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Even from the name of this spicy sauce, one can understand that it came from hot Georgia. Sauce tkemali from plums - a traditional dish of Georgian cuisine, it is prepared with the addition of a large amount of spices, spices and herbs. Tkemali is good for health, but it can only be eaten by those who do not have stomach problems, because the sauce is quite spicy. The traditional recipe for tkemali involves the use of Georgian plums of red or yellow color, their variety is also called tkemali. Today, the recipes for the sauce are very diverse: instead of plums, you can use any berries (gooseberries, currants or thorns), and Georgian mint (ombalo) is replaced with ordinary mint, or it is not added to the dish at all. Sourish tkemali with poultry is especially tasty, but it is eaten with both fish and meat, added to pasta or pizza.
How to make tkemali, how the recipes for this sauce differ, you can find out from this article.
Plum tkemali recipe for the winter
Tkemali plum sauce prepared according to this recipe will not be a shame to treat the most fastidious guests. It will go well with kebabs, barbecue or chicken ham, as well as with homemade cutlets or meatballs.
When preparing tkemali for the winter, you need to stock up on the following products:
- "Oblique" plum in the amount of 1.5 kg;
- a head of garlic;
- ten tablespoons of sugar;
- two tablespoons of salt;
- a teaspoon of ready-made Khmeli-Suneli seasoning;
- 50 ml vinegar.
First, the plums need to be washed, changing the water to clean several times. Now the seeds are removed from the plums, and the garlic is peeled from the husk. Plum wedges together with garlic are passed through a meat grinder.
Having prepared mashed potatoes, add spices, sugar and salt to it. Now put the mashed potatoes on the fire and stir continuously until the plum flows out the juice. After that, you can stir only occasionally so that the sauce does not burn.
It takes about an hour to cook mashed potatoes over low heat, at the end of the process add vinegar, stir and turn off the heat. The sauce is rolled into sterile half-liter jars, after which they are wrapped in a warm blanket.
Delicious classic plum tkemali
To prepare the traditional tkemali plum sauce for the winter, you will have to find a real Georgian plum and swamp mint. Ombalo mint does not grow in our strip, but it can be found dried or ordered through the online spice shop.
Tkemali plum sauce turns out to be sweet and sour, very aromatic and tasty - like all recipes of Georgian cuisine.
For 800 ml of sauce, you will need the following ingredients:
- Georgian plum - 1 kg;
- a tablespoon of salt;
- two and a half tablespoons of sugar;
- 3-5 cloves of garlic;
- a small chilli pod;
- fresh dill - a bunch;
- Georgian mint - a bunch of fresh or a handful of dried;
- a small bunch of cilantro;
- dried coriander - a teaspoon;
- the same amount of suneli (fenugreek).
When all the ingredients are collected, you can start making a classic sauce:
- The plum must be washed and put into a saucepan. Add half a glass of water there, put on fire. Cook over low heat until the rind begins to separate from the plums.
- Mashed potatoes are made from boiled plums by grinding them through a metal sieve or a fine colander.
- The resulting mixture must be brought to a boil over low heat.Then add dry spices.
- Fresh herbs are washed and finely chopped with a sharp knife, then they are also added to the sauce.
- Cut chili peppers as small as possible and add to mashed potatoes, put garlic squeezed through a press here, mix the mass.
- Delicious tkemali sauce is placed in jars and rolled up for the winter using sterile lids.
Traditional Georgian recipes are distinguished by their sharpness, so those who do not really like spicy are advised to reduce the dose of chili or completely remove this ingredient from their dish.
Tkemali from yellow sour plums
Of all the sauce recipes, tkemali can be distinguished, made from yellow plums. FROMThe lions must be sour and not overripe, otherwise the finished dish will look like jam, and not like a spicy sauce.
To feast on delicious sauce in winter, you need to take the following ingredients:
- a kilogram of yellow plums;
- half a shot of sugar;
- a third of a pile of salt;
- 5 cloves of garlic;
- a small pod of hot pepper;
- a small bunch of cilantro;
- the same amount of dill;
- half a teaspoon of ground coriander.
Having prepared the ingredients, they get to work:
- Plums are washed and pitted.
- Grind the plums with a meat grinder or food processor (you can use a blender for small portions).
- Add sugar and salt to the puree and cook it over low heat for 5-7 minutes.
- Allow the mass to cool slightly and pour chopped herbs and spices into the sauce.
- Aromatic tkemali is spread in small glass jars, previously sterilized.
The sauce will turn out to be yellow, so it will differ favorably against the background of red ketchup or adjika.
Tkemali tomato recipe
It is not necessary to use traditional recipes, you can add tomatoes to the dish. It will turn out to be something between tkemali and ketchup, the sauce can be eaten with pasta, kebabs and other homemade dishes.
Products for tomato and plum sauce:
- 1000 g of tomatoes;
- 300 g plums (you need to take unripe plums, they will give the sauce the necessary sourness);
- hot chili pod;
- large head of garlic;
- half a teaspoon of ground red pepper;
- a spoonful of salt;
- a spoonful of ground coriander;
- 250 ml of water.
Cooking this tkemali takes a little longer than usual. You will have to go through the following stages:
- The tomatoes are washed and cut into quarters each.
- Pour some water into a saucepan and stew the tomatoes there for about 30 minutes, until the peel begins to separate from them.
- Cooked and cooled tomatoes are ground through a metal fine sieve.
- Pits are removed from the plums, garlic and chili are peeled. All ingredients are passed through a meat grinder.
- The grated tomatoes are poured into the puree from the plums. Everything is mixed with herbs and spices.
- The whole spicy sauce is simmered for about 15 minutes, stirring continuously with a spoon.
- Now the finished tkemali can be laid out in sterile jars and rolled up with lids for the winter.
Tricks in cooking tkemali
Especially delicious dishes are obtained by those who know some cooking secrets:
- it is better to take unripe plums, they are sour;
- the dishes must be enameled;
- do not put fresh herbs in the boiling mass, the sauce should cool slightly;
- garlic and hot peppers must be chopped very carefully;
- tkemali is stored in an uncorked jar for no more than a week, so the size of the sauce jars is chosen based on the needs of the family.
If done correctly, tkemali will turn out to be spicy and very aromatic, this sauce will become a reminder of summer and sunny Georgia. A big plus of the traditional recipe in the absence of vinegar, thanks to this dish, you can treat children and those who suffer from gastritis.And also, in sour plums there is a lot of vitamin C, tkemali will be an excellent help in maintaining immunity in cold winter.
