Tkemali Sauce I

Tkemali Sauce I Recipe - Vegetarian Food from Abkhazia, Georgia

Region / culture: Abkhazia, Georgia | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 6 |

Vegetarian diet

Introduction

Tkemali sauce is a popular condiment in Georgian cuisine, known for its tangy and flavorful taste. Made from tkemali plums, this sauce is versatile and can be used as a dipping sauce, marinade, or topping for various dishes.

History

Tkemali sauce has been a staple in Georgian cuisine for centuries, with its origins dating back to ancient times. The sauce is traditionally made during the summer months when tkemali plums are in season, and is often preserved to be enjoyed throughout the year.

Ingredients

1.5 lb (680 g) of tkemali plums (or very unripe plums)
0.25 cup of water
0.75 tsp of whole coriander seeds
1 tsp of fennel seed
2 cloves of garlic, finely chopped
0.5 tsp of salt
1 tsp of cayenne pepper
1 tbsp of minced fresh mint
0.33 cup of minced fresh coriander

How to prepare

Sterilize three one cup ball jars.
Cut the plums in half, remove the seeds, and place them in a heavy pot with the water.
Bring the mixture to a boil, cover, and cook until the plums are soft, which should take about 15 minutes.
Meanwhile, grind everything except the green herbs in a mortar until it forms a paste.
Pass the plums through a Chinois or food mill to obtain a puree, then return the puree to the pot.
Bring the puree back to a boil, add the spice paste, and cook for approximately 5 minutes, or until it thickens.
Remove the pot from the heat and stir in the herbs.
Pour the hot mixture into sterilized jars and seal them if desired. Otherwise, store the mixture in the fridge.

Variations

Add a touch of honey or sugar for a sweeter version of tkemali sauce.
Experiment with different herbs and spices, such as cilantro or parsley, to customize the flavor of the sauce.

Cooking Tips & Tricks

Be sure to remove the seeds from the tkemali plums before cooking to avoid any bitterness in the sauce.

- Grinding the spices in a mortar and pestle will help release their flavors and aromas, enhancing the overall taste of the sauce.

- Store the sauce in sterilized jars to prolong its shelf life and maintain its freshness.

Serving Suggestions

Tkemali sauce pairs well with grilled meats, roasted vegetables, or as a dipping sauce for bread or chips. It can also be used as a marinade for chicken or fish.

Cooking Techniques

The key to making a delicious tkemali sauce is to cook the plums until they are soft and then blend them into a smooth puree. Adding the spice paste and fresh herbs at the end will enhance the flavor of the sauce.

Ingredient Substitutions

If tkemali plums are not available, you can use sour cherries or green plums as a substitute. Adjust the amount of sugar or honey to balance the sweetness of the sauce.

Make Ahead Tips

Tkemali sauce can be made ahead of time and stored in the refrigerator for up to a week. It can also be frozen for longer storage.

Presentation Ideas

Serve tkemali sauce in a small bowl or jar, garnished with fresh herbs or a drizzle of olive oil. It can also be served in individual ramekins for dipping.

Pairing Recommendations

Tkemali sauce pairs well with grilled meats such as chicken, pork, or lamb. It also complements roasted vegetables, rice dishes, or kebabs.

Storage and Reheating Instructions

Store tkemali sauce in sterilized jars in the refrigerator for up to a week. To reheat, simply microwave the sauce for a few seconds or heat it gently on the stovetop.

Nutrition Information

Calories per serving

Each serving of tkemali sauce contains approximately 50 calories.

Carbohydrates

Each serving of tkemali sauce contains approximately 10 grams of carbohydrates.

Fats

Tkemali sauce is low in fat, with each serving containing less than 1 gram of fat.

Proteins

There is minimal protein in tkemali sauce, with each serving containing less than 1 gram of protein.

Vitamins and minerals

Tkemali sauce is rich in vitamin C, thanks to the tkemali 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. Be sure to check for any allergies before consuming.

Summary

Tkemali sauce is a low-calorie condiment that is rich in vitamin C and low in fat and protein. It is a flavorful addition to any dish.

Summary

Tkemali sauce is a tangy and flavorful condiment that is easy to make and versatile in its uses. Whether used as a dipping sauce, marinade, or topping, this sauce is sure to add a burst of flavor to any dish.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was given to me by an old friend who had learned it from her grandmother in the mountains of Georgia. The recipe was for Tkemali Sauce, a tangy and flavorful condiment that is perfect for dipping grilled meats or drizzling over vegetables.

I remember the day my friend handed me the recipe, a tattered piece of paper that had been passed down through generations. She explained to me that Tkemali Sauce was a staple in Georgian cuisine, made with sour plums, garlic, and a blend of herbs and spices.

I was intrigued by the exotic ingredients and the complexity of the recipe. I had never tasted anything quite like Tkemali Sauce before, and I was eager to learn how to make it myself. So, I set out to gather the necessary ingredients and begin my culinary adventure.

The first step was to find sour plums, a key ingredient in Tkemali Sauce. I searched high and low for these elusive fruits, visiting farmers markets and specialty stores in search of the perfect plums. Finally, after weeks of searching, I stumbled upon a small batch of sour plums at a local market. I knew that this was a sign that I was meant to make Tkemali Sauce.

Next, I gathered the remaining ingredients – garlic, cilantro, dill, coriander, and red chili peppers. I spent hours meticulously chopping and blending the herbs and spices, ensuring that each flavor was perfectly balanced. As the sauce simmered on the stove, filling my kitchen with its tantalizing aroma, I knew that I was on the right track.

After hours of preparation, the Tkemali Sauce was finally ready. I eagerly dipped a spoon into the fragrant mixture and tasted it for the first time. The flavors exploded on my tongue – tangy, spicy, and herbaceous all at once. I was transported to the mountains of Georgia, where generations of women had perfected this recipe over centuries.

I shared the Tkemali Sauce with my family and friends, who were equally enchanted by its unique flavor profile. They marveled at how such simple ingredients could come together to create something so complex and delicious. I knew that I had stumbled upon a culinary treasure, and I made a promise to myself to pass this recipe down to future generations.

As the years went by, I continued to make Tkemali Sauce for special occasions and family gatherings. Each time I prepared the recipe, I felt a connection to my friend's grandmother and the generations of women who had come before me. I was proud to carry on this tradition and share it with those I loved.

Today, Tkemali Sauce holds a special place in my heart and my kitchen. It is a reminder of the power of food to connect us to our past and our heritage. I am grateful for the day that I first saw this recipe, and I look forward to sharing it with many more generations to come.