Georgian Tkemali sauce from plums or how to make Tkemali sauce at home

And so, the recipe: how to prepare Tkemali sauce at home for the winter.

The sauce contains:

plums of sour varieties (cherry plum, sloe) - 3 kg,

water - 2 glasses,

dill (need overripe, stems with umbrella inflorescences) - 250 g,

cilantro-greens - 300 g,

mint-greens - 250 g,

garlic - 5 large cloves,

hot red pepper - 1-2 pieces,

salt, sugar - to taste (depending on the type of plum).

Let's prepare the Tkemali sauce step by step:

Wash the plums and place them in a cauldron or pan.

Place on fire, add water and let it boil.

When it boils, reduce the heat and simmer, covered, until the plums are softened.

Grind through a colander or sieve.

We throw out the bones, and pour the liquid back into the cauldron or pan and put it on the fire.

Place overripe dill tied into a bunch, finely chopped hot pepper, salt and sugar into the boiling sauce.

Cook over low heat for 30 minutes.

Grind the garlic and herbs in a blender.

Remove the bunch of dill and throw it away.

Add chopped herbs to the plum sauce and cook for another 15-20 minutes, stirring occasionally.

That’s it, our incredibly tasty Georgian Tkemali sauce is ready.

Let the sauce cool and pack it cold into pre-sterilized jars.

Add 1-2 tablespoons of sunflower oil to each jar on top of the sauce and screw on with sterilized lids.

Here's how easy it is to make Tkemali sauce at home for the winter. A very simple recipe.

As you yourself understand, the color of Tkemali depends on the variety and color of the plums you choose. Therefore, Tkemali sauce can be almost all the colors of the rainbow. Just a joke, of course.

You can see more details about making Tkemali sauce in the video recipe from Maxim Punchenko: Tkemali. ტყემალი