Fresh Red Tkemali Sauce
Fresh refrigerated red Tkemali made from ripe sour plums, garlic, pennyroyal, coriander, anise and dried hot pepper. The batch makes roughly 1 litre, depending on the fruit and how much cooking liquid is returned.
Ingredients
Instructions
5 steps- 1
Wash the ripe red Tkemali plums. Put them in a deep pot with 300 ml water, bring to a boil, reduce the heat and simmer for 10 - 15 minutes until soft.
15 min
- 2
Lift out the plums and reserve all cooking liquid. Press the fruit through a sieve into a clean pot, discarding stones and skins. Add reserved liquid gradually until the puree is smooth; some liquid may remain.
- 3
Finely grind the garlic. Strip and crush the pennyroyal leaves and flowers, retaining its stalks. Mix the crushed pennyroyal, fresh coriander leaves, garlic and salt into the plum puree.
- 4
Tie the flowering coriander, anise greens and pennyroyal stalks into one bundle. Submerge it in the sauce with the dried hot red pepper and cook over very low heat for 40 minutes. Taste near the end; add up to 10 g sugar only if the plums are exceptionally sour.
40 min
- 5
Remove the herb bundle and let the sauce cool. Transfer to clean covered containers and refrigerate.
Nutrition
1 serving ≈ 59 g
Nutrition values are estimates. - means data is unavailable.
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