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There are dishes that are the hallmark of a particular country. Such is the fragrant Georgian tkemali, which is now eaten and cooked with pleasure in different parts of the world.
According to the classic recipe, this sauce is made from cherry plums of varying degrees of ripeness. But it is quite possible make tkemali sauce from thorns. The astringency inherent in thorny will make its taste exquisite and give it a zest.
Advice! If you want the thorns to be less tart, wait for the frost. After them, the berries become sweeter, and the astringency decreases.
The main ingredients of the classic tkemali recipe are cherry plums, cilantro, mint and garlic. Various additions of your favorite spices and herbs allow you to make your own sauce with an original taste. But first, let's try to make thorn tkemali according to the classic recipe.
Tkemali - a classic recipe
It will require:
- 2 kg of thorns;
- glass of water;
- 4 tbsp. tablespoons of salt;
- 10 cloves of garlic;
- 2 pods of hot pepper;
- 2 bunches of dill and cilantro;
- 10 peppermint leaves.
We remove the bones from their thorns and sprinkle it with salt so that the fruits let out juice. If there is not enough juice, add water to the plums and cook for 5 minutes.
Add chopped hot pepper and cook the same amount.
Now it's time to add the chopped greens. After boiling the sauce for another 2 minutes, add the mashed garlic. After stirring, turn off the fire. We turn mashed potatoes into a homogeneous mass using a blender. This sauce keeps well in the refrigerator. For winter harvesting, tkemali should be boiled again and immediately poured into sterile dishes. We seal it tightly.
Among the various recipes for sloe sauces, there is a very original one with the addition of walnuts.
Blackthorn tkemali with walnuts
There are very few nuts in this version of the sauce, but they create a pleasant aftertaste. And saffron - the king of spices, which is added to it, gives the seasoning a unique bright taste.
We need:
- sloe - 2 kg;
- garlic - 2 heads;
- salt - 4 tsp;
- sugar - 6 tsp;
- coriander - 2 tsp;
- hot pepper - 2 pcs.;
- cilantro, dill, mint - 1 bunch each;
- Imeretian saffron - 2 tsp;
- walnuts - 6 pcs.
We start cooking by freeing the nuts from the shell and partitions. They need to be crushed in a mortar, drained off the released oil. Free the thorns and weld them in with a little water. Wipe soft berries through a sieve with a wooden spatula or with your hands.
Grind the rest of the ingredients in a blender, add the sloe puree and grind again. We boil the mixture for another quarter of an hour. We lay out the prepared sauce in sterilized jars or bottles. Store in the refrigerator.
If you add to the classic recipe tomato or tomato paste, you get a kind of ketchup from thorns. It can also be considered a kind of tkemali.
Blackthorn tkemali with tomato paste
No greens are added to this sauce. Spices are represented by coriander and hot pepper.
Products for cooking:
- blackthorn fruits - 2 kg;
- tomato paste - 350 g;
- garlic - 150 g;
- sugar - ¾ glass;
- coriander - ¼ glass;
- salt - 1 tbsp. the spoon;
Pepper to taste.
Free the washed thorns from the seeds, cook with the addition of water for about 5 minutes. We rub it through a sieve and cook the resulting puree again for another 20 minutes.
Fry the coriander in a dry frying pan and grind it in a coffee grinder. Pass the garlic through a press or roll it in a meat grinder.Add all the ingredients along with the tomato paste to the puree, add, season with sugar and pepper. Cook the sauce for another 20 minutes and pack it in a sterile container. You need to close it tightly.
Tkemali from thorns
For winter preparation, the following sauce recipe is suitable. It is very close to the classic one, it differs only in proportions. Dill umbrellas add spice to it.
Sauce products:
- sloe berries - 2 kg;
- garlic - 6 cloves;
- hot pepper - 1 pod;
- cilantro and dill greens - 20 g each;
- mint mint - 10 g;
- dill umbrellas - 6 pcs.;
- coriander - 10 g.
We begin the preparation of the sauce by freeing the thorn berries from the seeds. We put them in a saucepan along with dill umbrellas. Pour a glass of water and cook for 10 minutes over low heat.
Add ground coriander and cook the same amount. Wipe through a colander or sieve, add chopped pepper and garlic and set to cook again. Grind the herbs, put them in the sauce and boil for another 5 minutes. Warm the sauce poured into sterile jars in a water bath for 15 minutes. We roll up.
Whatever recipe is prepared from blackthorn tkemali, it will become an excellent seasoning for almost any dish. This sauce is especially good for meat. It will be useful if you season them with potatoes, pasta, rice. Spicy sweet and sour sauce with lavash is very tasty. And cooked at home, it will delight the home throughout the long winter.
