What to add to tkemali to remove sweetness. What do you need for a spicy sauce

1. Remove the leaves from the ombalo and chop, set aside, and the stems, along with the stems of dill and coriander, put the savory on the bottom of the pan.

2. Pour tkemali fruits over the branches 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 are soft and the bones can be easily separated. Do not worry that there is not much water, as soon as it boils, juice will also begin to stand out from the fruits, and green sprigs will not allow the tkemali to stick to the bottom and burn.

4. Remove the pan from the heat, put 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 it with my hands). At the end, you will have bones and skins from tkemali in a colander.

5. Mix plum puree with broth, add salt, sugar to taste, ground dry red pepper or chopped fresh. Place the saucepan with the tkemali sauce on medium fire. If the tkemali turned 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, pass the garlic through the crusher, and add the chopped ombalo leaves to the tkemali sauce at the very end of cooking, let it boil for half a minute, try if you need to add salt, sugar or pepper.

ready sauce pour tkemali into bottles. You can close it with ordinary plastic lids.

Tkemali sauce has a long shelf life, but the one made from unripe, green plums is best stored in the refrigerator.

Georgian sauces are considered to be one of the most appetizing and rich sauces in the world. What is worth only one tkemali from cherry plum, cooked according to classic recipe at home.

Traditional for caucasian cuisine tkemali sauce goes well with meat dishes. It has a rich, slightly sour taste, favorably shaded aroma and taste of spices, herbs and spices.

cook classic tkemali from cherry plum or plum can be easily done at home. We have selected a few for you. best recipes tkemali, which are suitable for making sauce for every day or for the winter.

Tkemali from plums for the winter - a recipe for Georgian cuisine

Plum tkemali is very simple and extraordinary delicious sauce, which can be prepared for the winter at home. For tkemali sauce any will do a variety of sour plum or even cherry plum. We will also need a number of spices, herbs and spices, which can be found in many supermarkets.

• Georgian cuisine
• Sauces
• Total cooking time: 60 minutes
• Preparation time: 30 minutes
• Cooking time: 30 min
• 10 servings
• 500 g

Tkemal Ingredients:

• Plum or cherry plum - 1 kg
• Garlic - 1 head
• Hot red pepper - 1 pod
• Cilantro - 150 g
• Mint - 100 g
• Fresh dill - 100 g
• Parsley - 100 g
• Coriander - 1 teaspoon
• Suneli hops - 1 teaspoon
• Salt - 2 teaspoons
• Sugar - 4 teaspoons

Cooking:

1. Thoroughly wash the plum or cherry plum, pour cold water and bring to a boil. After boiling, boil for about 15 - 20 minutes over low heat.
2. Drain the plum broth into a separate bowl. It can also be used to dilute the sauce. Grind plum or cherry plum through a sieve.
3. My greens, remove the ponytails. We clean the garlic and pepper. Grind everything with a blender.
4. Place in a saucepan or saucepan plum puree, bring to a boil and simmer for about 10 minutes. Add sugar, salt and spices and simmer for about 5 minutes. If the puree has become too thick, you can dilute it with a little plum broth.
5. Add chopped herbs, garlic and pepper to the sauce. Simmer for another 5-7 minutes, taste. If the sauce is too sour, you can increase the amount of sugar.
6. Pour the finished sauce into sterilized jars and roll up. After cooling, remove to a cold place.
   Ready-made tkemali sauce is perfectly stored in the basement or refrigerator for a long time. If you wish, you can not roll up the jars, but eat tkemali immediately after cooking.

Ready tkemali should be quite sour. It is best served with barbecue or fatty meat dishes.

Tkemali is Georgian name wild, sour plums, as well as a sauce made from such plums. Tkemali sauce is used as a seasoning for fried meat, poultry and potato dishes.

Green Tkemali sauce is made from unripe fruits in spring, while red sauce is made from ripe plums until the end of summer. In this recipe, we will look at how to make the classic Georgian red tkemali sauce.

