1. Remove the leaves from the ombalo and chop, set aside, and place the stems, along with the dill and coriander stems, and the savory on the bottom of the pan.
2. Pour tkemali fruits over the branches of herbs, pour in about a glass of water, close the lid and let the contents of the pan boil, then reduce the heat and simmer until the fruits become soft and the seeds can be easily separated. Don’t worry that there is not much water; as soon as it boils, juice will also begin to come out of the fruit, and the sprigs of greenery will prevent the tkemali from sticking to the bottom and burning.
4. Remove the pan from the heat, drain the contents in a colander or sieve (do not pour out the broth), let the tkemali fruits cool, and then wipe them with a wooden spoon (I do this with my hands). At the end, you will have bones and skins from the tkemali in the colander.
5. Mix the plum puree with the broth, add salt, sugar to taste, ground dry red pepper or chopped fresh pepper. Place the pan with tkemali sauce over medium heat. If the tkemali turns out to be liquid, then cook it over low heat; if it is thick, then add a little water. The consistency of the sauce should resemble thin sour cream.
6. Finely chop the coriander, dill, mince the garlic, and add chopped ombalo leaves to the tkemali sauce at the very end of cooking, let simmer for half a minute, taste, add salt, sugar or pepper if necessary.
Pour the finished tkemali sauce into bottles. You can close it with regular plastic lids.
Tkemali sauce can be stored for a long time, but the one made from unripe, green plums is best stored in the refrigerator.
As Mikhail Zhvanetsky said: “Let’s argue about the taste of oysters and coconuts with those who ate them until we are hoarse, until we get into a fight.” This statement fully applies to the attempts of foreigners to prepare the “real” National dish any cuisine: Bulgarian, Italian, French or Georgian. National cuisine, this is not only a list of ingredients mixed in a certain sequence and cooked at a temperature of 100°C. These are smells, plants that have absorbed the juices of their land, dishes, hands, songs.
Georgian cuisine is not the most sophisticated in the world, but it has one feature - seasonings. A Georgian can make up a meal of lavash, a piece of cheese, herbs and wine, and it will be a meal worthy of a king. At the same time, greenery plays a far from passable role in it. It is added to everything without exception. savory dishes fresh or dried. Georgian cuisine is also rich in sauces: satsivi, satsebeli, tklapi, bazhi, tkemali.
It is the latter - tkemali sauce - that we will talk about. Its name was given by the variety of sour plums of the same name, which grow exclusively on Georgian soil. In our area, where tkemali plums do not grow in principle, they use cherry plums (ripe or unripe), any sour plums, sloe, and sometimes gooseberries and even red currants, but this already looks like a gesture of despair. Whatever tkemali is made from, the main thing is that it is sour. Sweet plum sauce is already more like jam, even seasoned with pepper and garlic. Although cooking has seen not such combinations.
There are many recipes for tkemali for the winter, but they are mainly divided into two categories: classic red and green tkemali. The best part is to cook spicy sauce possible at home.
Recipe for classic red Georgian plum sauce
- Rinse the plums, place in a saucepan, add water to the level of the fruit. Bring to a boil over medium heat.
Remove from heat and wait until it cools to room temperature. Take out a slotted spoon and transfer the plums to a colander or sieve. Wipe with a wooden spoon, discard the remaining seeds, collect the skins in gauze and squeeze the juice from them into the grated pulp. If you don’t have a burning desire to mess with the sieve, you can simply remove the plums from the water, remove the seeds, remove the skins and grind in a meat grinder or blender.
- Rinse fresh cilantro thoroughly so that the sand on your teeth does not crunch (brrrrr...).
Chop as finely as possible or pass through a meat grinder/blender, add to the plums.
- Peel the garlic, crush it in a garlic press (garlic press in the world) with salt.
- Everyone decides for themselves the question of the amount of hot pepper to add for themselves, since the taste depends on the color, as they say. If you don’t like spicy food, you don’t have to add pepper at all; garlic will suffice. When you want “something spicy,” you can chop 1/3 of the pod, mix with the total mass and try. If it doesn’t seem like enough, add a little more pepper, but don’t get carried away too much, because it’s still a plum sauce, not a pepper sauce.
For now, leave the garlic and salt in a separate bowl.
