Georgian Tkemali Sauce (Sour Plum Sauce)

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Georgian Tkemali Sauce is a real, traditional Georgian dish, known as Sour Plum Sauce. A tangy, garlicky sauce made from sour green or red plums, simmered with herbs, a staple condiment for grilled meats across Georgia.\n\nTkemali takes its name from the sour wild plum variety native to Georgia, and this sauce is a cornerstone condiment of Georgian cuisine, traditionally made in both green (early season, tarter) and red (later season, sweeter) versions.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Georgian home cooking, not a generic stand-in for a search term.

재료

서브 10

• 1 kgsour plums (or tart red plums)(움푹 패인)
• 200 ml물
• 6마늘 정향
• 1 tspchili flakes
• 2 tbsp다진 신선한 딜
• 2 tbsp다진 신선한 고수풀
• 1 tsp좋은 바다 소금(맛보기)
• 1 tsp설탕(if plums are very tart, optional)

조리법

1. 1

   Simmer the plums

   Combine plums and water in a pot and simmer for 15 to 20 minutes until the plums fully break down and soften.

2. 2

   스트레인

   Push the softened plums through a fine sieve to remove skins and pits, collecting the smooth pulp.

3. 3

   Blend with aromatics

   Return the strained pulp to the pot, or blend it with garlic, chili flakes, dill and cilantro until smooth.

4. 4

   Simmer again

   Simmer the sauce for another 10 minutes to meld the flavors and reduce slightly.

5. 5

   시즌

   Season with salt, and sugar if the plums were especially tart.

6. 6

   Cool and store

   Let cool completely, then store in a sealed jar in the refrigerator; serve as a condiment with grilled meats, khinkali or bread.

변형

• •

  ダーハ・ケスキン、ダーハ・ゲreネクセル・ビルケン・セゾン・トケマ里・イシン・オルグンラシュママム・イェシル・エрикку・акуранин。

• •

  Esta mulher foi criada pelo Arzt, die Arbeit zu verrichten。

• •

  kuesутоは、fiiriyatofirioの両方を楽ししまс。

저장

남은 음식은 밀폐 용기에 담아 최대 3일 동안 냉장 보관하세요. 쿡탑이나 전자레인지에 물이나 육수를 뿌려 부드럽게 다시 가열하여 질감을 풀어줍니다.

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