Ingredients:

• 2 kg red (ripe) plums
• 10 grams of anise
• 30 grams fresh mint
• 40 grams of green flowering coriander (with florets)
• 150 grams of garlic
• 40 grams of salt
• 20 grams of dried coriander (will help preserve the sauce if you are going to store it for a long time) or 20 grams of fresh green coriander leaves
• 10 grams ground red pepper
• If the plums are especially sour, you can add up to 40 grams of sugar.

Preparation and preparation of tkemali sauce:

1. My plums and put in a deep pan. Add 500 ml of water.
2. We heat up at high temperature until the plums boil. Then reduce the heat and leave to simmer for 10-15 minutes until the plums become soft.
3. Remove the plums from the pan and transfer to a bowl. Do not pour out the drain water, but leave it in the pan.
4. Grind the plums through a sieve to make a plum puree.
5. We dilute the puree a small amount water remaining after cooking drain and put on small fire.
6. Grind the garlic, mint and coriander florets. Fall asleep in plum puree. The stems left from the mint and coriander do not need to be cut. We tie them with a thread and place them in a saucepan with boiling sauce. When the tkemali is ready, this bunch will need to be removed from the sauce and discarded.
7. Add anise, salt, hot pepper. Mix thoroughly.
8. Simmer for about 40 minutes, adding occasionally plum water when the tkemali becomes too thick.
9. Let's taste the sauce. If it seems too sour, add a little sugar.
10. Pour the finished sauce into a glass container, and when it cools down, place it in the refrigerator.

Classic cherry plum tkemali - a simple recipe

Tkemali is a classic plum sauce, whose recipe is an essential attribute Georgian cuisine. Tkemali sauce is ideal for vegetables, fried meat, fish, seafood and salad dressings. It is spicy, sweet and sour, fragrant and very appetizing!

To prepare tkemali sauce according to the classic recipe, you will need cherry plum or bold red plums, herbs and, of course, spices and spices. Preparing tkemali is very simple. At the same time, this sauce can be immediately rolled up in jars and stored until winter.

Ingredients:

• 2 kg cherry plum or ripe red plums
• 1 glass of water
• 6 - 8 large garlic cloves
• 1 red hot pepper
• 10 tablespoons chopped fresh cilantro (or 5 teaspoons dry)
• 6 tablespoons chopped fresh dill(or 6 teaspoons dry)
• 2 tablespoons tarragon
• 4 teaspoons chopped fresh peppermint (or 1.5 teaspoons dry)
• 3 teaspoons coriander
• 3 teaspoons hops-suneli
• 4 teaspoons salt
• 2 tablespoons of sugar
• 1.5 teaspoons ground black pepper
• 4 teaspoons lemon juice(if plums are sweet)
• 6 tablespoons pomegranate juice

Cooking:

1. Cut the plums into quarters and remove the pits. We put in a saucepan with a small amount of water, about 200 ml or 1 cup. Bring to a boil over medium heat and simmer for 15 minutes, stirring occasionally.
2. Finely chop the garlic and red pepper. When the plums become soft, drain the water into a separate container. Grind the plums themselves through a sieve to make a puree.
3. We place the plum puree in a saucepan, add spices, herbs, lemon and pomegranate juice, salt and sugar. Stew for another 20 minutes. If the sauce becomes too thick, you can slightly dilute it with plum broth.
4. Transfer the tkemali sauce to glass jars and cut in the refrigerator. If desired, you can order tkemali in sterilized jars, open and eat in winter.

By the way, lemon and pomegranate juice is added only if the plums are ripe and sweet enough. If you are preparing sauce from unripe cherry plum or sour plums you can exclude these ingredients.

Red cherry plum tkemali - a classic recipe

Tkemali is a famous Georgian sour plum sauce that can be made from both green and red cherry plums. Red sauce is made from ripe cherry plums or plums at the end of summer, while green Tkemali is made from unripe fruits in spring.

Let's try to cook tkemali from red cherry plum according to the classic recipe. For this we need simple and complete available ingredients, which can be found in the nearest supermarket.