- Place plum puree with chopped herbs in a saucepan. If the resulting mass seems too thick, add a little decoction of plums, then put it on medium heat. We arm ourselves with a spoon and constantly stir the future sauce.
- After it has warmed up thoroughly, add garlic and salt, black pepper, sugar, suneli hops, coriander, and saffron. Georgian housewives always add ombalo - flea or swamp mint, which again grows exclusively in the homeland of Shota Rustaveli.
What should we, sinners, do in our middle zone? You can simply ignore this ingredient, as, by the way, most people do, or take our native peppermint or lemon balm. Both fresh and dried herbs are suitable.
- Cook for another 20–30 minutes. Remove from the stove, pour into sterilized (steamed, oven) jars, add vegetable oil to the top and roll up the lids. Cans can be replaced with bottles. Ready sauce Tkemali is best stored in the cold. Don't forget to drain the oil before use.
Red tkemali can also be prepared from sloe - a bushy plum with a tart, astringent taste. It also turns out very tasty, only the color is much darker, more blue than red.
Here is the recipe for tkemali made from thorns and plums:
Green (young) tkemali from cherry plum at home
Young tkemali is made from unripe green cherry plum. There is exactly the same complexity in it as in red tkemali - that is, there is none at all. True, for a city person, finding unripe fruits of any plant can be a difficult task, and everyone gets out of this situation in their own way; they go to a neighboring village, for example, or negotiate with their grandmother at the market. In general, we will proceed from the fact that green cherry plum you still have it. The composition is the same as in red tkemali, but with one difference: instead of plums, green cherry plum is taken, and more fresh herbs are added.
- Boil green cherry plum until tender. It is not difficult to determine this moment - the fruits will crack, but will not spread.
- Transfer to a colander or sieve and let cool.
- Use a spoon to rub the cherry plum so that only the seeds and skins remain.
- Cut the greens and grind in a meat grinder or blender.
- Soak the garlic in water to make peeling easier.
- Grind also, add pepper and salt to the mixture.
- Place the cherry plum puree over medium heat and bring to a boil, then add the garlic-herb mixture.
- To prevent the sauce from being too thick, you can add hot boiled water. After boiling, cook over medium heat for about another hour.
- After an hour, you can taste the sauce for saltiness, sweetness and spiciness. In order to feel the taste of the finished dish, pour a spoonful of sauce onto a saucer and cool (you can put it in the freezer for a few minutes).
If you add anything (salt, sugar, pepper) you need to boil for another 10 minutes.
- While the sauce is cooking, you need to prepare the bottles. Classic methods Everyone knows about sterilization - boil it, hold it over steam, bake it in the oven. And here is another, unusual, but effective option for processing bottles before canning.
- The bottles are washed with soda, the lids are sterilized in boiling water for 15–20 minutes. The boiling sauce is poured into the bottle to the middle or slightly higher, then poured back into the pan, and this must be done in such a way that all the internal surfaces of the bottle are covered, for which it must be slightly twisted. Let the sauce boil well again and pour a ladle into the containers until it splashes out, and immediately screw on the lids. In this form, tkemali does not need to add oil, and can be stored even at room temperature.
And here is a video version of a similar recipe for making green tkemali
This is how green tkemali is prepared in Georgia - video
Tkemali sauce goes well with meat, fish, pasta, and rice. In addition to the fact that it is tasty, it is also healthy, because the sour seasoning makes it easier to digest heavy food.
Video: how to prepare plum sauce using a slow cooker and blender
How to prepare tkemali from berries (currants, gooseberries, dogwoods)
If it happens that you have meat but no plums, and you really want to season it with something sour, tkemali can be made from red currants, gooseberries and even dogwoods.
The article presents the most outstanding recipes for Georgian plum-based sauce. Tkemali from cherry plum is a wonderful compliment to dishes of any cuisine. Many gourmets consider food without tkemali to be incomplete. To prepare the sauce, use plums of any variety. Besides traditional version, modern housewives will be able to cook tkemali in a slow cooker.
Benefits of cherry plum sauce
A sour taste and spicy plum notes give the sauce a special taste. There is not a single gram of fat in the composition, and the number of calories is kept to a minimum. Contains vitamin C and plum pectin. Hot pepper and garlic help stimulate the appetite. It is especially useful to use in winter to prevent colds.
