Prune Tkemali Sauce for Winter
The perfect companion to meat and poultry — make it and enjoy! Prune tkemali for winter is no harder to make than any other sauce. With just a little time and effort, you'll have this delicious, comforting Georgian sauce to enjoy in the cold months. It pairs beautifully with all kinds of meat dishes, as well as vegetables.
Alexa
Recipe author
Prune Tkemali Sauce for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 %
2 g
Fats 2 %
1 g
Carbohydrates 95 %
54 g
218 kcal
GI:
100
/
0
/
0
- Start by prepping the ingredients: Sort through the prunes and remove any stems, then wash them under warm running water to rinse off any film on the skins. Cut the prunes in half lengthwise and remove the pits. Put the halves in a heavy-bottomed pot (a Dutch oven or even a cast-iron pot works well) — that's what you'll cook the sauce in. Wash the hot chili pepper, cut out the stem, remove the seeds, and chop it finely; use more or less depending on how spicy you'd like the sauce. Peel the garlic cloves and mince them — on a grater, through a press, or just finely with a knife. Wash the parsley and basil, pat them dry with paper towels, and chop finely. Now for the fun part — cooking the tkemali: 1. Add the salt and sugar to the prune halves in the pot, then set it over medium heat. Bring to a boil, reduce the heat to low, and cook the fruit for 7–8 minutes, stirring often. 2. Add the chopped chili and the spices and stir well. Cook everything together for another 5 minutes. 3. Add the chopped herbs, stir, and cook the sauce for 10 minutes, still over low heat and stirring as you go. 4. Add the garlic, cook for one more minute, then take the pot off the heat and blend the contents until smooth. 5. Return the pot to medium heat, bring to a boil, and cook for 3 more minutes, then ladle the boiling-hot sauce into prepared sterilized jars. Seal them tightly with sterile lids, turn them upside down, and wrap them in a blanket. Leave the jars like that for a day. Your tkemali is ready!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Parsley - 45 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Prunes - 227 kcal/100g
- Hot chili pepper - 40 kcal/100g
- Khmeli-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
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