Ideally made with the tkemali (plum) of Georgia, cherry and red plums are suitable alternatives.
- 1 kg plums, washed
- 5 garlic cloves, chopped small
- 2 tbsp coriander leaves, chopped
- 15 g pomegranate seeds, fresh
- 1 tbsp peppermint
- 1 red chilli pepper, seeds removed, chopped small
- 5 g cinnamon
- 5 g salt
Put the plums in a pot, fill almost to the top of the plums, cook for 20 to 30 minutes – the time is determined by the type of plum. Remove plums to a sieve over a bowl, leave the cooking liquid. Mash the plums with a spoon to produce a pulp.
Blend the plum pulp with a little of the cooking liquid and the cinnamon, coriander leaves, garlic, pomegranate seeds and red chilli pepper.
Alternately blend the pulp with the cooking liquid and 60 millilitres of pomegranate juice.
Pour into a pot, bring to the boil, add more of the cooking liquid to get required sauce consistency