Tkemali Sauce

Tkemali is a wild plum growing in the Caucasus, small and sour in taste. It is used to make a sauce called tkemali. In our region, this type of plum is rare and can be perfectly replaced with wild apricots or cultivated plums from the garden (which are less dense and sour). This Georgian sauce is quite simple to make and is served with fish, meat, and poultry. It also serves as a sour base for the soup called harcho.

Plums

2.25 lbs (apricots)

Garlic

4-5 cloves

Salt

2 tsp

Sugar

3 tsp

Coriander

1 tsp (whole)

Hot Chili Pepper

0.5-1 pc

Dill

0.5 bunch

Cilantro

0.5 bunch

Mint

0.5 bunch

To prepare the tkemali sauce, put the apricots in a saucepan, cover them with water, and place them on the heat. When it starts to boil, there will be a lot of foam, so you need to watch and stir. Boil the apricots for about 15 minutes until they are soft.

Do not pour out the liquid remaining after boiling, as we will need it.

Strain the apricots through a sieve, discard the pits.

In a blender, add garlic, salt, coriander, all the herbs, chili pepper, and sugar. Blend everything into a coarse mixture. Transfer it to a saucepan and mix well.

The classic recipe uses "omalo" mint, which might be hard to find, so regular fresh mint works fine. Dry mint can also be used.

Dilute the mixture with some of the liquid left from boiling the apricots. The consistency should be similar to sour cream.

Place the saucepan on the heat. Bring to a boil, then simmer on low heat, stirring constantly, for 10-15 minutes. Pour the sauce into sterilized jars, add a little vegetable oil on top, and seal with lids.