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Sauce tkemali


  • 1 kg plums,
  • a bunch of greens (dill, cilantro),
  • 34 cloves garlic,
  • 1 PC. red chili pepper
  • 2 tablespoons of sugar,
  • salt to taste,
  • 50 ml of water.


  1. Place plums in a saucepan, pour water, bring to the boil and boil, stirring occasionally, 10 minutes, to drain from behind the skin.
  2. Garlic pass through the frog. Greens grind in a blender. Hot peppers are also a good grind.
  3. Put the plums in a colander and run it by separating the skin and bones.
  4. In shabby plum mass add sugar to taste and salt, again put on fire and bring to a boil.
  5. Put plum in a mass of garlic, herbs, pepper, mix and boil for 2-3 minutes, removing the foam.
  6. Tkemali sauce is ready. For long term storage it can roll up and store in a cool place.