Recipe tkemali came to us from Georgia. This is a savory sweet and sour sauce. To which herbs, garlic and various spices are also added. It is often served with meat dishes. In addition to its pleasant taste, tkemali has many beneficial properties. By classic tkemali recipe boiled from small blue cherry plum, which grows in Georgia as a wild plant. This sauce is a great addition to any dish. In this article, we will consider 2 options for making this sauce with the addition of suneli hops.
Important points
To make a really tasty sauce, you need to follow these tips:
- It doesn't matter what color plums or use cherry plum. They can be red, blue, or even yellow... The main thing is that they are not too soft or hard. Choose moderately ripe fruits.
- Spices play an important role in the preparation of the sauce. They are responsible for the delicate taste of tkemali. Feel free to add hot peppers, suneli hops and coriander to it.
- If the recipe requires you to remove the skin from the drain, then you can soak the fruits for a few minutes in boiling water. After that, the skin will come off easily.
- Too long cooking process spoils the taste of the sauce, and the amount of nutrients decreases.
- If the sauce is not very spicy, then it can be used even by children. This is a great replacement for purchased ketchup.
Tkemali recipe with hops-suneli
To prepare this mouth-watering sauce, you need to prepare the following ingredients:
- plums or any cherry plum - 2.5 kilograms;
- two heads of garlic;
- one or two hot peppers;
- granulated sugar - at least one glass (more is possible if the cherry plum is sour);
- table salt - 2 teaspoons with a slide;
- greens - about 200 grams (dill, tarragon, parsley, cilantro and mint);
- hop-suneli seasoning - two teaspoons;
- coriander (ground) - two teaspoons;
- utsho-suneli - two teaspoons;
- allspice - at least 5 peas;
- three bay leaves;
- dill umbrellas - 3 or 4 pieces.
Sauce preparation:
- Cooking tkemali begins with herbs. It is washed and dried on a napkin. If mint, tarragon (tarragon) or reyhan is used, then it is necessary to tear off all the leaves from the main stem. We only need young tops and leaves.
- Then the garlic is peeled and washed under running water. You also need to cleanse hot peppers from seeds (if you like spicy, then you can skip this).
- After that, the washed cherry plum is transferred to a suitable saucepan. Allspice, dill umbrellas and bay leaves are thrown there. All this is poured into a glass of water and placed on the stove.
- The contents are brought to a boil under the lid. Cherry plum needs to be stirred from time to time so that it does not stick to the bottom. After the plums are juiced, you need to continue to cook the mixture for about 15 minutes.
- Then the cherry plum is removed from the stove and rubbed through a metal colander. Thus, the bones are separated from it.
- From the specified amount of ingredients, at least 2 liters of puree should be obtained. After that, the mass is put on fire and again they wait until it boils. Now you can add hops-suneli, utskho-suneli, coriander, granulated sugar and salt to the mixture.
- In this form, the sauce is cooked over low heat for about 10 minutes. While the mass is boiling, you can prepare the herbs and garlic. The greens are finely chopped with a knife, and the garlic is passed through a press. Then all this is thrown into tkemali and mixed thoroughly. At this stage, you can try the salt and sugar sauce.
- Then the tkemali is boiled for another 5 minutes and the heat is turned off. The sauce is completely ready and can be poured into prepared jars.
Second cooking option
Required Ingredients:
- three kilograms of plums;
- 10 cloves of garlic;
- four bunches of cilantro;
- 20 grams of hop-suneli seasoning;
- five tablespoons of granulated sugar;
- three tablespoons of salt;
- hot pepper to taste (you can not add it, suneli hops will give spiciness);
- two teaspoons of vinegar.
Cooking process:
- The first step is to prepare the plums. They are washed and all bones are removed. Finished seedless fruits should be 3 kilograms.
- We transfer the plums to a saucepan and put on low heat. Stir the plums from time to time.
- In this form, the plums are boiled under the lid for about 20 minutes. Then they are removed from the stove, cooled and ground through a sieve.
- Then the plums must again be put on a slow fire, adding suneli hops, salt and granulated sugar there. Hot peppers can be added if desired.
- Now, while stirring, simmer the sauce under the lid over low heat for 25 minutes.
- In the meantime, you can prepare and chop the garlic and cilantro. The cloves can be passed through a press or grated on a fine grater.
- After the required time has elapsed, add herbs and garlic to the tkemali. Leave the sauce to simmer for another half hour. The mass must be stirred regularly so that it does not stick to the bottom and does not burn.
- Next, you need to add vinegar to tkemali. If you also want to leave the sauce for eating right away, pour it into a separate container, and add vinegar to the remaining mass. Then the tkemali is stewed for another 5 minutes and you can start rolling. Sauce jars must be washed and sterilized in advance in any convenient way.
It turns out a very appetizing and beautiful-looking sauce. And its aroma is simply impossible to convey in words. Such preparation does not require a lot of time and expensive ingredients. It can be added to all kinds of dishes all year round. It goes especially well with meat and pasta.
Conclusion
As you can see, everyone can cook tkemali. It is an easy to prepare but delicious and flavorful sauce. The main role here is played by plums and spices, which not only go very well with each other, but are also very healthy. It is not necessary to use all the spices listed in the recipes. Everyone can choose the seasoning to their liking. Tkemali very well complements hops-suneli. This seasoning is rich in various spices. Thanks to this, you do not need to buy them separately, but you can simply add hop-suneli to the sauce. Moreover, it contains the main ingredients of tkemali, such as mint, basil, bay leaf, coriander and dill.
