Tkemali
20 servings
90 minutes
The green and red versions of tkemali are prepared using absolutely identical technology, but the red version is based on tkemali fruits, a Georgian variety of blackthorn, and the green version is based on sour, unripe plums or cherry plums. The first one goes well with red meat, the second , more sour, goes well with poultry, white meat and white fish. In Tbilisi, duck is prepared with green tkemali.
1
Wash the plums (tkemali) thoroughly.
- Tkemali plums (sour wild plums): 2 kg
2
Place in a pot and cover with water so they are fully submerged. Cook on low heat for 30-40 minutes.
3
Remove from heat, drain the water, and completely cool the fruits.
4
Pass the fruits through a fine sieve to remove the seeds and skin.
5
Prepare a spice mix. Thoroughly wash, dry, and chop the cilantro and dill.
- Cilantro: 2 bunchs
- Dill: 2 bunchs
6
Peel the garlic, crush it, and place it in a mortar with the herbs.
- Garlic: 1 head
7
Add a generous pinch of salt and mash everything into a paste (if you don't want to use a pestle, you can grind the spices in a blender on pulse mode).
- Salt: to taste
8
Wash the hot green pepper, cut it in half, remove the seeds, and chop finely (it's better to do this with gloves to avoid the spicy juice touching your skin).
- Green chili pepper: 2 pieces
9
Combine the ground mixture with pepper and mix it into the fruit puree.
- Green chili pepper: 2 pieces
- Cilantro: 2 bunchs
- Dill: 2 bunchs
- Garlic: 1 head
10
Taste the sauce and add salt if desired.
- Salt: to taste
