Plum Sauce with Herbs (like Tkemali)
Sauces and Marinades • Georgian
Description
For this sauce, 'Tkemali' plums are used, but any variety will work, such as 'Hungarian' plums. If 'Tkemali' or 'Mirabelle' plums are used, the color of the sauce will depend on the color of the plums, resulting in either a green or burgundy sauce, which does not significantly affect the flavor. For those who prefer a spicier version, more chili and garlic can be added. If canned, the sauce stores well in a regular dark place.
Ingredients
- Plums 175 oz
- Parsley 2 bunches
- Cilantro 2 bunches
- Dill 2 bunches
- Basil 2 bunches
- Tarragon 5 sprigs
- Mint 5 sprigs
- Mild Chili Spice 2 pieces
- Garlic 2 heads
- Onion 1 head
- Ground Black Pepper 1 tablespoon
- Paprika 1 tablespoon
- Serviceberries 1 tablespoon
- Coriander essential oil 1 tablespoon
- Spices 1 tablespoon
- Black Cumin (Cumin) 1 tablespoon
- Ground clove 1 tablespoon
- Saffron 1 tablespoon
- Mushroom seasoning 1 tablespoon
Step-by-Step Guide
Step 1
Prepare the 'Hungarian' plums (or any other plums available, preferably sour or under-ripe).
Step 2
Wash the plums, remove the pits, and place them in a suitable cooking container (after adding the herbs, the volume will increase, so choose a larger container).
Step 3
Cook the plums down and puree them with a blender.
Step 4
Prepare the spices, ideally chopping everything in advance.
Step 5
Wash the herbs, prepare the onion, garlic, and chili pepper.
Step 6
Add coarsely chopped herbs, chili pepper, onion, garlic, and the spice mixture to the plum puree. Blend until the desired consistency is reached. Then bring to a boil over low heat, stirring continuously, and pour into sterilized jars if the sauce is being preserved.
Step 7
Serve hot, cold, or warm with your favorite dishes. If the sauce is prepared for winter, wrap the jars upside down until completely cool.
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