Plum tkemali: a classic recipe for the winter

Content

1 The benefits of tkemali
2 Basic principles
3 How to make classic tkemali
4 Conclusion

Tkemali is a Georgian cuisine dish made from plum, garlic and spices. It is a great addition to meat, poultry and fish. You can cook tkemali for the winter at home. After heat treatment, plums can be stored for up to 3 years.

The benefits of tkemali

Tkemali contains plums and various spices. No oil is required during its preparation, so the sauce does not add fat to the main dishes. Spices contain substances that increase appetite and aid digestion.

When boiled in tkemali, vitamins E, P, B1 and B2, ascorbic acid are preserved. When they affect the body, the work of the heart, the condition of the hair and skin improves, oxygen is supplied to the cells faster, and the activity of the brain is stimulated.

Plums are a source of pectin, which helps cleanse the intestines. Therefore, tkemali promotes the functioning of the digestive system. Even heavy meals are much easier to digest with the addition of sauce.

Basic principles

To cook tkemali according to the classic recipe, you need to adhere to certain rules:

plum of sour varieties must be chosen, it is best to use cherry plum;
the plums should remain slightly unripe;
in the cooking process, the use of different varieties of plums is allowed;
during cooking, the sauce is constantly stirred to avoid burning;
cooking will require enameled dishes, and a wooden spoon will help to mix the tkemali;
you can first dip the fruits in boiling water to remove the skin;
cooking will require salt, dill, hot pepper, cilantro and coriander;
after cooking, the volume of the plum will decrease by four times, which must be taken into account before purchasing the ingredients;
the choice of spices is unlimited and depends only on personal preference;
periodically, the sauce needs to be tasted in order to correct it in a timely manner;
fresh herbs are not added to the hot sauce, you need to give it time to cool.

How to make classic tkemali

Modern recipes suggest making a sauce from various sour berries - gooseberries, currants, etc. However, the classic version of tkemali cannot be obtained without sour plum.

Another important ingredient in this sauce is the use of ombalo, a marshmint that acts as a spice. With its help, tkemali gets its unique taste.

Ombalo has preserving properties, allowing to extend the storage time of the workpieces. If it is quite difficult to get a spice, then it is replaced with ordinary mint, thyme or lemon balm.

Cherry plum tkemali

To prepare a traditional Georgian sauce, you need to use the following step-by-step instructions:

For a traditional recipe, you need 1 kg of cherry plum. Rinse the fruits well, then put them in a saucepan. Damaged fruits are not recommended. According to the classic recipe, there is no need to separate the skin and bones from the pulp.
Cherry plum is placed in a saucepan and about 0.1 l of water is poured. The fruits must be cooked over low heat until the peel and pits are separated.
The resulting mass must be transferred to a colander or sieve with fine meshes. As a result, the puree will separate from the skin and seeds.
Cherry plum is again placed in a saucepan and put on low heat.
When the mass boils, you need to remove it from the stove and add sugar (25 g), salt (10 g), suneli and dry coriander (6 g each).
Now they start preparing the greens.For tkemali, you need to take one bunch of cilantro and dill. The greens are thoroughly washed, dried with a towel and finely chopped.
You will need chili peppers to spice up the sauce. It is enough to take one pod, which is cleaned of seeds and stalks. Gloves should be worn when handling peppers to avoid skin irritation. If desired, the amount of hot pepper can be reduced or increased.
The chili peppers are chopped and added to the sauce.
The final step is to prepare the garlic. Chop three medium cloves and add to the tkemali.
Tkemali is laid out in banks for the winter.

Plum recipe

In the absence of cherry plum, it can be successfully replaced by an ordinary plum. When choosing it, you need to be guided by the general rules: the use of unripe fruits, sour in taste.

