Yellow Tkemali Sauce Recipe

1. 1

   Place tkemali plums, cilantro, and dill (including the stems) in a pot.

2. 2

   Add 300 ml of water and simmer over low heat until the tkemali skins burst (about 15-20 minutes).

   20 min

3. 3

   Strain the cooled tkemali through a fine-mesh sieve. Use the stems as well.

4. 4

   Mince the herbs and garlic using a meat grinder or chop them finely.

5. 5

   Mix the tkemali puree with the minced herbs, garlic, chili pepper, sugar, and salt.

6. 6

   If the mixture is too thick, you can thin it out with the tkemali broth or boiled and cooled water.

7. 7

   Return to the heat and simmer for 30-40 minutes after boiling, over low heat.

   40 min

8. 8

   To check for readiness, pour a small amount of tkemali onto a plate, let it cool, and run a spoon through the middle. If the line doesn't rejoin, it's ready.

9. 9

   Pour hot into sterilized jars and let cool in an inverted position.

1 serving ≈ 113 g

Nutrition values are estimates. - means data is unavailable.