Which plum is better to take?
Traditionally in Georgia, sauce is made from Tkemali plums. However, due to the fact that this plum variety is not available in other regions. The sauce is usually made from sour wild fruits. The softer and riper the plum, the juicier and more aromatic the tkemali will be. In recipes you can often find options for making garden plum sauce.
- Use exclusively wild plum (cherry plum) of any variety. IN ripe fruits The bone should separate well.
- To add a special Georgian flavor, do not skimp on spices. Traditionally it is cilantro, dill, Bell pepper bitter, coriander, mint and suneli hops.
- It is easier to peel the fruit if you pour boiling water over the plum and cool it in cold water.
- You should not cook the sauce for a long time; prolonged heat treatment will kill all the beneficial qualities.
- If you don't add it to the sauce hot pepper, it can be given even to children.
Step-by-step plum tkemali recipe, classic for the winter
Thanks to step-by-step recommendations, even a novice housewife can prepare the sauce no worse than the famous ones Georgian chefs. Prepared for the winter, with a spicy plum flavor, tkemali will go well with your favorite dishes. To quickly and easily prepare the sauce, just follow the step-by-step recommendations.
What can replace plums?
How to prepare:
Remove the seeds from the fruits and boil them slightly. Grind fruit puree through a sieve, puree with a blender. Add salt, add spices, garlic, chopped hot pepper, lightly boil. Pour into treated bottles and store in the refrigerator.
Adjika from plum for the winter tkemali
Ingredients:
- “Hungarian” - 1 kg
- granulated sugar – 2 tablespoons
- red Bell pepper- 5 pieces.
- ground pepper(spice) – ½ tsp.
- large spoon table salt
- hot pepper
How to cook:
Wash the container with a soda solution and treat it in any way. Boil the lids. Sort through the plum fruits, wash them, and remove the pits. Wash the pepper, cut into 3 parts, remove the seeds. Remove excess garlic husks. Turn through a meat grinder. Season with salt, pepper, sugar and stir. Place the basin on the stove and boil. Boil the mixture, stirring regularly. Package the workpiece.
Recipe with ginger and coriander
You will need:
Granulated sugar – 6 teaspoons
- green cilantro
- dill greens
- Apple vinegar
- dry ginger – 2 teaspoons
- salt – 4.2 tsp.
- garlic clove
- dill, parsley
- Walnut
How to cook:
Wash the fruit, remove the seeds, and grind through a meat grinder. Measure required quantity components. Pour the plum puree into a saucepan with a tight bottom, add hot peppers and other spices. Place the sauce on the stove and leave the contents to simmer for 15 minutes. Remove the hot pepper. Fill sterilized containers, cover with lids and screw on. When you open the jar in winter, add herbs, nuts and garlic. Squeeze the garlic through a press, and chop the nuts with a rolling pin.
Recipe with cilantro and fresh parsley
Ingredients:
Dried plum – 95 g
- pepper
- fresh parsley
- garlic clove
- hot peppercorn
- ground pepper (spice)
How to prepare:
Sort the fruits and wash them thoroughly in a basin, put them in a saucepan, and fill them with clean water. It should cover the contents. Filter the broth, grind through a sieve, dilute the sour cream until thick, add crushed garlic, mix with fine salt, chopped capsicum and chopped herbs. Stir, boil, let cool.
Recipe with lemon juice and fenugreek
Required components:
bunch of cilantro
- salt – ¼ tsp.
- garlic clove – 5 pieces
- crushed coriander, ground fenugreek - ½ tsp each.
- lemon juice – ½ cup
- large spoon vegetable oil
- ground red pepper – ¼ teaspoon
- plum fruits – 700 g
How to cook:
Prepare the mixture and boil it. Reduce the flame, cover with a lid, continue cooking until soft. Drain the water. Remove the seeds and rub through a sieve. Chop the cilantro. Crush the garlic. Place the fruit back into the pan and add the fenugreek, coriander, garlic and cilantro. Water lemon juice, sprinkle with red pepper. Boil the prepared mixture, hold for a couple of minutes, remove from heat. Cool the workpiece to room temperature, transfer to the processed liter jar. Pour oil to the top, close the lid.
