3 Simple recipe sauce tkemali
Food / / December 19, 2019
Tkemali - famous Georgian sauce, very tasty and healthy. It is believed that it helps cleanse the body due to the large amount of pectin, which is contained in a cherry plum. Besides pectin it contains a large amount of vitamin C. Since now just cherry plum season, it is simply impossible to resist the culinary experiments! That is why we offer you three different prescription tkemali.
tkemali - Georgian sauce, mainly used with fish, meat, poultry, side dishes of potatoes and pasta. At the core lies tkemali sour plum. Modifications of this sauce lies in the fact that the acid is replaced by other acidic plum fruits, such as gooseberries, red currants.
Unfortunately, there are contraindications sauce: because of the high acidity should not use it for food, if you have any problems with the gastrointestinal tract.
There are red, yellow and green tkemali. Since a friend gave me a whole basket of yellow cherry plums, I chose the yellow option. In the original recipe uses draining tkemali and spice Ombay (marsh mint), but in the absence of these products I have used yellow plum and normal mint. It turned out incredibly delicious!
We also offer you two more options prepare the sauce tkemali.
1. Tkemali with plum
Ingredients
- 1 kg plum;
- 1 head garlic;
- 1 chilli pepper;
- 150 g of peppermint;
- 150 g of coriander;
- 150 g of dill;
- 2 teaspoons of salt;
- 3 teaspoons of sugar;
- 1 teaspoon saffron;
- 1 teaspoon coriander peas.
preparation
Wash the plum, put in a saucepan, cover with cold water and send it to the fire. After boiling, cook vegetables for 15-20 minutes. Welded plum wipe through a sieve. Liquid that remains after cooking, do not throw away, as it will be possible to dilute the sauce if it is too thick.
While plums boiling, in a blender grind all the greens with garlic, fresh hot pepper, salt, sugar, coriander and saffron. Then add this mixture to grated cherry plum and again thoroughly whisk blender.
Send sauce back on the stove, bring to a boil and simmer for another 10 minutes. Ready tkemali expanded in sterilized jars, pour a little vegetable oil on top and close. Store in a cool, protected from light.
My plum was very sour, so I had to add one teaspoon of sugar more. The sauce was very tasty!
2. Tkemali with plums
Ingredients
- 1-2 pods of dried red hot pepper;
- 3 kg plum or cherry plum;
- 250 g of dill (umbrellas and stems);
- 2 cups of water;
- 1-2 tablespoons of sugar;
- 250 g of fresh mint;
- 300 g fresh coriander;
- 4-5 cloves of garlic;
- salt to taste.
preparation
Wash the plums or plum, place in a large saucepan, cover with cold water and put on fire. Once the water has boiled, plum boil for 20-30 minutes or until it seethe.
Wipe the fruit through a sieve. The pulp is again Transfer to a saucepan. dill umbrellas tie thread and add to the sink. There also send hot red pepper and salt. Boil the mixture thickens to about 30 minutes.
While the sauce is cooked, grind in blender all the fresh herbs and garlic. After 30 minutes elapsed, remove the umbrellas dill sauce and discard them. Add the herbs to the sauce with the garlic and cook for another 15 minutes.
Ready sauce pour into sterile jars, add a drop of vegetable oil on top and tighten. Store in a cool, protected from light.
3. Tkemali with walnuts
Ingredients
- 3.2 kg of red plum;
- 150 g of sugar;
- 2 tablespoons of salt;
- 1 tablespoon seasoning hops suneli;
- 50 g of peppermint;
- 220 g of coriander;
- 1 head garlic;
- 150-200 g of walnuts.
preparation
Wash plum, put in a pan and cover with cold water. After boiling, cook for 15-20 minutes until, until the fruit does not seethe, and the peel begins to be easily separated from the pulp. Then wipe cherry plums through a sieve and add, if necessary, some liquid left after cooking.
Chop the herbs in a blender along with the garlic and add the cherry plum. There also put the salt, sugar and hops-suneli. Stir sauce blender and send it to a small fire. Boil for 10 minutes. Then add the chopped walnuts Bring the sauce back to the boil and remove from heat.
Pour tkemali on banks, on top, add a little vegetable oil and close. Store in a cool, protected from light.
Whichever recipe you choose, remember that you can always self-regulate the amount of any ingredient, as it all depends on your taste. If you like a sweeter taste, add more sugar. Or, if you are not very fond of garlic, then add it smaller. And in the last recipe, I added a little hot pepper, because I love hot sauce. No need to worry, that he was ready it was not on the prescription. Just change the ratio accurately, each time trying to sauce.