The most delicious plum tkemali for the winter
Plum tkemali is a well-known sauce in Georgian cuisine, one of the most delicious and popular. Our recipe with step-by-step photos will help you prepare it for the winter. The sauce goes well with meat dishes, It goes well with fish, potatoes, and pasta. This sauce also makes a great accompaniment to cheese or cold meats. This Georgian sauce has a spicy and slightly tart flavor, with a pleasant aftertaste.
Ingredients:
- plums – 2000 g;
- garlic - 3 cloves;
- hops-suneli spice – 2 tbsp;
- black pepper (ground) – 1 tsp;
- vegetable oil - ;
- table vinegar – 2 tbsp;
- vegetable oil – 2 tbsp;
- salt – 1/4 tsp;
- granulated sugar – 3 tbsp;
- dried coriander – 1 pinch.
How to make plum tkemali for the winter
The first question that might come to mind is: "What plums should I use for making tkemali?" Suitable varieties include blackthorn, Hungarian plum, and greengage. Prepare the plums: wash and sort them, then remove the pits.
Next, puree all the peeled plums in a blender. Do this in several batches.
Peel and finely chop the garlic.
Pour the plum puree into a saucepan or small saucepan and simmer over medium heat for 15 minutes. Then add ground pepper, khmeli-suneli, salt, coriander, granulated sugar, and chopped garlic. If you're using sweet plums, you don't need to add granulated sugar, as the essence of tkemali lies in its tart flavor.
Simmer the sauce for another 10 minutes, stirring constantly with a wooden spoon. Now comes the crucial step: tasting. To fully appreciate the flavor, scoop a small amount of the sauce onto a spoon, let it cool, and then taste.
After tasting, adjust the tkemali's flavor with salt, sugar, citric acid, and spices. If you want to preserve this Georgian sauce for the winter, add a portion of odorless vegetable oil and vinegar at the end of cooking. This will ensure its shelf life. Pour the finished tkemali into a sterile container and seal with steamed lids.
Bon appetit!
