The traditional sauce of Georgian cuisine is made on the basis of plums. Mint is necessarily added, but it is not taken simple, but ombalo varieties. Unfortunately, it is impossible to get it in our latitudes, so I used the usual one. There are different types of tkemali, but today we will make a yellow one with cilantro and basil.
Main Ingredient: Vegetables / Garlic / Fruit / Plum
Dish: Sauces / Tkemali
Cuisine geography: Georgian / Caucasian
- Yellow plum - 500 Grams
- Garlic - 3 Cloves
- Fresh cilantro - 0.5 Bunch
- Fresh basil - 0.5 Bunch
- Mint - 50 Grams
- Ground coriander - 0.5 Teaspoons
- Salt - 0.5 Teaspoons
- Ground red pepper - 0.25 Teaspoons
How to cook "Tkemali sauce" (recipe in a slow cooker) "
Wash the plums and put them in a multicooker bowl, fill them with water so that it covers them. Cook covered on Soup for 7 minutes.
As soon as the skins on the plums burst, put them in a colander to drain the liquid. Do not discard the latter. Let the fruit cool down.
Wash the greens, dry and cut. Send it to a blender along with chopped garlic and spices. Remove the seeds from the plums, send the fruits there along with 0.5 cups of broth from them. Whisk until smooth.
Salt the sauce, pour into the multicooker bowl and cook in the "Soup" mode for 3 minutes, stirring occasionally. Tkemali can be served immediately, or you can put it in jars under the lid and store in the refrigerator.