Tkemali is the famous Georgian sauce, which is a delicious addition to any meat dish. It turns out very spicy and gives any dish a unique taste and aroma. We will tell you how to cook tkemali from cherry plum for the winter.
Tkemali from the green cherry plum for the winter
Ingredients:
- green plum - 2.5 kg;
- garlic - 15 denticles;
- red bitter pepper - 1 pc .;
- sugar - 1 tbsp. a spoon;
- salt - 1 tbsp. a spoon;
- water - 0.5;
- fresh greens - 100 g;
- seeds of coriander - 2 tsp.
Preparation
So, wash the cherry plum, fill it with cold water and cook for 20 minutes until it is ready. Then, carefully pour the broth into a separate bowl, and grate the berries through a colander. Using a blender, grind coriander seeds with shallow salt, add purified garlic and greens. We drive everything to uniformity and transfer the mass into the rubbed cherry plum. Throw a little red pepper and boil it on a weak fire for about 3 minutes. After that, we taste the sauce, taste it on clean cans, roll it and cool it. We keep tkemali from cherry plums in the refrigerator all winter long.
Tkemali from yellow cherry plum for the winter
Ingredients:
- yellow plum - 3 kg;
- fresh water - 2 items;
- fresh coriander - 300 g;
- stalks of dill - 250 g;
- fresh mint - 250 g;
- garlic - 4 cloves;
- red bitter pepper - 2 pcs .;
- vegetable oil;
- spice;
- sugar - 1 tbsp. a spoon.
Preparation
The yellow plum is sorted, my, put in a pot of water and set to cook. After about 20 minutes, we grind the berries through a colander, so that all the peel and bones go away. Dill bind in a bundle and add to the resulting mass together with pepper and salt. Cook all this for 30 minutes on a small fire, stirring, so that the mixture is not burnt. In the meantime, chop the greens with garlic in a blender. Then gently remove the dill from the tkemali and throw our greens. We languish another 15 minutes, and then we pour the sauce into clean jars, top up a little oil and roll them up with lids. We cool the tkemali, and then we store it in the refrigerator or cellar.
Recipe tkemali from red plum for the winter
Ingredients:
- red plum - 2 kg;
- tomato - 500 g;
- fresh water - 1 item;
- garlic - 6 denticles;
- fresh mint - 4 branches;
- hot pepper - 1 piece;
- coriander - 30 g;
- apple cider vinegar - 2 tsp.
- sugar - 6 tbsp. spoons;
- honey floral - 1 tbsp. a spoon;
- salt - 2 tbsp. spoons.
Preparation
Alycha is thoroughly washed, we take out the bones and put the prepared berries in a saucepan. There we pour filtered water, put on a quiet fire and cook for 10 minutes. Then drain the sponge carefully through a colander and weighed the mixture with a weak boil. Meanwhile, we twist garlic, red hot pepper, fresh greens and ripe tomatoes through meat grinders. Add the resulting mixture to the cherry plum along with the flower honey. Next, pour a little vinegar, throw sugar, salt and cook the sauce for about 5-7 minutes. Do not forget to stir it constantly so that it does not burn out. Finished tkemali from cherry plum is poured over clean jars, close with lids and cool.
Recipe tkemali from cherry plum for the winter
Ingredients:
- red or yellow plum-1 kg;
- coriander fresh - 1 bunch;
- garlic - 5 denticles;
- sugar - 1 tbsp. a spoon;
- hops-suneli - 1 tbsp. a spoon;
- red ground pepper - to taste;
- salt - 2 tbsp. spoons.
Preparation
From the plum we take out all the bones, and put the flesh together with the skin into a deep pan. Now put the dishes on a slow fire and wait for the berry to let the juice. Then add salt, sugar, throw hops-suneli, red ground pepper and finely chopped garlic. All mix well and weigh the sauce on the quietest fire for about 20 minutes. After that, put the chopped cilantro and cook tkemali for another half hour, and then pour over clean jars and roll them up.