Tkemali is traditional Georgian sauce, which has sweet and sour taste And spicy spiciness. It fits perfectly meat dishes. This sauce is usually made from sour plums. However, there are other recipes for tkemali, which are based on gooseberries, sloe, apples, currants and other products. However classic version They are made from plums.
Cooking secrets
Before we start looking at tkemali recipes, it’s worth citing a few secrets of its preparation. By following them, you can create great sauce for meat dishes. By the way, any housewife can cook tkemali at home. After all, this does not require special skills or specific equipment. It is enough to follow the recipe and adhere to some rules. So, the secrets of preparing tkemali:
- No oil or vinegar is added to this sauce. The workpiece is stored long time thanks to heat treatment, as well as spices that are part of it and are particularly spicy. Even at room temperature, the product will not deteriorate. The most important thing is properly prepared jars. They must be thoroughly washed, sterilized and hermetically sealed.
- It is best to prepare tkemali from plums, preferably sour varieties. Some professionals recommend using slightly unripe fruits for this.
- To prevent plums from burning during heat treatment, they must be stirred regularly. It is recommended to use a wooden spatula for this. As for metal utensils, they should not be used. Although the exception is stainless steel products.
- To cook the sauce, you should use only enamel or stainless steel containers. Aluminum pans can spoil the product. In addition, this metal, when in contact with acids, releases substances harmful to human health.
- When studying the tkemali recipe, pay special attention to seasonings. They allow you to flavor the sauce unique taste and aroma. To make tkemali original, mint is added to it, which is often replaced with peppermint. Only the difference can be noticed true connoisseur Georgian cuisine.
- To prepare this sauce, plums should be crushed. For this, according to classic recipe tkemali, they are boiled and ground through a regular sieve. Thanks to this, the sauce acquires a thinner and more delicate structure. If this is not important, then you can grind the components using a blender or pass everything through a meat grinder. This will greatly simplify and, of course, speed up the process.
- When calculating the number of components, it is necessary to take into account that to obtain thick product it is boiled down almost 4 times.
Sauce recipe
Let's look at the classic recipe for making tkemali. To do this you will need:
- 3 kg pitted sour plums;
- 2 heads of garlic;
- 200 g cilantro (fresh);
- ½ cup sugar;
- 4 tbsp. l. regular salt;
- 10 g of pennyroyal or peppermint;
- several hot peppers.
Cooking steps
So, how to cook tkemali? First you need to prepare the main component - plums. Peel them, add sugar (about 3 tablespoons) and place in a cool place for a while. The plums should stand and release their juice. Place them on the stove and turn up the heat. If there is not enough juice, add a little water (preferably boiled). Bring the contents to a boil and simmer for some time (5-10 minutes). Finally, grind the plums through a regular sieve.
Place the plum puree on the stove and turn on the heat. Cook the mass until its volume decreases by 3-4 times. When this happens, add chopped garlic, ground hot pepper in a blender, remaining sugar, chopped herbs, salt and suneli hops to the sauce. Cook the mixture for another 10-15 minutes.
Place the finished tkemali sauce in prepared jars (washed and sterilized). Close the containers with previously boiled lids. Once the jars have cooled, move the jars to a cooler place, such as a pantry.
Simplified version
Many people prepare tkemali from cherry plums, but it is best to use plums to make the sauce. Let's look at a simplified recipe:
- 1.5 kg of sour plums;
- 20 g regular salt;
- 50 g sugar;
- 20 g of spices (khmeli-suneli);
- about 2 heads of garlic;
- no more than two pods of hot pepper.
Let's start cooking
First, peel the plums and then grind them using a blender. Add sugar and, of course, salt to the resulting mass. Place the container with plums on the fire. Cook the mass until its original volume is reduced by 2-3 times.
Peel the garlic and chop it together with the hot pepper, previously cleared of seeds, using a blender. Add the mixture, as well as dry spices, to the container with the plums. Cook the tkemali sauce for another 6-7 minutes. Finished product Remove from heat, pour into sterilized jars and seal tightly.
Is there a difference?
Is the sauce prepared according to a simplified recipe different from the classic one? You can even store it at room temperature. The main thing is that the containers are hermetically sealed. Concerning taste qualities, then there are differences. Tkemali, prepared according to a simplified recipe, turns out less salty and more spicy.