Ingredients:

• 2 kg red cherry plum
• 2 bunches cilantro (preferably with seeds)
• 2 bunches mint
• 1 bunch dill
• 2 garlic cloves
• Salt - to taste
• Hot pepper - to taste

Cooking:

1. We sort out the cherry plum, wash it and put it in a saucepan. Fill with water so that it slightly exceeds the level of cherry plum, and put on the stove. After the water boils, and the cherry plum peel becomes soft enough, turn off the stove and let the fruits cool.
2. Drain the compote and squeeze the cherry plum. We take a colander and grind the fruits into a paste. Add a little compote to achieve the desired consistency. Cherry plum puree should not be too liquid, but not thick either, because. it will still simmer.
3. Grind the herbs and garlic, add salt and grind in a mortar until smooth. If desired, you can use a meat grinder or blender.
4. Add the resulting mixture to the plum puree and put on a small fire. Simmer the tkemali sauce for about 15 minutes, then pour it into glass container and leave to cool. Store the sauce in the refrigerator. If desired, tkemali can be rolled up for the winter by pouring it into sterilized jars.

Resting on Black Sea coast Caucasus, a rare tourist will not bring tkemali with him - Georgian sweet and sour sauce, which has a piquant spiciness and is ideal for any type of meat, no matter how it is cooked. Traditionally, it is made from sour plums, although other recipes for this sauce are also popular today, when sloes, gooseberries, apples and other fruits and berries are taken as the basis. However classic sauce Tkemali is made from plums.

Plum tkemali sauce for the winter is worth preparing for several reasons. It improves appetite, saturates the body with vitamins, is low in calories, is well stored and gives meat dishes 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. Just 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 option that is considered classic can only be called such. However, following some rules when preparing tkemali will not prevent anyone who wants to get 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 long time at home, even if room temperature. It is only important that the jars are sterilized and hermetically sealed.
• When cooking plums, stir so that they do not burn. To do this, it is best to use a wooden spoon or spatula, although the use of devices made of of stainless steel.
• Enameled containers are used for cooking. They can be replaced by any, with the exception of aluminum. Taboo to use aluminum cookware imposed because this material, in contact with acids, forms harmful substances.
• An important component of tkemali is such a seasoning as marsh mint. It is often replaced with peppermint. The taste is not quite identical, but only real gourmet well familiar with Caucasian cuisine.
• Plums for the sauce must be crushed. To do this, they are first boiled for some time, then ground through a sieve. This allows you to get the sauce of the most fine texture. If this does not seem important to you, then the fruits can be broken 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 down 3-4 times. This must be taken into account when calculating the amount of products to obtain the desired volume of harvesting for the winter.

By following these guidelines, you are sure to make a sauce you can be proud of. Just keep in mind that if you make it a little, it does not even last until winter - almost everyone likes the seasoning, regardless of what kind of 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:

1. Peel the plums, cover their tops with spoons of sugar and leave for a while in a cool place so that they let the juice flow.
2. Put on fire, if necessary, splashing a little boiled water into a container with plums.
3. Bring to a boil, cook for 5-10 minutes and rub through a sieve.
4. Return to fire. Cook, stirring, until the contents of the pot are reduced by half.
5. Add finely chopped greens, crushed garlic, pepper, chopped with a blender, salt and remaining sugar, as well as suneli hops. Continue to cook for 10-15 minutes.
6. Arrange the sauce in sterilized glass containers of small volume, screw them with boiled lids.

After cooling, the classic tkemali can be put away in the pantry - the sauce is well worth normal conditions even if the room is at 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:

1. Grind the peeled plum with a blender.
2. Mix with salt and sugar, put on fire and boil down two to three times.
3. Grind garlic with a blender along with pepper. If you want the seasoning to be less pungent, first remove the seeds from the pepper.
4. Add the garlic-pepper mixture to the sauce, along with the dry seasoning.
5. After boiling 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 more spicy and not as salty as boiled traditional technology. But to prepare such a seasoning is not difficult even for a novice hostess. Besides, it won't take long. We can say that according to the above recipe, the seasoning is prepared in haste.

