Tkemali

Ingredients

• Plums 0 lbs
• Garlic 4 cloves
• Mild Chili Spice 1 piece
• Cilantro 0 oz
• Dill 0 oz
• Fresh Mint 0 oz
• Dried Barberry 1 tablespoon
• Ground coriander 2 spoons
• Khmeli-suneli 2 spoons
• Salt to taste
• Sugar 1 tablespoon
• Ground Black Pepper to taste
• Black Pomegranate Molasses 0 fl oz
• Vegetable Oil to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Cut the plums in half and remove the pits.

Step 3

Transfer the plums to a pot and add 100 ml of water. Bring to a boil and simmer gently for 15 minutes, stirring occasionally.

Step 4

Finely chop the chili pepper and garlic.

Step 5

Chop the herbs.

Step 6

Blend the cooked plums in a blender and strain them through a sieve. Transfer back to the pot.

Step 7

Add garlic, chili pepper, chopped herbs, dried tarragon, coriander, khmeli-suneli, salt, sugar, black ground pepper, and pomegranate juice to the plums. Simmer for another 5 minutes and taste the sauce. If it is too sour, add a little more sugar.

Step 8

Pour the finished sauce into hot sterilized jars.

Step 9

To help the sauce preserve better, pour a little vegetable oil into the jars. Seal the jars with lids.

Step 10

Store the tkemali in a cool, dark place for 2–3 months.