Plum tkemali sauce with basil

Plum tkemali sauce with basil


Tkemali is the number 1 sauce in traditional Georgian cuisine. According to the classics, it is prepared from cherry plums, but if you have ordinary plums, it doesn’t matter, the main thing is that they are not too sweet. Serve aromatic tkemali sauce with meat, poultry, fish and many other dishes.

Step by step cooking recipe

Rinse the plums, cut in half and remove the pits. Boil the plums until soft, cool slightly and rub through a sieve. You will get a beautiful smooth plum puree.

Place the plum puree in a cooking pot, add salt and sugar, finely chopped cilantro and basil, chopped garlic, hot pepper and bay leaf. Mix everything well, bring to a boil over medium heat and reduce the sauce to the desired consistency (it took me 10-15 minutes).

Pour boiling tkemali into pre-sterilized jars, seal tightly, wrap and cool. Store cooled sauce in a cool, dark place.

Ekaterina Parshina

Recipe added:

Ekaterina Parshina

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