Name: Cherry plum tkemali for winter
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1
Cuisine: Georgian
Ingredients: cherry plum - 450 g; Sugar - 50 g; Salt - 7 g; Khmeli-suneli - 3 g; Ground chili pepper - 1.5 g; Cheese - 50 g

Georgian

From sour-sweet cherry plum, a thick sauce with a bright, tart, and spicy flavor, known as tkemali, is made. In traditional Georgian cuisine, it is served with meat, chicken, potatoes, and simply with cheese and bread. Boil the cherry plums with water until soft, remove the pits and skins, then mash them into a puree and combine with spices. Thanks to the high acidity of the cherry plums, the sauce will keep for a long time; there is no need to add vinegar or re-sterilize jars filled with the sauce.

Thoroughly rinse the cherry plums in cool water using a colander. Prepare all necessary tools: a pot, a wooden spoon, an immersion blender, a sieve, a bowl, and a jar with a screw lid. To ensure sterility, boil them in water, steam them, or sterilize them in an oven at 150°C for 10 minutes.

Transfer the cherry plums to a pot and add enough water to almost completely cover the fruit. Place the pot over medium heat and bring the water to a boil. Carefully mash the cherry plums with a wooden spoon, then reduce the heat to low. Simmer the cherry plums, stirring occasionally, for about 20 minutes. Remove the pot from the heat and allow the cherry plums to cool slightly.

Strain the cherry plums with the broth through a sieve into a bowl to remove the pits and skin particles. Whisk the resulting mixture with an immersion blender until a smooth puree is obtained.

Return the cherry plum puree to the saucepan. Place over medium heat and warm, stirring constantly, for 10 minutes.

Once the puree begins to boil, add sugar, salt, chili pepper, and khmeli-suneli. Stir thoroughly and simmer the sauce for another 10 minutes. Remove the pot from the heat and pour the hot sauce into a prepared jar. Tightly seal the lid and allow the sauce to cool at room temperature. Store the finished sauce in a dark, cool place.

Serve the fragrant Tkemali sauce with lavash and Suluguni cheese to savor its unique taste.

Cherry plum tkemali for winter

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Cherry plum tkemali for winter

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