Tkemali from cherry plum - recipe

Well-known for the whole world tkemali sauce is prepared from plum. Color tkemali from cherry plum depends on the coloring of the fruit: they are yellow, red and maroon flowers. A fragrant, tart sauce perfectly emphasizes the taste of meat dishes.

Georgian cherry plum sauce

Ingredients:

• fruits of plum - 1 kg;
• hot chili - 1 pod;
• garlic - 1/2 head;
• herbs (dill, coriander, ombalo) - 30 grams each;
• spices (ground coriander, uzho-suneli) - 1 tbsp. spoon;
• salt - 1 teaspoon;
• sugar - 2 tsp.

Preparation

The washed plum is placed in a saucepan, adding half a glass of water, covered with a lid. On low heat, cook the fruit until softened for about 20 minutes. We put the digested plum into a strainer or a colander with small, frequent holes. A wooden spatula (or a spoon) grinds the tkemali, in the sieve should remain only bones and peels from the fruit. Waste is thrown away, and the resultant puree is brought to a boil. After the fire was turned off, add salt, sugar, coriander, uхоxo-suneli.

Cut the greens finely, remove the sharp pepper from the seeds and crush, clean and let the garlic through the press. All the prepared ingredients are added to the sauce and mixed thoroughly. The finished product can be prepared for the winter, pouring into sterilized jars or bottles and filling the top with a small amount of vegetable oil, so that the tkemali is not spoiled.

Most likely, many will have questions, what is ombalo and where to get cherry plum? Instead of plum, you can use any sort of sour plum. Ombalo is a kind of wild mint with slightly lemon flavor, so you can use lemon balm instead.

The proposed second recipe of tkemali from cherry plum contains more habitual ingredients.

Ingredients:

• cherry plum - 2 kg;
• thyme - 1 bunch;
• greens - 100 g;
• garlic - 1 head;
• salt, sugar and pepper to taste.

Preparation

Add plum to the pan, add a little water (plum herself gives a lot of juice), add thyme and simmer for 15 minutes. Cooled plum rubbed through a sieve. The resulting mass is cooked for about 1 hour on a small flame, taking time off time foam. In parallel, we prepare the greens: we will wash and dry. Clean the garlic. Greens and garlic cut or grinded blender. In fruit puree we add garlic, greens, pepper, salt and sugar. Of the indicated number of constituents, approximately 2 liters of Tkemali should be obtained.

The sauce poured in cans for a long time is stored in a cool place.

Also try to cook at least the classic Georgian satsivi sauce based on nuts - an ideal addition to meat and fish dishes.