For lovers of Georgian cuisine or simply spicy billets we suggest to make for the winter a delicious sauce "Tkemali". And the recipes listed below will certainly help you with this.
How to make "Tkemali" sauce from cherry plums at home - a recipe for winter
Ingredients:
- cherry plum - 990 g;
- garlic large head - 1 pc .;
- granulated sugar - 40 g;
- salt stone - 20 g;
- coriander peas - 1 teaspoon;
- pod of hot pepper - 0,5-1 pcs .;
- dill, mint and coriander - 0.5 bunches each;
- Imeretian saffron - 1 teaspoon.
Preparation
Alycha rinses under running water, we put it in a pan, pour it with water, so that it only covers the fruits and sets them on fire. After boiling, cook the contents of the dishes for fifteen minutes, and then grind the alytic mass through a sieve, separating the bones. Skins can be left, they will give sauce the desired sourness.
Garlic head is dismantled on the teeth, clean them and put them in the bowl of the blender. Then we send a pod of hot pepper, having cut it in half along and removing a seed box with seeds and a peduncle. We also stack garlic with pepper sprigs of washed and dried greens. In the authentic version of cooking tkemali mint is used (ombalo), but in most regions it is almost impossible to find one, so we will use the usual pepper. If desired, at this stage, you can add grated walnuts in a mortar (for the proposed amount of plum - 1 glass). Imeretian saffron and coriander peas are ground in a mortar and added to the rest of the ingredients together with salt and granulated sugar. We punch the mass with a blender, and then add pulp of plum without seeds and again grind until a tender consistency of the sauce is obtained. Try it now for a taste and if necessary add a little more salt and sugar. If the plum is too sweet, you can add a teaspoon of wine vinegar to the sauce. So the taste of tkemali will become more harmonious and balanced.
We shift the piquant mass into a saucepan or a saucepan, place it on the fire and boil after boiling with barely noticeable signs of boiling in the smallest heat for twenty minutes.
We pour out the ready-made sauce "Tkemali" according to the previously sterilized dry jars, sealed with lids cooked for five minutes and let the seasoning cool slowly under a warm blanket or rug.
How to cook Georgian plum sauce "Tkemali" - recipe for winter
Ingredients:
- plum - 1,5 kg;
- garlic teeth - 6 pcs .;
- coriander (herbs) - 2 small bundles;
- granulated sugar - 60 g;
- salt of stone - 45 g;
- hops-suneli - 10 g;
- pod of hot pepper - 0,5-1 pcs .;
- vinegar (9%) - 20 ml.
Preparation
We wash the plums, divide them into two halves and extract the bones. Pulp lay in the saucepan, we pour a little water and we have a capacity on the plate. Let the contents for twenty minutes, then add the chopped chopped hot pepper, after removing it from the seeds, punch the plum with pepper using a blender and put it back on the stove.
We make a sauce of salt, sugar, hops-suneli, stir, cover the container with a lid and let the tkemali languish in the smallest fire for about thirty minutes. Now we squeeze the peeled garlic teeth into the sauce, add the finely chopped cilantro and leave it for another thirty minutes. If the sauce is too thick for you, you can dilute it with water a little. At the end of cooking, pour in the vinegar, stir and dispense the tkemali on sterile and dry jars. We seal the lids, turn the vessels upside down and leave them under a blanket or blanket for slow cooling and self-sterilization.