Plum tkemali - the most delicious recipe for the winter

Tkemali is a pearl of Georgian cuisine and the most popular sauce, as well as a real helper for housewives who love to please their loved ones with something delicious. Especially now, when the season of canning for the winter is in full swing. So FoodOboz editorial team shares a delicious recipe for tkemali plum sauce that will definitely come in handy.

As you know, Georgian cuisine is famous not only for khachapuri and churchkhela, but also for its unusual flavorful sauces. One of which is tkemali. Traditionally, tkemali cherry plum is used for its preparation, thanks to which the sauce got its name. At the same time, you can use cherry plums of different varieties and colors, resulting in a yellow, green, or red sauce. But it's worth remembering: ripe cherry plums make a sweeter sauce, while unripe cherry plums make a sour sauce. The most important ingredient in tkemali is ombalo, or in other words, marsh mint. It is believed that it gives the sauce its individuality and completeness.

To prepare the classic tkemali sauce, we need the following ingredients:

• Plums - 1 kg
• Cilantro - 1 bunch
• Garlic - 5 cloves
• Sugar - 2 tbsp
• Salt - 1 tsp
• Suneli hops - 1 tsp

Method of preparation:

1. First, rinse the plums well and pit them. Then put them in a saucepan, cover with water so that it completely covers the fruit and put on fire. Cook for 30 minutes.
2. Drain the excess water, grind the plums with a blender and rub the plums through a sieve.
3. Meanwhile, finely chop the cilantro and garlic, then put them in a saucepan with the plums and put on low heat. Cook for 1 hour.
4. Add all the spices and bring to a boil.

Tkemali goes well with meat and vegetable dishes, as well as with freshly baked pies.