Sauce Tkemali

Tkemali is a wild plum that grows in the Caucasus region, it is small and sour in taste. A sauce called tkemali is made from it. Since this type of plum is rare for us, it can be perfectly substituted with wild apricot or a cultivated plum from the garden (which is less dense and less sour). The recipe for Georgian Tkemali sauce is quite simple, and it is served with fish, meat, and poultry. It also serves as a sour base for the soup khachapuri.

Plums

1 kg (apricots)

Garlic

4-5 cloves

Salt

2 tsp

Sugar

3 tsp

Coriander

1 tsp (whole)

Hot Pepper

0.5-1 pcs

Dill

0.5 bunch

Cilantro

0.5 bunch

Mint

0.5 bunch

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

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 until you get a paste-like mixture. Transfer it to a saucepan and stir.

The classic recipe uses wild mint called "ombalo", but since it's not available, regular fresh mint can be used. Dry mint is also suitable.

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

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