Georgian Tkemali sauce is not only famous in Georgia but also in all countries. The aroma and taste of plums are perfect for combining with meat and fish dishes, as well as pasta and potatoes. Do you know how to make Tkemali sauce? Stay with Cooking County to make this delicious sauce.
What is Tkemali?
Tkemali (Georgian ტყემალი) is the Georgian name for a variety of wild, sour plums, as well as a sauce made from the plums. Tkemali sauce is used as a condiment for fried or grilled meat, poultry and potato dishes and has a place in Georgian cuisine similar to tomato ketchup in America. Green Tkemali sauce is prepared from unripe fruit in spring, and red sauce is made from ripe plums towards the end of summer. In this recipe, we show how to make red tkemali sauce.
How to Make Tkemali Sauce?
- 5 red plums
- 1 cup water
- ¾ teaspoon coriander seeds
- ¼ teaspoon fennel seeds
- ½ teaspoon pinch of salt
- 3 large garlic cloves, minced
- 1 teaspoon red chili
- ¾ cup chopped mixed fresh herbs, like mint, cilantro, and dill
Take a pot, add plums and pour a cup of water onto them. Put the lid on the pot and cook over medium heat until the plums are soft.
About 20 minutes later, remove the pot from heat, and set them aside for 15 minutes to cool down.
Remove and discard pits from plums. Place cooked plums in a food processor, and process them until they are well mixed. Transfer the ingredients to a medium bowl.
Using a mortar, crush coriander seeds and fennel seeds with salt. Add garlic, remaining 1/2 teaspoon salt, and, if you want, chopped chili.
How to Serve Tkemali Sauce?
Add garlic mixture and fresh herbs to plum puree, and stir until well combined. You can serve your meat dishes with Tkemali sauce and enjoy. You can pour Tkemali sauce into a jar and store it in the refrigerator for up to 3 days.
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