Then the classic recipe for plum tkemali for the winter takes the following form:

For cooking, take 1 kg of plum varieties "Hungarian" or any other. Rinse the fruit well, cut it in two and remove the seeds.
For the sauce to get a rich red color, you need bell peppers (5 pcs.). It needs to be cut into several parts, cleaned of stalks and seeds.
Chili pepper (1 pc.) Is cleaned of stalks and seeds.
Two heads of garlic need to be peeled.
After preparation, the ingredients are rotated through a meat grinder.
Add 0.5 tsp to the resulting mass. ground black pepper, 1 tbsp. l. sugar and salt.
The mixture is placed in a saucepan, brought to a boil and cooked for 15 minutes.
The finished sauce can be laid out in jars and sent for storage.

Yellow plum recipe

When using yellow plum, tkemali will only benefit from its taste. When choosing fruits, you need to choose sour varieties. If the plum is too soft or too sweet, the result will be like a jam, not a sauce.

The classic recipe for yellow plum tkemali is as follows:

Plums with a total weight of 1 kg are peeled and pitted.
The fruits are passed through a meat grinder or chopped in a blender.
Add sugar (50 g) and rock salt (30 g) to the resulting mass.
Plum puree is placed on low heat and cooked for 7 minutes.
The pot is removed from the heat after the allotted time and left to cool for 10 minutes.
Garlic cloves (6 pieces) must be passed through a garlic press.
Finely chop 1 bunch of fresh cilantro and dill.
Chili peppers must be peeled and seeds removed. The pepper is ground in a blender or meat grinder.
Garlic, herbs, hot pepper, ground coriander (15 g) are added to tkemali.
The finished sauce is poured into jars until it cools completely. Preliminarily, glass containers are sterilized with steam.

Vinegar recipe

Adding vinegar will extend the shelf life of the tkemali. In this case, the classic recipe reflects the following step-by-step instructions:

The sour plum (1.5 kg) must be washed, cut in two and pitted.
One head of garlic must be peeled.
Plum and garlic are processed in a meat grinder, sugar (10 tbsp. L.), Salt (2 tbsp. L.) And hop-suneli (1 tsp. L.) Are added.
The resulting mass is thoroughly mixed and put on low heat.
Tkemali is cooked for an hour.
During the preparation of the sauce, you need to wash and sterilize the cans.
5 minutes before removing from heat, vinegar (50 ml) is added to tkemali.
The prepared sauce is poured into jars. The indicated amount of ingredients is enough to fill three 1.5 liter cans.

Quick recipe

If the time for making homemade preparations is limited, quick recipes come to the rescue. The easiest way to get tkemali takes no more than an hour.

In this case, prepare the classic tkemali sauce according to the following step-by-step guide:

Sour plums (0.75 kg) are peeled and pitted, then chopped in any suitable way.
Add 1 tbsp to the resulting mixture. l. sugar and 1 tsp. salt.
The mass is put on fire and brought to a boil.
When the sauce boils, you need to remove it from the heat and cool slightly.
Chopped garlic (1 head), suneli hops (3 tbsp. L.), 2/3 hot pepper must be added. Pepper is preliminarily cleaned of seeds and tail, after which it is turned in a meat grinder.
The sauce with the addition of pepper, garlic and spices needs to be boiled for another 5 minutes.
Tkemali is laid out in banks. To store the sauce during the winter, the containers must be sterilized.

Multicooker recipe

The use of a multicooker will simplify the process of preparing tkemali. To obtain the required consistency of the sauce, you need to select the "Stew" mode. At the same time, the plum does not burn and is not digested.

Classic plum tkemali for the winter is prepared according to the recipe:

Any sour plum in the amount of 1 kg must be washed and pitted.
Then you need to prepare 6 cloves of garlic and one bunch of dill and parsley.
Plums, garlic and herbs are chopped using a blender.
Plum puree is transferred to a slow cooker, sugar and salt are added to taste.
The multicooker is switched on to the "Extinguishing" mode.
After 1.5 hours, you need to cool the mass a little, add chopped chili pepper (1 pc.) And suneli hops (75 g).
Tkemali is laid out in jars for long-term storage.

Conclusion

The classic tkemali recipe includes cherry plum and swamp mint. These ingredients can be substituted for blue and yellow plums, mint and other greens. Depending on the components used, the classic recipe is adjusted, however, the general sequence of actions remains unchanged. To simplify the process, you can use a multicooker.

Tkemali sauce: a classic recipe