Tkemali sauce is not a fermented food. But this Georgian plum sauce is so general in some countries and so healthy that we decided to describe how to make this spicy plum sauce recipe.
Plum Sauce Ingredients
To make the sauce, you should have:
- 2.2 pounds red plums;
- 1-1.5 chili pepper;
- one head of garlic;
- 5-6 parsley sprigs;
- 5-6 cilantro springs;
- 1 tsp of coriander;
- 1 tsp khmeli suneli;
- sugar and salt, to taste.
Khmeli suneli is a traditional Georgian mix of spices. Khmeli suneli is a traditional Georgian mix of spices. It contains basil, cilantro, marjoram, dill, chili pepper, saffron, parsley, celery, bay leaf, savory, mint, fenugreek. This is a complete list of the ingredients. But quite often use the shortlist which contains basil, cilantro, marjoram, dill, chili pepper.
So if you don’t have khmeli suneli, you may make it quickly at home. Mix all the ingredients in equal amounts except for chili pepper and saffron. Add chili pepper 1-2% and 0.1% saffron of the total mix mass.
- Wash the plums. Put them a saucepan and pour cold water (10-12 ounces). Bring to a boil and simmer over low heat for 10-15 minutes until their peels become soft.
- Set a strainer over another saucepan. And put the plums into the sieve.
- Pass the plums through the strainer.
- Chop the garlic, chili pepper, parsley and cilantro by any method, which you like.
- Add the garlic and chili pepper to the fruits. Bring the sauce to a boil.
- Stir in the coriander, khmeli suneli, salt, and sugar. Simmer over small heat for 10-15 minutes, stirring several times.
- Stir in the cilantro and parsley. Bring to a boil and remove from the heat.
- Transfer the spicy plum sauce into a glass jar. Let it cool at the room temperature and then place in your fridge.
Serve tkemali for meat, poultry and vegetable dishes.