Yellow plum sauce
To prepare tkemali according to this recipe you will need:
- 1 kg peeled yellow plums;
- from 20 to 40 g of sugar;
- 30 g salt;
- head of garlic;
- 1 hot pepper;
- 50 g cilantro (fresh);
- 50 g fresh dill;
- 10 g ground coriander.
The amount of sugar depends on how much sweet plum. If necessary, the amount of this component can be increased.
So, let's begin…
Tkemali for the winter according to this recipe is prepared quickly and simply. First, remove the pits from the plums and then chop them. To do this, you can use a meat grinder or blender. The latter option is preferable, since it is recommended to avoid contact of products with metal.
Peel the garlic and then crush it. Prepare hot peppers as well. It needs to be cleared of seeds and chopped. Finely chop the greens. Add to the yellow plum puree. Cook the mixture until it reduces by half in volume. Cool and add coriander, garlic, pepper and herbs. Bring the sauce to a boil and cook for a few minutes.
Pour the finished tkemali into sterilized jars and seal tightly. You can store the workpiece in any conditions: in the pantry, cellar, refrigerator. The sauce is not fussy and tolerates room temperature well.
Preparation of tomatoes and plums
To prepare red tkemali, you need to prepare following products:
- approximately 1 kg of plums;
- 1.5 kg of red tomatoes;
- 750 g sweet pepper;
- 500 g onions;
- 500 g apples, preferably sour varieties;
- 1 hot pepper;
- salt, fresh herbs, sugar.
Cooking method
First, pour boiling water over the tomatoes. This will allow you to remove the skin from them. Grind the tomato pulp in a blender. Place the plums in a saucepan, cover with water, cook for no more than 5 minutes, then remove them from the heat and rub through a regular sieve.
Peel and chop the apples using a grater. Do the same with the onion. A blender can be used to grind it. Prepare the other ingredients in the same way: hot and sweet peppers.
Mix all the ingredients in a container and place it on the fire. Cook the sauce until you reach the desired consistency. Place the prepared plum and tomato tkemali into sterilized containers and seal tightly. Of course, the taste of such a preparation is significantly different from that prepared according to the classic recipe.
Is it possible not to cook?
There is a recipe for plum tkemali, where the components do not pass through heat treatment. Let's take a closer look at it. To prepare the sauce you will need:
- about 1.2 kg of already pitted plums;
- from 2 to 4 pods of hot pepper;
- head of garlic;
- no more than 50 g of basil;
- 50 g cilantro;
- approximately 25 g peppermint;
- 20 g regular salt without additives;
- 20 g white sugar.
Cooking process
To make this sauce, grind plums, peeled garlic, and seeded peppers using a blender. Chop the greens in the same way. Combine all ingredients and mix. Add salt and sugar to the resulting mass. To mix everything well, use a blender or mixer.
Sterilize jars and lids. Place the prepared sauce in containers and seal tightly. This product must be stored in a cool place. At room temperature, the sauce will spoil and will not last until the end of winter.
It is worth noting that this cooking method allows you to save the maximum amount of all useful substances V ready-made tkemali.
Recipe with pomegranate juice
To prepare an extraordinary sauce, prepare:
- 2 kg plums;
- from 60 to 80 g sugar;
- salt to taste;
- coriander;
- khmeli-suneli;
- 1 head of garlic;
- 100 ml natural pomegranate juice.
Grind the plums, first removing the pits. Add salt, dry spices and sugar to the resulting puree. Place the mixture on the fire, bring to a boil and cook until the sauce thickens.
Peel the garlic, pass it through a press and add it to tkemali. Pour in the pomegranate juice, stir everything and cook for 5 minutes. Pour the finished sauce into sterilized glass containers and close tightly. The workpiece can be stored at room temperature. This sauce is perfect for meat dishes. And it’s easy and quick to prepare. Now you know how to cook tkemali.
While vacationing on the Black Sea coast of the Caucasus, it is rare that a tourist will not bring tkemali with him - Georgian sweet and sour sauce, which has a piquant pungency and is ideal for any type of meat, no matter how it is prepared. Traditionally, it is prepared from sour plums, although other recipes for this sauce are also popular today, using sloe, gooseberries, apples and other fruits and berries as a base. However classic sauce Tkemali is made from plums.
