Plum tkemali

  • Nutrition Facts
  • Calories: 37
  • Protein: 2
  • Fats: 0
  • Carbohydrates: 7

    We are glad to meet you again, dear friends. Today we are again engaged in preparations, although such a dish may well be cooked and not in use. Plum tkemali is that rare case when sauce is appropriate everywhere. It is good for both poultry and meat, and by itself in a bite with fragrant fresh bread. Tkemali is the national Georgian sauce, which has won the hearts and stomachs of millions of people around the world. The recipe for plum tkemali is certainly not one, there are many of them and they all differ in taste, color, pungency and even aromatic notes. And yet it can only be accurately identified by smell. And you can certainly be convinced of this, but a little later. And for now an excursion into history and a few words about the features.

    History of the dish

    Tkemali is a Georgian sauce made from sour cherry plum with the addition of garlic, cilantro and, of course, hops-suneli. Such sauce in Georgia is traditionally served with meat, poultry, fish and even potato and pasta dishes. To add special sophistication, many chefs often use not only cherry plum, but also other berries, but certainly sour ones. Tkemali plum sauce is often made into redcurrant or gooseberry sauce. One of its varieties is Abkhazian asyzbal - a sauce to which, instead of cilantro, red basil and cheber are added. And sometimes, for pungency, a small amount of spicy adjika is also introduced into it. This changes the taste a lot, but the fact that the sauce turns out to be very tasty does not change. And to get exactly what you expect, you need to adhere to the basic subtleties:

    • The sauce does not need to be overcooked. Plum or other main ingredient should be boiled for no more than 20 minutes;
    • You also need to know that plum puree must be boiled well to the state of thick sour cream, otherwise the sauce will turn out to be liquid and will be deprived of the necessary charisma;
    • It is imperative to add spice and sweetness, otherwise it will no longer be tkemali. If all these subtleties are observed, you can get a real classic tkemali from plums, which we have tried to do today.


    • Plums - 1 kg
    • Fresh cilantro - 40 g
    • Fresh dill - 30 g
    • Fresh mint - 20 g
    • Garlic - 2 teeth
    • Chili pepper - 10 g
    • Sugar - 2 tablespoons
    • Salt - 2 tsp
    • Seasoning "Khmeli-suneli" - 2 tsp.


    1. Prepare the ingredients, wash the plums and herbs. Peel the garlic. We clean the chili peppers. We sterilize jars and lids.

      First of all, we prepare the necessary products

    2. Finely chop the cilantro.

      Cut the fragrant cilantro into smaller pieces

    3. Finely chop the dill.

      Chop the dill finely

    4. Chop the mint.

      Real plum tkemali for the winter is prepared in the same way with the addition of mint and it must be chopped well

    5. Combine greens in a bowl, crush garlic to it and add finely chopped chili. Well mix.

      Add chopped garlic and chili to the chopped greens

    6. Put plums in a saucepan, fill with water, bring to a boil, remove from the stove.

      Place the plums in a saucepan with water and bring to a boil and then remove from the stove

    7. Wipe all the plums through a sieve - you get a plum puree.

      Puree the boiled plums

    8. Put the puree in a saucepan, add a mass of herbs, pepper and garlic, add suneli hops, sugar, salt. Well mix.

      Move the finished puree back to the pan and add the spicy mixture of herbs, as well as all the spices and salt with sugar

    9. With a blender we interrupt the mass until smooth.

      We turn everything with a blender in puree

    10. Put on the stove, bring to a boil over low heat and cook for 5-6 minutes, stirring occasionally with a spoon.

      Again we send the future sauce to the stove and cook for about 6 minutes, stirring all the time

    11. Lay out Tkemali in jars, roll up the lids.

      Now the sauce must be poured into sterile jars and rolled up

    12. Turn the cans upside down and leave overnight.

      Put the prepared sauce in jars on the lids and leave in a warm place until it cools completely

    13. We send the blanks for storage in a cool place: cellar or refrigerator.

      But now they need to be sent to the refrigerator and stored on demand, and the need will arise very soon!

    The benefits of the dish

    The benefits of this sauce are great because it contains everything from garlic and healthy plum fiber to chopped herbs and wonderful herbs and spices. By consuming such a sauce, you will not only get great pleasure, but also many bonuses for your body. This recipe for plum tkemali will take pride of place among your preparations for the winter, I'm sure. In the meantime, tell us about your favorite sauces and their specialties. We will be happy to offer their recipes from the pages of our site and will cook it with you. Welcome to the family. Let's make history together. Your HozOboz!

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