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:

1. Turn the plum into a puree in any way convenient for you.
2. Crush the garlic with a press.
3. Chop the pepper as finely as possible.
4. Finely chop the greens with a knife.
5. Pour salt and sugar into the plum puree, boil it to the desired density.
6. Cool down. Add greens, pepper, garlic and coriander.
7. Bring to a boil, boil for 2-3 minutes.
8. Divide into jars (sterilized, of course), screw them tightly.

You can store the sauce from yellow plums in the conditions in which it is convenient for you - 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, hops-suneli - to taste;
• garlic - 1 head;
• pomegranate juice (natural) - 100 ml.

How to cook:

1. Grind the peeled plum, mix the puree with salt, sugar, dry seasonings. Bring to a boil and cook until desired thickness.
2. Pass the garlic through the press, mix with the sauce. Pour pomegranate juice into it.
3. Stir and cook for literally 5 minutes.

After distributing the sauce into jars, cork them and, after cooling, put them away for the winter. You can store in a regular pantry.

Plum and tomato tkemali

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 peppers- 1 PC.;
• salt, granulated sugar, fresh herbs- taste.

How to cook:

1. Pour boiling water over the tomatoes, remove the skin from them, break the pulp with a blender.
2. Pour plums with a small amount of water, boil for 5 minutes, wipe through a sieve.
3. Peel apples, grate.
4. Grind the onion with a grater or blender.
5. Do the same with sweet and hot peppers, after removing the seeds from the vegetables.
6. Mix all the ingredients, boil the sauce to the desired consistency.
7. Arrange in sterilized jars, roll up.

Strictly speaking, call cooked according to this recipe tkemali sauce is possible only 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:

1. Put the peeled plums, garlic and pepper into a blender bowl and chop.
2. Grind the greens in the same way.
3. Mix everything by adding salt and sugar. For reliability, use a mixer or blender.
4. Sterilize jars or bottles. Pour the sauce over them, close (you can also use plastic lids).

As soon as the sauce is ready, it must be put in the refrigerator - only in this case it will stand all winter without spoiling. After all, it is cooked without cooking. But this way of cooking tkemali allows you to save a maximum 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;
• nuclei walnuts- cup;
• garlic - 1 head;
• hot pepper - 1 pod;
• fresh herbs - 1 bunch.

How to cook:

1. Finely chop the garlic, pepper and herbs.
2. Grind the nuts in a mortar.
3. Dilute the peanut butter with the sauce.
4. Add garlic, pepper and herbs.
5. Stir with a blender.

This sauce can be eaten immediately or left for the winter. Keep it in the refrigerator no matter how soon you intend 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 fresh fruit there is much less on the table. Those who are not indifferent to classical Georgian cuisine will especially like this seasoning.

Tkemali is traditional Georgian sauce, which has sweet and sour taste and spicy spiciness. It is ideal for meat dishes. This sauce is usually prepared from sour plums. However, there are other recipes for tkemali, where gooseberries, blackthorn, apples, currants and other products are taken as the basis. However classic version made from plums.

cooking secrets

Before proceeding with the consideration of tkemali recipes, it is worth giving a few secrets of its preparation. By following them, you can create an excellent sauce for meat dishes. By the way, any hostess can cook tkemali at home. After all, this does not require special skills and specific equipment. It is enough to follow the recipe and follow some rules. So, the secrets of cooking tkemali:

• Oil and vinegar are not added to this sauce. The workpiece is stored for a long time thanks to heat treatment, as well as the spices that are part of it and are particularly pungent. 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 cook tkemali from plums, preferably sour varieties. Some professionals recommend using slightly unripe fruits for this.
• To prevent the plums from burning during heat treatment, it is necessary to stir them regularly. To do this, it is recommended to use a wooden spatula. As for metal devices, they should not be used. Although the exception is stainless steel products.
• To cook the sauce, you should use only enameled containers or stainless steel. Pots made of aluminum may spoil the product. In addition, this metal, in contact with acids, releases substances harmful to human health.
• Studying the tkemali recipe, Special attention give seasonings. They allow you to give the sauce a unique taste and aroma. To make tkemali original, pennyroyal is added to it, which is often replaced with peppermint. The difference can only be seen true connoisseur Georgian cuisine.
• Plums for the preparation of such a sauce should be crushed. To do this, according to the classic recipe for tkemali, they are boiled, ground through an ordinary sieve. Due to this, the sauce acquires a thinner and more delicate structure. If this is not important, then you can grind the components with 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 must be taken into account that in order to obtain thick product it is boiled almost 4 times.

