Tkemali from Hungarian Plums
Sauces and Marinades • Georgian
Description
Tkemali was prepared for barbecue over the weekend. I want to note that in our area, there are no 'tkemali' plums, so I successfully make the sauce from any type of plums. The only thing is that the amount of water, acidity, and sweetness may vary depending on the variety. It's very tasty, and a Georgian approved it.
Ingredients
- Plums 0 lbs
- Khmeli-suneli 1 teaspoon
- Uchiko Suneli 1 teaspoon
- Garlic 6 cloves
- Coriander essential oil 1 teaspoon
- Salt to taste
- Sugar to taste
- Capers 7 pieces
- Meyer Lemon Juice to taste
- Mild Chili Spice to taste
Step-by-Step Guide
Step 1
Remove the pits from the plums, add a glass of water, and put on the heat, stirring.
Step 2
When the plums soften and change color to dark red, add a teaspoon of suneli, and taste for salt and sugar.
Step 3
If there is not enough acidity, add lemon juice; for zest, add a few rinsed capers.
Step 4
Crush the garlic in a mortar with the coriander seeds, add a teaspoon of any neutral vegetable oil.
Step 5
When the tkemali thickens and reaches a puree consistency with pieces, add the garlic and coriander, and red hot pepper (if too thick, add more water).
Step 6
Simmer the sauce for another 5 minutes.
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