Tkemali plum sauce is worth preparing for the winter for several reasons. It improves appetite, saturates the body with vitamins, is low in calories, stores well and gives meat dishes a unique taste. We present for our readers 7 recipes for plum tkemali sauce, including the classic one, as well as tips for preparing the popular Caucasian seasoning.
Culinary secrets
Any housewife can prepare tkemali sauce for the winter at home, even if she does not have significant culinary experience. It is enough to follow a few simple recommendations and try to follow the recipe. The last requirement does not apply to housewives with experience home canning: They can get creative by combining seasonings to their liking. Moreover, in Georgia tkemali is prepared in different ways, there is no single recipe for this sauce, and the version that is considered classic can only be called such only conditionally. However, following some rules when preparing tkemali will not hurt anyone who wants to get a plum sauce identical to the original one.
- For tkemali, it is better to choose plums of sour varieties; it is even permissible to use slightly unripe fruits.
- It is not customary to add vinegar and oil to tkemali sauce. Spicy seasonings, included in its composition, as well as long-term heat treatment, allow you to store the workpiece for a long time at home, even at room temperature. It is only important that the jars are sterilized and hermetically sealed.
- When cooking plums, it is necessary to stir them so that they do not burn. For this, it is best to use a wooden spoon or spatula, although the use of stainless steel utensils is also acceptable.
- Enameled containers are used for cooking. They can be replaced with any kind, with the exception of aluminum ones. Taboo on use aluminum cookware imposed because this material forms harmful substances when in contact with acids.
- An important component of tkemali is a seasoning such as mint. It is often replaced with peppermint. The taste is not entirely identical, but only a real gourmet, well familiar with Caucasian cuisine.
- The plums for the sauce must be chopped. To do this, they are first boiled for some time, then ground through a sieve. This allows you to get the sauce as finely textured as possible. If this does not seem important to you, then the fruits can be smashed with a blender or turned through a meat grinder - this will greatly simplify and speed up the process of preparing liquid seasoning.
- In order for the plum sauce to be thick enough, it is boiled 3-4 times. This must be taken into account when calculating the amount of products to obtain the desired volume of preparation for the winter.
By following these guidelines, you are sure to create a sauce you can be proud of. Just keep in mind that if you don’t make enough of it, it won’t even last until winter - almost everyone likes the seasoning, no matter what cuisine the eaters prefer.
Classic tkemali sauce recipe
What do you need:
- plums (peeled) – 3 kg;
- garlic – 2 heads;
- fresh cilantro – 0.2 kg;
- sugar – 0.5 cups;
- salt – 4 tbsp. l.;
- hops-suneli – 20 g;
- swamp mint (can be replaced with peppermint) – 10 g;
- hot pepper – 2 pods.
How to cook:
- Peel the plums, sprinkle the tops of them with spoons of sugar and leave for a while in a cool place so that they release the juice.
- Place on the fire, pouring a little boiled water into the container with the drains if necessary.
- Bring to a boil, cook for 5-10 minutes and rub through a sieve.
- Return to heat. Cook, stirring, until the contents of the pan are reduced by three.
- Add finely chopped herbs, crushed garlic, blended pepper, salt and remaining sugar, as well as suneli hops. Continue cooking for 10-15 minutes.
- Place the sauce in sterilized small glass containers and screw on the boiled lids.
After cooling classic tkemali you can put it in the pantry - the sauce stands well when normal conditions, even if the room temperature is room temperature.
A simple recipe for tkemali sauce
What do you need:
- plum – 1.5 kg;
- salt – 20 g;
- sugar – 50 g;
- hops-suneli – 20 g;
- garlic – 2 heads;
- hot pepper – 1.5-2 pods.
How to cook:
- Grind the pitted plums in a blender.
- Mix with salt and sugar, put on fire and reduce by two or three times.
- Grind the garlic in a blender along with the pepper. If you want the seasoning to be less hot, remove the seeds from the pepper first.
- Add the garlic-pepper mixture to the sauce and add the dry seasoning.
- After cooking the sauce for another 6-7 minutes, remove it from the heat and pour into sterilized containers.
