Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Green Tkemali Sauce - ტყემალი

The Hirshon Georgian Green Tkemali Sauce – ტყემალი

★★★★

3.7 from 3 reviews
  • Total Time: 0 hours

Ingredients

Units Scale
  • Ingredients (to make up to 3.2 liters – 13.5 cups):
  • 3 kilos (a bit over 6 1/2 lbs.) of green (unripe) sour plums
  • 1 large whole garlic, minus 2 cloves for spice mixture
  • 150 grams (about 5 1/2 ounces) of fresh green coriander
  • 240 grams (8 1/2 ounces) of fresh dill
  • 60 grams (a bit over 2 ounces) of fresh Lesser Calamint or 30 grams of dried
  • 60 grams (a bit over 2 ounces) of Summer Savory
  • 4 green peppers
  • 50–80 grams (1 3/4 ounces – 2 3/4 ounces) of sugar (optional and dependent upon the sourness of the plums)
  • 3/4 teaspoon of whole coriander seed
  • 1 teaspoon of fennel seed
  • 2 large garlic cloves, peeled and roughly chopped
  • 1 teaspoon of cayenne
  • 1/2 teaspoon of salt
  • 1 teaspoon khmeli – suneli – Use the following dried herbs to make khmeli – suneli:
  • 1/2 tsp finely ground basil
  • 1/2 tsp finely ground parsley
  • 1/2 tsp finely ground dill
  • 1/2 tsp finely ground coriander
  • 1/2 tsp finely ground mint
  • 1/2 tsp finely ground bay leaf
  • 1/2 tsp finely ground summer savory
  • 1/2 tsp finely ground Utskho Suneli, wild blue fenugreek – or substitute regular ground fenugreek
  • 1/2 tsp finely ground marjoram
  • 1/2 tsp finely ground tarragon
  • 2 strands of saffron
  • 1/8 tsp cayenne

Instructions

  1. Preparation: Finely chop the coriander, dill and peppers. Strip the leaves from the Calamint and discard the stalks, if using the fresh version. Finely chop the leaves. Separate the garlic into cloves. Tie the stalks of the Summer Savory together.
  2. Wash plums and add to a deep pan. Add water until the plums are covered (no more).
  3. Heat on high temperature until the plums are boiled and then reduce temperature to simmer the plums. Add the Summer Savory to the simmering plums.
  4. Continue to simmer the plums until they are soft.
  5. Remove the plums from the pan and add to a bowl and leave to cool. Do not discard the water left in the pan.
  6. Remove all of the water remaining in the pan and add it, together with the Summer Savory, to a separate bowl.
  7. Crush the chopped coriander, fresh or dried Calamint and green peppers together. Crush the garlic cloves separately.
  8. Place a sieve over a deep pan and add the cooled plums. Gradually add the plum water that was saved after boiling the plums and firmly press the plums with a wooden spoon. You may need to use your hands to ensure that all of the pulp and juice is strained through the sieve.
  9. Discard the plum stones once all of the pulp and juice has been strained into the pan.
  10. Add the coriander, Calamint and green pepper mixture, together with the crushed garlic. In a mortar with pestle, pound together the coriander seed, fennel seed, remaining 2 cloves of garlic, cayenne, and salt to make a fine paste, stir to thoroughly mix with herbs, add the khmeli – suneli and then add to plums and heat on a medium temperature.
  11. Taste the sauce and if it is too sour add a little sugar (no more than 80 grams) and stir thoroughly.
  12. When the sauce has boiled, add the chopped dill. Stir to mix thoroughly and boil the sauce for one minute.
  13. Allow the sauce to cool before bottling or storing in glass containers.
  14. Serving:
  15. Tkemali sauce can be served with meat, poultry and potato dishes.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

Did you make this recipe?

Tag @thefooddictator on Pinterest, Instagram or Facebook and hashtag it #TFD

Find it online: https://www.thefooddictator.com/the-hirshon-georgian-tkemali-sauce/