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Plum Tkemali
Instructions
I prepare the ingredients needed for the plum tkemali.
Without removing the pits, I put the plums in a saucepan and cover them with water, stopping 2–3 cm short of the top of the plums.
I add the mint sprigs here too – they give the sauce a fresh, very lasting aroma.
Now the plums need to be softened by boiling them for 4–5 minutes.
With a slotted spoon I scoop out all the fruit together with the mint and transfer them to a sieve set over a suitable container. I don't pour out the remaining liquid – it may come in handy for thinning the sauce if it turns out too thick.
I wait about 10 minutes for the scorching steam to leave the plums. Then I rub the mass through the fine mesh by hand, discarding the pits, skins, and the boiled-down mint.
I return the resulting plum purée to the same saucepan.
I put the basil leaves and garlic into a chopper and blitz them.
I add the cilantro and blitz everything again.
I transfer the chopped herbs into the purée.
I add the salt and sugar, making sure to taste the result as I go.
I add the dry seasonings here.
I add a little (70 ml) of the plum broth to make the sauce thinner. I cook it for 5 minutes from the moment it comes to the boil. I keep the heat low, as the bursting bubbles splatter the hot mass.
I pour the spicy sauce into jars and close them with lids.If you like, plum tkemali can be eaten straight after cooking. As for me, I keep it in sealed jars in a cool place until the next harvest. This wonderful spicy sauce with a natural acidifier goes with both meat and fish – do give it a try!
Tips
- 1
Cook with the pits – the "secret" of easy preparation. The pits come out on their own while you rub the mass through the sieve, so there is no need to pick them out in advance.
- 2
Keep the broth – it controls the thickness. The 70 ml of broth make the sauce thinner. Without the broth, tkemali turns out like a purée rather than a sauce.
- 3
Ombalo or mint – the "secret" of the aroma. Pennyroyal (ombalo) is the authentic choice, while regular mint is a compromise. Without mint, tkemali loses its "Georgian" spirit.
- 4
Taste for salt and sugar – it's all about balance. Alycha varies in sourness. Adjust the sugar within 15–22 g to taste. The same principle applies to other kinds of tkemali and meat sauces.
FAQ
Which alycha should I choose? +
Ideally, yellow varieties (Kubanskaya Kometa, Shatyor, Gek) – they are brighter in colour and more sour. Alternatives: red alycha (Naydyona, Puteshestvennitsa) gives a pink sauce, and black alycha (Pramen) gives a dark, thick tkemali. Fresh fruit is firm and glossy, with no dents or spots. Ripe plums are the "premium" option, as they soften well. Under-ripe ones give too sour a sauce. Do not use over-ripe fruit (it loses flavour) or any showing signs of spoilage. Frozen alycha will do, but thaw it completely. For a "premium" result, choose southern farm-grown fruit.
What can I use instead of ombalo? +
Alternatives: regular peppermint (2 sprigs – a compromise), lemon balm (3 sprigs – milder, with a lemon note), spearmint (2 sprigs), or dried mint (1 tsp – less aromatic). Fresh ombalo is the "premium" option and a Georgian classic. Do not use mint with flowers (it turns bitter) or mint that has dried to dust. Add the sprigs while boiling the plums – they release their aroma and are then removed through the sieve. For a "Georgian classic", ombalo is a must.
How long does tkemali keep? +
In sealed jars in a cool place – up to 1 year (without sterilisation, thanks to the natural acidity). At room temperature – up to 6 months. Once opened, in the fridge – 2–3 weeks. Write the date of preparation on the jars. If mould appears, do not use it – throw it away. Don't store it in the sun, or the colour will fade. Take it out about 15 minutes before serving (when cold, it dulls the flavours). It is ideal to use it within the first 6 months. Seal it in small jars of 100–250 ml.
What do you serve tkemali with? +
The classic pairing is with meat: pork, lamb, or beef shashlik; beef steak; lamb ribs; grilled or tabaka chicken; roast turkey; grilled or fried fish; dumplings and khinkali; boiled potatoes; sausages; rice side dishes with meat; suluguni cheese; and even a bowl of borscht. It is a universal spicy sauce for Caucasian cuisine.
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