Tkemali: Georgian Sour Plum Sauce Recipe
Tkemali is a Georgian sauce made from sour plums. It is usually served with meat, fish, poultry, potato and pasta. I've already written a hub on another Georgian sauce (Satsebeli). Tkemali is one more gem, which is not very wide-known in the Western world, but which is really very tasty. Though it takes a bit more time to make then Satsebeli, try it, and you would be making it again and again.
- 2 lbs (1 kg) cherry plum
- 1/4 glass water
- 2 teaspoons pennyroyal, dried
- 2-3 cloves garlic
- 1/2-1 chili pepper
Making Tkemali Sauce:
- Wash cherry plums, cut each of them on half and remove the pit.
- Put cherry plums into a pan, add water and boil until it peels. Put everything into a colander and grate. Throw away the peel.
- Chop cilantro, dill and garlic. Remove the seeds from the chili pepper and chop it as well. Put everything in a small pan, add salt and grate very well. Add a little bit of boiling water and continue grating.
- Add everything to the cherry plum and heat stirring from time to time until it boils. Once the sauce boils, pour it into the jars. If cherry plums are sweet (it happens with late harvest), add a little bit of vinegar to the sauce.
Tkemali Sauce Variations
There are several variations of tkemali sauce, sometimes cherry plums are substituted by other sour fruits, for example, gooseberry or currant.