar 5 tsp.
• Lemon juice (if the plums are sweet).

Method

1)    Wash plums, send to a saucepan, and pour boiling water. Put the saucepan over medium heat; cook about 10-15 minutes. The plums should become soft.

2)    Pour the plums' broth into a separate bowl. Rub the plums through a sieve. Throw the bones.

3)    Pour the plum's purée into a saucepan and bring to a boil. At this time, cut the herbs (cilantro, mint, dill, and parsley), garlic, and chili into small pieces. Plum's purée must be constantly stirred.

4)    When the purée boils, add sugar, salt, and dry spices (coriander and hops suneli). If the plums are sweet, add lemon juice (to taste). Tkemali should be sour.

5)    Add herbs, garlic, and chili to the sauce, cook 5-7 minutes and stir. If the plums are very sour, add sugar and salt, adjust to taste. The sauce is ready.

The sauce can be served or canned in sterilized jars for long-term storage.