sauce recipe

Consider the classic recipe for making tkemali. This will require:

• 3 kg stoned plums of sour varieties;
• 2 heads of garlic;
• 200 g cilantro (fresh);
• ½ cup sugar;
• 4 tbsp. l. ordinary salt;
• 10 g marsh either peppermint;
• a few hot peppers.

Cooking steps

So, how to cook tkemali? To begin with, it is worth preparing the main component - plums. Peel them, add sugar (about 3 tablespoons) and place in cool place for a while. Plums should stand and let the juice. Place them on the stove and turn on the heat. If there is not enough juice, add some water (preferably boiled). Bring the contents to a boil and boil for a while (5-10 minutes). Finally, the plums should be rubbed through a regular sieve.

Place the plum puree on the stove and turn on the heat. Boil the mass until its volume decreases by 3-4 times. When this happens, add chopped garlic, bitter pepper grated in a blender, the remaining sugar, chopped herbs, salt and suneli hops to the sauce. Boil the mass for another 10-15 minutes.

Put the finished tkemali sauce into prepared jars (washed and sterilized). Close the containers with pre-boiled lids. When the jars are cool, move the workpiece to a cooler place, such as a pantry.

Simplified version

Many people make tkemali from cherry plum, but it is best to use plums to make the sauce. Consider a simplified recipe:

• 1.5 kg plums of sour varieties;
• 20 g of ordinary salt;
• 50 g of sugar;
• 20 g spices (hops-suneli);
• about 2 heads of garlic;
• no more than two pods of hot pepper.

Let's start cooking

First, peel the plums, and then chop them with a blender. Add sugar and, of course, salt to the resulting mass. Place the container of plums on the fire. Boil the mass until its original volume is reduced by 2-3 times.

Peel the garlic and grind it together with hot pepper, previously peeled from seeds, using a blender. Add the mixture, as well as dry spices, to a bowl with plums. Boil 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 a sauce made according to a simplified recipe different from a classic one? You can store it even at room temperature. The main thing is that the containers are hermetically sealed. Concerning palatability, there are some differences. Tkemali, prepared according to a simplified recipe, is less salty and more spicy.

yellow plum sauce

To prepare tkemali according to this recipe, you will need:

• 1 kg of peeled yellow plums;
• from 20 to 40 g of sugar;
• 30 g of salt;
• a 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 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, peel the plums from the stones, and then chop them. To do this, you can use a meat grinder or blender. Last option preferable, as it is recommended to avoid contact of products with metal.

Peel the garlic and then crush. Also prepare hot peppers. It needs to be de-seeded and chopped. Finely chop the greens. Add to mashed yellow plums. Boil the mass until it is reduced in volume by 2 times. Cool and add coriander, garlic, pepper and herbs. Bring the sauce to a boil and simmer 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 capricious and perfectly tolerates room temperature.

Preparation of tomatoes and plums

To cook red tkemali, you need to prepare following products:

• about 1 kg of plums;
• 1.5 kg of red tomatoes;
• 750 g of sweet pepper;
• 500 g onion;
• 500 g of apples, preferably sour varieties;
• 1 hot pepper;
• salt, fresh herbs, sugar.

Cooking method

First, pour boiling water over the tomatoes. This will remove the skin from them. Grind the pulp of tomatoes with 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 with a grater. Do the same with the bow. You can use a blender to grind it. Prepare other ingredients in the same way: hot and sweet peppers.

Mix all the ingredients in a container and place it on the fire. Boil the sauce until you get the desired consistency. Place the prepared tkemali from plums and tomatoes in sterilized containers and seal tightly. Of course, the taste of such a preparation is significantly different from that prepared according to the classic recipe.

Can you not cook?

