Red and black currant tkemali sauce 

Berries of black and red currants are a real storehouse of vitamin C. Even in rose hips it is much less. Currants also contain trace elements, acids. Due to the presence of natural pectin, the use of berries has a beneficial effect on the digestive system.

Currant has gelling properties, the jam is thick, as if gelatin was added to it. But not only jams, compotes and jams can be made from berries. Try making redcurrant tkemali sauce, and then blackcurrant. The finished product practically does not differ in taste from the seasoning, which is prepared in Georgia from wild plums.

Red currant tkemali

So let’s stock up:

• red currant – 2 kg;
• sugar – 6 tablespoons;
• salt – ½ tablespoon;
• ground dried dill – 10 grams;
• ground red hot pepper – 5 or 7 grams;
• garlic – 30 grams.

Cooking method step by step

There are not so many recipes for redcurrant themali. After all, according to the rules, sauces are cooked from the fruits of wild plums. But we still recommend trying to cook a delicious redcurrant tkemali sauce according to the recipe below. Don’t be disappointed!

Step one – preparing the berries

We thoroughly wash the red currant, changing cold water several times, and recline it in a colander.

We clean the garlic from the upper scales, internal films and pass through the crusher.

Step two – puree

1. To prepare themali sauce, we need to get a puree-like currant mass. We put the berries in a thick-walled pan, fill it with water and put it on the stove, at a minimum temperature for about a third of an hour. The time is counted from the moment the bubbles appear.
2. Remove the saucepan from the heat, cool slightly. We strain the boiled currants from the broth and wipe through a frequent sieve to remove the seeds. We do not pour out the broth obtained by boiling the berries: it will still be useful to us.

   

3. We put the resulting mass on a slow fire, pour in the broth and boil with constant stirring for about an hour. As a result, we should get a puree, similar in texture to fresh rustic cream.

Step three – final

When the red currant thickens, add the ingredients indicated in the recipe to the currant puree:

• I grind dried dill greens;
• ground red hot pepper;
• chopped garlic.

Mix well and boil the redcurrant sauce for 10 minutes. Pour into small sterile jars or bottles. We twist it tightly and send it to storage in a cool place.

If you increase the amount of ingredients and you get a lot of sauce, roll it into half-liter jars.

Black currant tkemali

Residents of Georgia, by the will of fate, found themselves far beyond the borders of their homeland, cannot do without traditional sauces. But how to cook Georgian tkemali, if, for example, you have to live in Transbaikalia, and wild plums do not grow here.

But resourceful housewives will always find a way out of any situation. For example, instead of plums, a surprisingly tasty and fragrant blackcurrant sauce is prepared. Let’s prepare a seasoning for meat according to a recipe sent to us by one of the readers. By the way, she prepares tkhemali with currants in large quantities for the winter.

Ingredients:

• blackcurrant berries – 10 kg;
• greens of cilantro, dill and parsley, 500 grams each;
• garlic – 500 grams;
• hot red pepper – 2 pods;
• salt and sugar to taste.

How to act

1. We wash the blackcurrant, fill it with water (2 liters) and set to cook for 10 minutes. During this time, the berries will soften, it will be easy to rub them through a sieve to remove seeds and skins.
2. Slightly cool the contents of the pan, strain and grind through a fine sieve.
3. We shift the puree and liquid obtained by boiling the black berries back into the pan, salt, sugar and cook for 50-60 minutes at a minimum temperature until the juice evaporates. As a result, the mass is reduced by almost a third. Blackcurrant tkemali must be constantly stirred so that the sauce does not burn.
4. While the contents of the pan are boiling, prepare the herbs, garlic and hot peppers. We wash them, dry them on a towel. From pepper, if you do not want to get too hot sauce, shake out the seeds.
5. After an hour, add all the remaining ingredients from the recipe and cook for no more than 10 minutes with stirring: the sauce will already thicken greatly by this time.
6. Remove the dishes from the stove and pour our sauce into small containers.

Many will probably think that the color of tkemali will be black. This is not so: the sauce turns out to be a maroon color.

Frozen currant sauce for meat:

We hope that our recipes will be useful to our readers. Moreover, themali does not contain vinegar, which makes the product even more useful. The acid contained in currant berries is an excellent preservative.

Conclusion

Try to cook a delicious seasoning from currants of different colors for the winter so that your family can enjoy it with meat or fish dishes. By the way, currant tkemali goes well with pasta and rice. Even a piece of bread will taste better.

We assure you, it will turn out yummy that you will lick your fingers. This seasoning for meat can also be put on the festive table: guests will be delighted. Even the recipe will be asked to share.