Tkemali Sauce is a traditional Georgian recipe for a classic sauce made with cherry plums, garlic and mixed herbs. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Tkemali Sauce.
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Tkemali is a very delicious and flavourful sauce which is very popular in Georgia. Tkemali is the wild sour cherry plum and the sauce is called tkemali after this. This is also made with green (unripe) cherry plums for green tkemali sauce
Ingredients:
1kg Tkemali (sour cherry plums)
10 garlic cloves, mashed
1 bunch Coriander, fresh
1 bunch Fennel fronds, fresh
1/2 bunch Pennyroyal, fresh
Salt and freshly-ground black pepper, to taste
hot chilli flakes, to taste
Method:
Wash the sour cherry plums. Place them in a saucepan and add water until the plums are just covered. Bring the plums to a boil over medium heat. Let them simmer about 15-20 minutes, until softened.
Using a slotted spoon remove the plums from the pan and transfer to a metal sieve (keep the juice in the saucepan). Rub the plums through the sieve into a bowl to separate the pulp from the skin and stones.
Chop the herbs and garlic. Add the chopped herbs and garlic to the plum puree. If the sauce is very thick, add some of the reserved plum juice from the pan.
Stir to combine then season to taste with salt an freshly-ground black pepper. Turn into a clean saucepan, bring to a simmer and cook the sauce for 5-10 minutes, stirring constantly.
Pour the sauce into a sterilized, dry jars or bottles, stopper securely and set aside to cool before labelling and storing.