There is a recipe for plum tkemali, where the components do not undergo heat treatment. Let's consider it in more detail. To prepare the sauce you will need:

• about 1.2 kg plums, already pitted;
• 2 to 4 pods of hot pepper;
• a head of garlic;
• no more than 50 g of basil;
• 50 g cilantro;
• about 25 g peppermint;
• 20 g of ordinary salt without additives;
• 20 g white sugar.

Cooking process

To make this sauce, grind plums, peeled garlic, and seedless peppers with a blender. Chop the greens 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. Pour the prepared sauce into containers and seal tightly. It is necessary to store such a workpiece in a cool room. At room temperature, the sauce will go bad and won't last until the end of winter.

It should be noted that this method of preparation allows you to save maximum amount all useful substances in the finished tkemali.

Recipe with pomegranate juice

To prepare an extraordinary sauce, prepare:

• 2 kg plums;
• from 60 to 80 g of sugar;
• salt to taste;
• coriander;
• hops-suneli;
• 1 head of garlic;
• 100 ml natural pomegranate juice.

Grind the plums, after removing the seeds from them. Add salt, dry spices and sugar to the resulting puree. Place the mixture on the heat, bring to a boil and simmer until the sauce thickens.

Peel the garlic, pass it through a press and add it to the tkemali. Pour in the pomegranate juice, mix everything and cook for 5 minutes. Pour the finished sauce into sterilized glass containers and close tightly. You can store the workpiece at room temperature. This sauce is perfect for meat dishes. Yes, and it is prepared quickly and easily. Now you know how to cook tkemali.

Tkemali sauce is a guest who came from Caucasian cuisine.

Tkemali sauce at home Georgian recipe

The first thing I want to say is that up to an iota exact recipe tkemali does NOT exist, because in Georgia every housewife prepares this sauce with her own twist. It's like in Austria. But, there is a certain unambiguous set of products, without which tkemali sauce is netkemali.

And so let's start with the essential components of this Georgian tkemali and in parallel we will discuss how they can be replaced in case of absence (or not to be replaced).

1 is a plum of the tkemali variety. Tkemali is a type of cherry plum that grows in Georgia. Her scientific name – Prunus cerasifera or Prunus divaricata. Tkemali are:

1. red;
2. yellow;
3. not ripe (green).

If you take red tkemali, you will have red tkemali recipe, if you take yellow plums, you will have - tkemali from yellow cherry plum recipe.

That is, there are really 2 colors, but they prepare 3 types of tkemali by color. Green tkemali is prepared in spring from still green plums. On the picture real plum tkemali (green and not ripe) with a sprig of sweet cherry in the Georgian market.

And here is how this plum grows in Georgia (a variety of red tkemali and a variety of yellow tkemali). Plums grow, as it were, on the trunk, however, like cherry plums, and not like our garden plums.

What to replace? The closest in taste is the eel plum, it is the least pronouncedly sweet.

2 - ombalo or smart Menta pulegium ( pennyroyal). Although it is a type of mint, it differs from the well-known peppermint and menthol. Outwardly, it is a creeping plant, but the taste and aroma are delicate and light.

What is it being replaced with? usually the smallest amount of peppermint is added (although this is still not the same).

3 is coriander. He is placed in different variations. There is only dry ground coriander added, and there is also finely chopped cilantro in the sauce. Cilantro is the green of coriander. That is, coriander and cilantro are the same plant. Not everyone likes the bright, memorable aroma and taste: the cilantro that is part of the products is to blame, but those who refuse the sauce lose a lot.

Nothing can be replaced!

Other mandatory ingredients of course include: salt, hot red pepper and garlic.

What else is added to the tkemali sauce: dill and ground black pepper.

All about the ingredients. And now how to cook tkemali sauce from cherry plum Georgian recipe.