This sauce, like the classic one, also does not require special storage conditions. It turns out less tender, but sharper and not as salty as cooked according to traditional technology. But preparing such a seasoning will not be difficult even for a novice housewife. Besides, it won't take much time. We can say that according to the given recipe, the seasoning is prepared in a hurry.
Yellow plum tkemali
What do you need:
- plum (peeled) – 1 kg;
- sugar – 20-40 g (depending on how sweet your plum is);
- salt – 30 g;
- garlic – 1 head;
- hot pepper – 1 pod;
- fresh cilantro – 50 g;
- fresh dill – 50 g;
- ground coriander – 10 g.
How to cook:
- Puree the plums in any way convenient for you.
- Crush the garlic with a press.
- Chop the pepper as finely as possible.
- Finely chop the greens with a knife.
- IN plum puree add salt and sugar, boil it to the desired thickness.
- Cool. Add herbs, pepper, garlic and coriander.
- Bring to a boil, simmer for 2-3 minutes.
- Distribute into jars (sterilized, of course), and screw them tightly.
You can store yellow plum sauce in the conditions in which you are comfortable - the seasoning is not capricious, it lasts all winter even at 23-24 degrees.
Plum tkemali with pomegranate juice
What do you need:
- plum – 2 kg;
- sugar – 60-80 g;
- salt - to your taste;
- coriander, khmeli-suneli - to taste;
- garlic – 1 head;
- pomegranate juice (natural) – 100 ml.
How to cook:
- Grind the peeled plums, mix the puree with salt, sugar, and dry seasonings. Bring to a boil and cook until desired thickness.
- Pass the garlic through a press and mix with the sauce. Pour pomegranate juice into it.
- Stir and cook for literally 5 minutes.
After distributing the sauce into jars, seal them and, after cooling, put them away for the winter. Can be stored in a regular pantry.
Tkemali from plums and tomatoes
What do you need:
- plum – 1 kg;
- tomatoes – 1.5 kg;
- sweet pepper – 0.75 kg;
- onions – 0.5 kg;
- sour apples – 0.5 kg;
- hot pepper – 1 pc.;
- salt, granulated sugar, fresh herbs- taste.
How to cook:
- Pour boiling water over the tomatoes, remove the skin, and puree the pulp with a blender.
- Pour the plums a small amount water, cook for 5 minutes, rub through a sieve.
- Peel the apples and grate.
- Chop the onion too using a grater or blender.
- Do the same with sweet and bitter peppers, first removing the seeds from the vegetables.
- Mix all ingredients, boil the sauce to the desired consistency.
- Place in sterilized jars and seal.
Strictly speaking, call it cooked according to this recipe Tkemali sauce is only possible with a big stretch, but its taste will definitely not disappoint you.
Tkemali without cooking
What do you need:
- plum (already pitted) – 1.2 kg;
- hot pepper – 2-4 pods;
- garlic – 1 head;
- basil – 50 g;
- cilantro – 50 g;
- peppermint – 25 g;
- salt – 20 g;
- sugar – 20 g.
How to cook:
- Place the peeled plums, garlic and pepper in a blender bowl and chop.
- Chop the greens in the same way.
- Mix everything, adding salt and sugar. To be on the safe side, use a mixer or blender.
- Sterilize jars or bottles. Pour the sauce over them, close (you can also use plastic lids).
As soon as the sauce is ready, it needs to be put in the refrigerator - only in this case it will last all winter without spoiling. After all, it is prepared without cooking. But this method of preparing tkemali allows you to preserve the maximum of useful substances contained in its constituent components.
Tkemali sauce with walnuts
What do you need:
- tkemali sauce (made according to any of the above recipes) – 1 l;
- kernels walnuts- cup;
- garlic – 1 head;
- hot pepper – 1 pod;
- fresh herbs - 1 bunch.
How to cook:
- Finely chop the garlic, pepper and herbs.
- Grind the nuts in a mortar.
- Mix nut butter with sauce.
- Add garlic, pepper and herbs.
- Stir with a blender.
This sauce can be eaten immediately or left for the winter. It should be stored in the refrigerator no matter how soon you plan to eat it.
Tkemali sauce – classic seasoning to meat. It is equally pleasant to eat at any time of the year, but especially in winter, when there is much less fresh fruit on the table. Those who are partial to classic Georgian cuisine will especially like this seasoning.
Loading...