Georgian tkemali sauce is popular not only in its homeland, but also in all countries of the world. Its wonderful plum flavor blends perfectly with meat, fish dishes, as well as pasta and potatoes. What is plum tkemali sauce? The recipe for its preparation will be given in this article. Good luck in cooking!
Plum tkemali sauce : the main recipe
If you decide to cook this dish for the table, then you will need to purchase all the necessary ingredients. Tkemali plum sauce requires a few foods to make. So, the composition of the dish includes, of course, plum berries (preferably acidic varieties), hot pepper, a bunch of cilantro, cloves of garlic, and, of course, salt and sugar (to taste and desire). First you need to prepare all the products for cooking. Plums should be washed, peeled and ground in a blender until a homogeneous mass is obtained. These berries will need about a kilogram. Next, we will deal with cilantro. This greens should be thoroughly washed and then finely chopped. It is desirable that the cilantro bunch was large, and also that there were many leaves in it. Now it's the turn of garlic.
Two cloves of this sharp product must be peeled and ground. The same should be done with hot pepper. Now we proceed directly to the preparation of such a dish as tkemali sauce from plums. To do this, you need to put a pan on the fire, in which there should be plums, covered with 1 tablespoon of sugar and the same amount of salt. The resulting mass should be brought to a boil, after which it should be kept on the stove for about 5 minutes. After this time, cilantro and garlic with pepper must be sent to the pan. The entire contents of the container should now be put out a little more - 1-2 minutes, no more. Formally, the sauce is ready. Now it remains only to cool it, and then serve it to the table.
Plum tkemali sauce: an alternative recipe
When cooking such a dish, only some spices are often replaced, which are either included or excluded from the dish. So, separate recipes for the sauce also include the addition of mint and coriander. Some Georgians make tkemali not from plums, but from cherry plum or thorns. Many people around the world prefer to use unripe berries when cooking. Cilantro can also be replaced by other types of herbs, for example, dill or parsley familiar to us. There are other modifications to this dish, like plum tkemali sauce. Their recipe provides for the replacement of the main berries with gooseberries, black or red currants. There is also another interesting feature. Georgians use ombalo instead of traditional mint. This product does not allow the plum to ferment during the preparation of the sauce. Here is the famous Georgian tkemali sauce. Serve it with any dish you like suitable for sweet and sour spicy additives. Use personally cooked tkemali instead of store sauces of unknown origin. Good appetite!