Plum sauce with herbs (like tkemali)
10 servings
240 minutes
Plum sauce with herbs, known as Georgian tkhemali, is an integral part of Caucasian cuisine. It is made from sour or unripe plums of the 'Hungarian' variety combined with aromatic herbs and rich spices. The bright flavor of the sauce balances between the tartness of the plums, the freshness of parsley, cilantro, dill, and a slight spiciness from chili pepper. This sauce not only enhances meat and vegetable dishes but also becomes a highlight on the table. It can be served hot, warm or chilled and can be preserved for winter with proper canning. Tkhemali perfectly complements kebabs, fish and vegetable appetizers while revealing traditional flavor nuances of Georgian gastronomy. Thanks to the combination of spices and herbs, this sauce becomes a true gastronomic journey into the world of Caucasian flavors and aromas.
1
Prepare plums of the 'Hungarian' variety (or any other plums available, preferably sour or unripe).
- Plums: 5 kg
2
Plums should be washed, pitted, and placed in a suitable cooking container (after adding greens, the mass will increase, so a larger container should be chosen).
- Plums: 5 kg
3
Boil the plums and puree them with a blender.
- Plums: 5 kg
4
Prepare the spices, preferably grind everything in advance.
- Freshly ground black pepper: 1 tablespoon
- Paprika: 1 tablespoon
- Barberry: 1 tablespoon
- Coriander seeds: 1 tablespoon
- Allspice berries (whole): 1 tablespoon
- Cumin (zira): 1 tablespoon
- Cloves: 1 tablespoon
- Imeretian saffron (marigold): 1 tablespoon
- Vegetable seasoning: 1 tablespoon
5
Wash the greens, prepare the onion, garlic, and pepper.
- Parsley: 2 bunchs
- Cilantro: 2 bunchs
- Dill: 2 bunchs
- Basil: 2 bunchs
- Tarragon (estragon): 5 sprig
- Mint: 5 sprig
- Chili pepper: 2 pieces
- Garlic: 2 heads
- Onion: 1 head
6
Add finely chopped greens, chili pepper, onion, garlic, and a spice mix to the plum puree. Blend until the desired consistency is reached. Then bring to a boil over low heat while stirring continuously and pour into sterilized jars if preparing the sauce for storage.
- Parsley: 2 bunchs
- Cilantro: 2 bunchs
- Dill: 2 bunchs
- Basil: 2 bunchs
- Tarragon (estragon): 5 sprig
- Mint: 5 sprig
- Chili pepper: 2 pieces
- Garlic: 2 heads
- Onion: 1 head
- Freshly ground black pepper: 1 tablespoon
- Paprika: 1 tablespoon
- Barberry: 1 tablespoon
- Coriander seeds: 1 tablespoon
- Allspice berries (whole): 1 tablespoon
- Cumin (zira): 1 tablespoon
- Cloves: 1 tablespoon
- Imeretian saffron (marigold): 1 tablespoon
- Vegetable seasoning: 1 tablespoon
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.