1. wash the plum and put it in a saucepan to boil. The vast majority of Georgian women do not clean it from the stone, but cook it straight whole. Plums are filled with water and the calculation is approximately 1/2 cup of water per 1 kg of plums. There should not be much water and it should not completely cover the plums. But if you cook green tkemali from unripe plums, you will need a little more water: 1 cup per 1 kg of plums. They should be cooked until soft, but not falling apart. Ripe yellow cherry plum boils literally in 5-7 minutes. Stir occasionally, of course, so that they do not stick to the bottom of the pan and do not burn.
2. when the plums are cooked, put them to drain the “first juice” through a colander. Set aside this plum broth. Then they will need to bring the tkemali to the desired consistency. the rest of the plums should be cool so that they can be rubbed with your hands.
3. When the plum has cooled, wipe it through a colander with circular movements of the hand. As a result, only the skin and bones should remain in the colander. If you cooked pitted plums, then still do not beat with a blender, the result will not be the same.
4. Now add salt and sugar to the puree. Everything here is just for taste. According to your taste. The sauce should be sweet and sour, not sweet. All the zest is in the sourness. Although in ripe yellow tkemali Georgians don't add sugar at all.
5. Now we need a blender with knives. You need to finely grind: cilantro, ombalo, garlic and hot red pepper. Add everything ground to plum puree. In the old days, all this was finely cut and pounded in a mortar. And not a single elderly Georgian woman will tell you how much you need - everything is to your taste, everything to your taste. It is, after all, a work of art. But to get oriented. then you need 2-3 large cloves of garlic per 1 kg of plums and about 10 grams ground coriander for 1 kg of plums.
6. Add ground coriander.
7. Now put the sauce on fire. But first add the drained plum broth, bringing the consistency to not very thick. The sauce tends to burn, so cook in a suitable saucepan. Cook the sauce for 10-15 minutes.
8. That's all and ready!

If you want to prepare the sauce for the winter, then add vinegar to the finished sauce at the very end - 1 tablespoon per 1 liter of sauce.

Adapted plum Tkemali sauce recipe with photo

This detailed recipe tkemali at home, in modern, non-Georgian cuisine.

The main, dominant product of the sauce is plums, the variety and degree of ripeness of which determine the final taste of the dish. If taken for cooking ripe fruits, the sauce will be thick, sweet, delicate in taste. If choose for sauce unripe fruits, the sauce will get more acid, tart taste. Recipe designed with choice in mind unripe plums and it's easy to prepare:

Products for Tkemali sauce:

1. 2 kg plums “Hungarian” (“eel”)”
2. 25 g hot pepper chili without seeds;
3. 100 g green cilantro;
4. 10 g of garlic;
5. 40 g of sugar if the plum is ripe, 80 g if the plum is unripe;
6. 2 g black ground pepper;
7. 2 g salt.

How to cook Tkemali sauce: recipe

Separate the bones from the pulp. Some people boil the plums directly with the pits, and then simply rub the resulting mass through a colander. This is a dangerous event, since the seeds of fruits in water during heat treatment emit hydrocyanic acid- the strongest toxin that can harm the human body.

Peel the pepper and cut into rings, peel the garlic, prepare the spices: salt, sugar, spices.

Finely chop the cilantro greens together with hot pepper (pre-cut into rings it is easier to chop).

Pass the garlic through a garlic press or chop it very finely with a knife.

Put in a separate container: garlic, cilantro, salt, sugar, black ground pepper. Mix everything well.

Put the plums to boil by adding 50-100 ml of water to the pan. If you love thick sauce, then 50 ml of liquid is enough, if it is thicker, then 150 ml can also be poured. Cooking time 35 minutes with occasional stirring.

Rub the boiled plums through a sieve with a medium section or through a colander with small holes.

Add the resulting mass to a container with spices and cilantro, mix.

Put to cook over low heat open lid for 40 minutes (cook the 2nd time). The mass should be boiled twice, then the plum puree will become glossy and shiny, completely give up its taste and aroma, mixing with the rest of the ingredients.

The sauce is ready! Tkemali can be stored in the winter by filling sterilized jars; it can be stored in a regular container in the refrigerator for up to 60 days.

Where to use Tkemali sauce?

Delicious supplement suitable for meat dishes, goes well with, side dishes from, beans, perfectly “gets along” with sausage, kebab burgers. Many people like to drink sauce just from a mug, enjoying a pleasant spicy taste and extraordinary aroma.