Tkemali: 3 ways to make a delicious and spicy sauce

If you want to make a delicious, spicy sauce that will perfectly match meat dishes, tkemali is the best option. It is a sauce that will take you to Georgia for a moment and give you a chance to discover the taste of many dishes in a new way.

The FoodOboz editorial team shares 2 recipes for tkemali, which you can easily make at home from cherry plum and delicious plums.

1. The sauce is not for preservation

Ingredients:

• cherry plum - 1 kg
• dill - 30 g
• sugar - 2 tbsp
• Suneli hops - 2 tbsp.
• red pepper - 2 tsp.
• dried mint - 1 tsp.
• cilantro - 40 g
• garlic - 5 cloves.
• salt - ½ tsp.

Method of preparation:

1. Wash the plums, cover them with water so that the water completely covers them, and put on fire. Cook until boiling, remove and cool.
2. When the plums are completely cool, remove the pits and grind in a blender until smooth.
3. Wash the cilantro, chop it, and add it to the plum puree along with the red pepper, suneli hops, salt, mint, and garlic.
4. Put the saucepan with the puree on the fire and cook until it boils, then for another 5-7 minutes.
5. Pour hot into jars, close the lid, and let it cool completely, then put it in the refrigerator.

2. Sauce for preserving

Ingredients:

• plums - 3 kg
• dried red hot pepper - 1-2 pcs.
• drinking water - 500 ml

• dill (stems with "umbrellas") - 250 g
• fresh cilantro - 300 g
• fresh mint - 250 g
• garlic - 4-5 cloves
• salt and sugar - to taste

Method of preparation:

1. Wash the plums and put them in a large saucepan, cover them with water, and cook until they are completely cooked.
2. Remove and strain into a clean saucepan through a colander.
3. Rub the plums through a sieve to make a puree.
4. Add the dill umbrellas, it is better to tie them up and just put them on the bottom of the pot with the plum puree.
5. Peel the garlic and chop it.
6. Wash the cilantro and chop it together with the mint, add it all to the puree, stir, and put it on the fire.
7. Cook everything until it comes to a boil, then cook for another 15 minutes, and be sure to remove the dill from the pan.
8. Sterilize the jars in advance, pour in the hot sauce, and preserve.
9. Turn the jars upside down, cover them with a warm cloth, and let them cool completely.
10. After that, put them in a dark, cool place.