Tkemali Sauce

Introduction

History

Tkemali sauce has been a staple in Georgian cuisine for centuries. It is traditionally made during the summer months when plums are in season, and is often served alongside grilled meats and vegetables.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to stew the plums until they are soft to ensure a smooth consistency in the sauce.

- Straining the mixture after removing the seeds will help to create a smoother sauce.

- Adjust the amount of plum liquor to reach your desired consistency.

- Let the sauce cool before serving to allow the flavors to meld together.

Serving Suggestions

Tkemali sauce is traditionally served with grilled meats, such as shashlyk, but can also be used as a dipping sauce for vegetables or drizzled over salads.

Cooking Techniques

Stewing the plums until they are soft and then straining the mixture will help to create a smooth and velvety sauce.

Ingredient Substitutions

If tart plums are not available, you can use sour cherries or green apples as a substitute.

Make Ahead Tips

Tkemali sauce can be made ahead of time and stored in the refrigerator for up to a week. The flavors will continue to develop over time.

Presentation Ideas

Serve Tkemali sauce in a small bowl alongside grilled meats, or drizzle it over a platter of roasted vegetables for a pop of color and flavor.

Pairing Recommendations

Tkemali sauce pairs well with a variety of dishes, including grilled chicken, lamb, or fish. It also complements roasted vegetables and salads.

Storage and Reheating Instructions

Store Tkemali sauce in an airtight container in the refrigerator for up to a week. Reheat gently in a saucepan over low heat before serving.

Nutrition Information

Calories per serving

A serving of Tkemali sauce contains approximately 50 calories.

Carbohydrates

Tkemali sauce is low in carbohydrates, with approximately 10 grams per serving.

Fats

Tkemali sauce is low in fats, with less than 1 gram per serving.

Proteins

Tkemali sauce is not a significant source of protein, with less than 1 gram per serving.

Vitamins and minerals

Tkemali sauce is rich in vitamin C, thanks to the plums used in the recipe. It also contains small amounts of vitamin A and potassium.

Alergens

Tkemali sauce may contain garlic, which is a common allergen for some individuals.

Summary

Overall, Tkemali sauce is a low-calorie condiment that is rich in vitamin C and adds a burst of flavor to dishes.

Summary

Tkemali sauce is a versatile condiment that adds a tangy and fruity flavor to a variety of dishes. Made from tart plums and a blend of spices, this sauce is a staple in Georgian cuisine and is sure to become a favorite in your kitchen as well.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a warm summer day and I was visiting a small village in Georgia, nestled in the Caucasus Mountains. I had heard about a famous sauce called Tkemali that was a staple in Georgian cuisine, known for its tangy and slightly spicy flavor. I was determined to learn how to make it myself.

I wandered through the village, taking in the sights and sounds of the bustling market. The air was filled with the aroma of fresh fruits and vegetables, and I knew I was in the right place. I stopped at a small stall where an elderly woman was selling an array of herbs and spices. I struck up a conversation with her, asking if she knew how to make Tkemali sauce.

Her eyes lit up with excitement as she began to tell me about her family’s traditional recipe. She explained that Tkemali sauce is made from sour plums, garlic, cilantro, and a mix of savory spices. She invited me to her home to watch her make the sauce from scratch.

We walked through the cobblestone streets to her quaint cottage, where the scent of simmering spices greeted us at the door. The woman’s kitchen was a cozy space, filled with pots and pans bubbling away on the stove. She handed me an apron and invited me to join her in the cooking process.

We started by washing and pitting the sour plums, which would serve as the base of the sauce. The woman showed me how to chop the plums into small pieces and simmer them in a pot with water, sugar, and vinegar. The aroma of the plums filled the room, and I could already tell that this sauce would be something special.

As the plums cooked down into a thick, jammy consistency, we added in the minced garlic, chopped cilantro, and a blend of spices including coriander, fenugreek, and cayenne pepper. The sauce bubbled and simmered on the stove, releasing a tantalizing aroma that made my mouth water.

After a few hours of cooking, the sauce had reduced to a velvety smooth texture, perfect for spooning over grilled meats or dipping bread into. The woman ladled the sauce into jars, sealing them with wax to preserve the flavors. She handed me a jar to take home with me, along with a handwritten recipe that I would cherish forever.

I thanked the woman for her generosity and bid her farewell, leaving the village with a newfound appreciation for Georgian cuisine. When I returned home, I couldn’t wait to recreate the Tkemali sauce in my own kitchen.

I gathered the ingredients and followed the woman’s recipe to a tee, savoring every moment of the cooking process. The plums simmered in the pot, releasing their natural sweetness and tartness. The garlic and cilantro added a fresh, herbaceous note to the sauce, while the spices lent a depth of flavor that was truly unforgettable.

As I tasted the finished sauce, I was transported back to that small village in Georgia, where the woman had shared her family’s recipe with me. I knew that this sauce would become a staple in my own culinary repertoire, a reminder of the kindness and generosity of strangers.

From that day on, Tkemali sauce became a beloved tradition in my family. I passed down the recipe to my children and grandchildren, sharing the story of how I learned to make it with each new generation. And every time I spooned the tangy sauce over a piece of grilled chicken or dolloped it onto a piece of crusty bread, I remembered the warm summer day in the Caucasus Mountains when I found this special recipe.

Categories

| Abkhazian Recipes | Abkhazian Vegetarian | Cilantro Recipes | Dill Recipes | Georgian Recipes | Georgian Vegetarian | Plum Recipes | Sauce Recipes |

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