Tkemali is a wonderful Georgian sauce, which is made of plums, garlic and herbs.
What we need:
3 kg plums
5 cloves of garlic
1,5 dried red pepper
2 cups water
300 g of cilantro
250 g of fennel
250 g of mint
1 tablespoon sugar
2 teaspoons salt
Homemade tkemali plums: how to cook
1. Plum wash, sort and trim any damaged or decayed areas on the fruit. To shift the plums in a saucepan, cover with water and cook until it’s mushy, informs Rus.Media.
2. Plums when they cook, grind, separating the bones and return to pot. Add plums dill, tied in a bundle – it is important to leave him like this, because then it will have to be removed. Also add hot pepper, sugar and salt. Plum boil for about half an hour on low heat.
3. Chop the garlic, mint and cilantro. Remove from the pan dill, and instead add garlic and chopped greens. Plum cooking for another 15 minutes.
4. Give asparagus to cool and pour it into sterilized jars. On top add a couple drops of vegetable oil and close the lid.