Georgian tkemali sauce from plums: recipe

Georgian tkemali sauce is popular not only at home, but also in all countries of the world. Its wonderful plum flavor is perfectly combined with meat, fish dishes, as well as with pasta and potatoes. What is a tkemali sauce made from plums? The recipe for its preparation is given in this article. Good luck in cooking!

Tkemali sauce from the plums: the recipe is basic

If you decide to prepare this dish for the table, then you will need to purchase all the necessary ingredients. Tkemali plum sauce requires a few products for cooking. So, of course, plum berries (preferably acid varieties), spicy peppers, a bunch of coriander, cloves of garlic, and, of course, salt and sugar (according to taste and desire) are included in the composition of the food. First you need to prepare all the products for cooking. Plums should be washed, peeled and grinded in a blender until a homogeneous mass is obtained. These berries will need about a kilogram. Next, we'll figure it out with cilantro. This greens should be thoroughly washed, and then finely chopped. It is desirable that the bunch of coriander is large, and also that it has a lot of leaves. Now came the turn of garlic. Two cloves of this sharp product must be peeled and crushed. The same should be done with a spicy pepper. Now let's go directly to cooking such a dish, as a tkemali sauce from plums. To do this, you need to put a pan on the fire, which should contain plums, covered with 1 tablespoon of sugar and the same amount of salt. The resulting mass should be brought to a boil, after which it should be kept on the stove for about 5 minutes. After this time in the pan, you need to send coriander and garlic with pepper. All the contents of the container should now be a little more put out - 1-2 minutes, no more. Formally the sauce is ready. Now it is only necessary to cool it, and then it should be served to the table.

Tkemali sauce from plums: recipe alternative

When preparing such a dish, only a few spices are replaced, which are then included, then they are excluded from the composition of the food. So, individual recipes of the sauce also include the addition of mint and coriander. Some Georgians prepare tkemali not from plums, but from plum or thistle. Many people around the world prefer to use immature berries when cooking. Cilantro can also be replaced by other types of herbs, for example the usual dill or parsley. There are other modifications of this dish, such as Tkemali sauce from plums. The recipe provides for the replacement of the main berries with gooseberries, black or red currants. There is also another interesting feature. Georgians use "ombalo" instead of traditional mint. This product does not allow the sink to ferment during the preparation of the sauce. That's what the famous Georgian tkemali sauce is. Serve it with any desired dish, which is suited to sweet and sour spicy additives. Use personally cooked tkemali instead of store sauces of incomprehensible origin. Enjoy your meal!