Tkemali sauce with slices of vegetables
The classic Georgian tkemali sauce is quite sour. If you do not live in the southern latitudes, then the sauce made from unripe cherry plum will be, to put it mildly, inedible. I had sad experience in making tkemali from cherry plum collected near Minsk in rainy summers. The taste of the sauce resembled at the same time lemon, vinegar and citric acid combined. Attempts to regulate the acid with sugar gradually brought it to a state of jam, but this did not save. I had to look for alternatives, since the store ketchup is not quoted in the family.
In this recipe for tkemali sauce, I adapted the ingredients for the middle and server latitudes and got a thick base into which you can add various seasonings to your liking. Sauce with small pieces of garlic, pepper and shallot is suitable for meat, and put herbs (mint, cilantro, etc.) and spices to your taste.
- Time: 60 minutes
- Quantity: 500g
Ingredients for tkemali sauce with slices of vegetables:
- 400 g of blue plums;
- 300 g tomato;
- 120 g shallots;
- 4 cloves of garlic;
- 2 red chili peppers;
- 1 green hot pepper;
- 15 g ground paprika;
- 25 g of corn starch;
- salt, olive oil, sugar;
Method for making tkemali sauce with pieces of vegetables.
Tkemali sauce ingredients with slices of vegetables. I take plums ripe and sweet, with them the sauce is tastier. The sauce from unripe plums, in my opinion, is very sour and watery, or the resulting mashed potatoes need to be boiled for a long time until thick.
Bones from plums do not need to be taken out, but we cut the tomatoes into quarters. Put plums and tomatoes in a deep pan, tightly close the lid. Cook at a slow boil for 30 minutes (at the very beginning you can add a little water).
While the tomatoes and plums are languishing, we cut as small as possible all the vegetable additives to the sauce: garlic, shallots, red and green chili peppers. Fry small pieces of vegetables in olive oil, do not cook for long, just lightly let them lightly in oil.
When the plums and tomatoes boil well, we discard them on a sieve or colander, wipe the mass with a tablespoon. The mashed potatoes will turn out thick, and the seeds and peel will remain in a colander.
We combine the fried vegetables and plum puree, the finished mass will look like a thick jelly.
Corn starch (can be replaced with potato) is diluted in cold water and poured into a bowl with hot plum puree in a thin stream, add sugar, salt and all ground burning paprika to the same. Mix and bring to a boil over low heat. After starch thickens the sauce, you can remove the pan from the heat.
We shift the tkemali sauce into clean jars. From the ingredients in this recipe, I got about 500 grams of the finished product.
We sterilize the jar for about 20 minutes, if this preparation needs to be stored for the winter. Pour a tablespoon of vegetable oil over the sauce to protect it from spoilage. And if the sauce is needed already for dinner, then it can be stored in the refrigerator for about 10 days.
Now I advise you to fry a good steak and pour it with thick homemade tkemali sauce with slices of vegetables, or serve it with mouth-watering home-made sausages. Enjoy your meal!