3 easy tkemali sauce recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Tkemali is a famous Georgian sauce, very tasty and healthy. It is believed that it helps cleanse the body due to the large amount of pectin contained in cherry plum. In addition to pectin, it contains a large amount of vitamin C. Since it is the cherry plum season now, it is simply impossible to refrain from culinary experiments! That is why we offer you three different tkemali recipes.

Tkemali - Georgian sauce, mainly used with fish, meat, poultry, potato and pasta side dishes. Tkemali is based on sour plum. The modifications of this sauce are that the sour plum is replaced with other sour fruits, for example, gooseberries, red currants.

Unfortunately, the sauce also has contraindications: due to its high acidity, you should not eat it if you have any problems with the gastrointestinal tract.

There are red, yellow and green tkemali. Since my friend gave me a whole basket of yellow cherry plum, I chose the yellow option. The original recipe uses tkemali plum and ombalo (mint) spice, but in the absence of these products, I used yellow cherry plum and mint. It turned out incredibly tasty!

We also bring to your attention two more options for making tkemali sauce.

1. Tkemali with cherry plum

Ingredients

• 1 kg of cherry plum;
• 1 head of garlic;
• 1 hot pepper;
• 150 g mint;
• 150 g cilantro;
• 150 g dill;
• 2 teaspoons of salt
• 3 teaspoons of sugar;
• 1 teaspoon saffron
• 1 teaspoon of coriander peas.

Preparation

Rinse the cherry plum, put in a saucepan, cover with cold water and send to the fire. After boiling, cook the fruit for 15–20 minutes. Wipe the cooked cherry plum through a sieve. Do not throw away the liquid that remains after cooking, as it can dilute the sauce if it turns out to be too thick.

While the cherry plum is boiling, grind all the herbs with garlic, fresh hot pepper, salt, sugar, coriander and saffron in a blender. Then add this mixture to the grated cherry plum and beat well again with a blender.

Send the sauce back to the stove, bring to a boil and cook for another 10 minutes. Put the finished tkemali in sterilized jars, pour a little vegetable oil on top and close. Store in a cool, dark place.

My cherry plum was very sour, so I had to add one more teaspoon of sugar. The sauce is delicious!

2. Tkemali with plum

Ingredients

• 1-2 pods of dried red hot pepper;
• 3 kg of plums or cherry plums;
• 250 g dill (umbrellas and stems);
• 2 glasses of water;
• 1-2 tablespoons of sugar;
• 250 g fresh mint;
• 300 g fresh cilantro;
• 4-5 cloves of garlic;
• salt to taste.

Preparation

Rinse the plum or cherry plum, put in a large saucepan, cover with cold water and put on fire. Once the water boils, cook the plum for 20-30 minutes or until it boils down.

Rub the fruit through a sieve. Transfer the pulp back to the saucepan. Tie the dill umbrellas with a string and add to the plum. Send hot red pepper and salt there. Boil the mixture until thick, about 30 minutes.

While the sauce is cooking, grind all the fresh herbs and garlic in a blender. After 30 minutes have passed, remove the dill umbrellas from the sauce and discard them. Add the herbs and garlic to the sauce and cook for another 15 minutes.

Pour the finished sauce into sterile jars, add a drop of vegetable oil on top and twist. Store in a cool, dark place.

3. Tkemali with walnuts

Ingredients

• 3.2 kg of red cherry plum;
• 150 g sugar;
• 2 tablespoons of salt;
• 1 tablespoon of hop-suneli seasoning;
• 50 g mint;
• 220 g cilantro;
• 1 head of garlic;
• 150-200 g of walnuts.

Preparation

Rinse the cherry plum, put in a saucepan and cover with cold water. After boiling, cook for 15–20 minutes until the fruit is boiled and the skin starts to separate easily from the pulp. Then rub the cherry plum through a sieve and add, if necessary, a little of the liquid left after cooking.

Grind the greens in a blender along with the garlic and add to the cherry plum. Put salt, sugar and suneli hops there. Stir the sauce with a blender and heat over low heat. Cook for 10 minutes. Then add the chopped walnuts, bring the sauce to a boil again and remove from heat.

Pour the tkemali into the jars, add a little vegetable oil on top and close. Store in a cool, dark place.

Whichever recipe you choose, remember that you can always independently adjust the amount of any ingredient, since it all depends on your taste. If you like a sweeter taste, add more sugar. Or, if you are not very fond of garlic, then add less of it. And in the last recipe, I would add a little hot pepper, since I really like hot sauces. No need to worry that you are not cooking according to the recipe. Just change the ratio gently, each time you taste the sauce.