Tkemali is a Georgian sauce made of plums and herbs and spices, which every housewife puts on your taste. Classic tkemali sauce made from plums “Tkemali” or plums and put ombalo (kind of mint), but in the suburbs they don’t grow, but there are many thorns and peppermint, so in my recipe I use them. I can tkemali, so try not to kill plum cooking. Low thermal impact on the product.
The sauce is spicy and tart, perfect for grilled chicken, and indeed any meat. But I know people who eat it with anything)))
Ingredients (for 500 ml of sauce).
Sloe/plum – 1 kg,
1 head garlic (7-8 cloves),
1 hot red pepper (without seeds and veins),
25g coriander (small bunch);
15-20g fresh mint (leaves from three branches), or 1st.l. dry, but I would recommend to do it with fresh mint,
3-5 tbsp Jerusalem artichoke syrup or to taste, the amount of syrup depends on the variety and ripeness of plums;
1.5 tsp. sea salt or to taste
1 teaspoon of coriander seeds or half a teaspoon of ground coriander.
Khmeli-suneli – 2 tsp. the less I use fresh cilantro and mint, the more you have to put dried herbs and Vice versa.
My secret ingredient – cinnamon 1H.l. Once I put it in the sauce, because without it, not any more.
How to do it.
1. Turn to wash, place in pan, pour on the bottom and a bit of water just to drain not burnt, cover and cook for 5 minutes. To turn off the stove and give the sink to stand until softened and the skins will not crack.
2. Turn the cooled, remove with a slotted spoon and RUB through a sieve into the blender. Bones and pelts throw, and the juice Express. It can be useful to dilute the sauce if it gets too thick. And yet it is possible to cook the oatmeal, add to smoothies or to make lemonade.
3. All the other ingredients and wash, peel, transfer them to the plums and run until smooth. Try it, add spices if necessary. Put the sauce in the empty pot, bring to a boil and immediately turn off. Cool and store up to 5-7 days in a glass sealed container in the refrigerator. In fact, the sauce longer than necessary, but would not venture to recommend a maximum shelf life.
Many people like the not-so-smooth consistency sauce, then pureed plums all the ingredients you need to chop with a knife or in a mortar.
Try both ways!)