Georgian plum sauce Tkemali

This is the Georgian equivalent of ketchup. It's not that they don't use ketchup in Georgia, but Tkemali is a traditional product that is used to garnish roasted and fried meats, stews, vegetables, fried or baked potatoes, and whatnot.

Tkemali meat sauce is made with a type of plum that is very similar to our red janki. In some places in Georgia it is also made with prunes and this is the recipe I am presenting today. In spring, green Tkemali is made from unripe, green plums.

Recipe with jackfruit (unripe or red)

1. Wash the janki and put them in a pot with water to boil.

2. When cooked, mash and rub through a colander to remove the seeds and husks.

3. Then the puree is boiled with the spices.

Recipe with PLUMS

1. Wash and pit the plums.

2. Grind the plums with a meat grinder/blender.

3. Place the plums in a saucepan, add the water and place over medium heat.

4. Press the garlic and add it to the plums along with: coriander powder, black pepper powder, dill, tarragon, cayenne pepper, salt. Stir constantly.

5. After boiling for 20 minutes, add vinegar, stir, wait 2-3 minutes for the pungent odor to evaporate, and add sugar.

6. Cook for another 2-3 minutes, taste and balance the flavors if necessary.

7. Remove from heat (the consistency is similar to the thickness of ketchup) and add a bunch of fresh coriander, finely chopped. Stir and fill jars with the hot mixture, which are sterilized with lids. Boil for 10 minutes after the water boils.

The given quantities make 4 bottles of 250 ml each.

Notes for the recipe for Georgian plum sauce Tkemali

I have modified the recipe very slightly and in addition to the spices listed above I add a very small amount (1 tsp) of cumin and 1 tsp of SMOKED red pepper, which gives a richer flavor in my opinion. I have also prepared Tkemali with red wine instead of water and I add 150 ml of water and 150 ml of wine. A unique taste with which you can pamper yourself and provoke your guests.