Plum Sauce (Tkemali)

1. 1

   Wash the plums thoroughly. Place them in a pot, cover with water, and bring to a boil. Cook over medium heat for about 30-40 minutes until the plums are soft and their skins burst.

   40 min

   100°C

2. 2

   Drain the plums, reserving a little of the cooking liquid in case the sauce is too thick. Let the plums cool slightly, then pass them through a sieve to remove the pits and skins. You should get a smooth puree.

   10 min

3. 3

   Meanwhile, finely chop the garlic, cilantro, dill, mint, and red chili pepper. You can use a blender or chop them by hand.

   10 min

4. 4

   Place the plum puree in a clean pot. Add the chopped herbs, garlic, chili pepper, and salt. Mix well. Place over low heat and cook for another 5-10 minutes, stirring constantly to prevent sticking. If the sauce is too thick, add a little of the reserved plum liquid. Taste and add sugar if desired.

   10 min

5. 5

   Remove from heat and let it cool. Transfer the cooled Tkemali to clean, airtight containers and store in the refrigerator.

1 serving ≈ 155 g

Nutrition values are estimates. - means data is unavailable.