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Blue Plum Tkemali Sauce for Winter

A tangy sauce that brings your favorite dishes to life! Tkemali sauce has won over a lot of fans — its bright, zesty flavor sticks with you :) Of course, tkemali can be made from green or blue plums, and there are countless variations and little tricks. Here's the recipe I've relied on for years.

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Blue plum dumplings for winter
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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 7 % 1 g
Fats 0 % 0 g
Carbohydrates 93 % 13 g
62 kcal
GI: 71 / 0 / 29
  • Wash the plums and remove the pits.
  • Purée the plums. You can use a blender, or cut them in half and grate them (this is handy if you'd rather keep the skins out of the sauce — as the flesh wears down on the grater, the skin stays in your hand).
  • Put the plum pulp in a saucepan, set it over the heat, and cook for about 10 minutes.
  • Now add the prepared spices: khmeli-suneli, coriander, and pepper. Stir in the salt and brown sugar, and adjust the flavor with pomegranate juice (it should give the sauce a pleasant tartness).
  • Peel the garlic, press it through a garlic press, and stir it into the tkemali.
  • Once it boils, cook the sauce for just a couple of minutes, then ladle it into sterilized jars and seal with lids.
  • After the jars have cooled completely, move them to your storage spot.
  • Enjoy in good health!

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

  • Plum - 42  kcal/100g
  • Fresh frozen plum - 52  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Hops-suneli - 417  kcal/100g
  • Salt - 0  kcal/100g
  • Brown Sugar - 394  kcal/100g
  • Pomegranate juice - 64  kcal/100g
  • Ground coriander - 25  kcal/100g

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