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Georgian Tkemali Sauce

A homemade, delicious, fragrant, and very easy sauce. Oh, tkemali! I could sing its praises endlessly—this gorgeous burst of flavor and aroma. Make a batch and keep it in the fridge—it's the perfect sauce for any dish! You can use plums, blackthorn, or even cherry plums for tkemali. And it's cherry plum tkemali I'm sharing today.

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Tkemali by Georgian
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Tkemali by Georgian
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 % 0 g
Fats 0 % 0 g
Carbohydrates 100 % 7 g
28 kcal
GI: 100 / 0 / 0
    1. Set a pot over the heat, add the washed cherry plums, and cover them with the water. Bring to a boil and simmer the cherry plums over moderate heat for about 20 minutes—the skins and pits should be coming loose. 2. While the cherry plums cook, finely chop the cilantro, crush and mince the garlic, and seed, core, and finely chop the hot pepper. 3. Drain the water off the cooked cherry plums and press them through a sieve into a bowl, leaving just the skins and pits behind in the sieve. 4. Return the cherry plum purée to the heat and bring it to a boil, stirring constantly, then turn off the heat. 5. Add the salt, ground coriander, mint, and utskho-suneli to the purée and stir. 6. Add the garlic, hot pepper, and cilantro and stir thoroughly again. Your tkemali is ready!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Mint fresh - 49  kcal/100g
  • Dried mint - 285  kcal/100g
  • Mint - 49  kcal/100g
  • Cherry plum - 27  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Coriander greens - 25  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Utsho-suneli - 12  kcal/100g

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