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Tkemali sauce: recipe for cooking. Video
It is impossible to imagine colorful Georgian cuisine without the sweet and sour and moderately hot tkemali sauce. It is prepared from the sour plums of the same name with the addition of various spices. This sauce is not only served with ready-made meat or fish, but is often an ingredient in various national dishes. Moreover, each hostess cooks tkemali according to her own recipe.
A simple recipe for tkemali sauce
Ingredients: – 2 kg of tkemali plums; – 2 tbsp. tablespoons of cilantro seeds; – ½ cup of water; – 5 cloves of garlic; – salt to taste; – 1 teaspoon of sugar; – vegetable oil; – 1 pod of hot pepper.
Sort out Tkemali, throwing away spoiled or badly dented plums. Then wash them, cut them in half and place them in a saucepan. Pour in water, put on fire and cook until the skin on the plum begins to lag behind the pulp. This will take approximately 30 minutes. After that, put the tkemali in a colander and rub it with a wooden spoon, separating the bones and skin.
Put the pulp of tkemali back in a saucepan and cook over low heat until thick. It is very important to do this with a wooden spoon and as often as possible, since the sauce easily sticks to the bottom. 10 minutes before the end, salt to taste, add sugar, garlic passed through a press, crushed hot peppers and cilantro seeds. Mix everything thoroughly and cool slightly. Then pour into 1 liter bottles, add XNUMX tbsp to each bottle. a spoonful of vegetable oil, screw the bottles with a pre-steamed cap.
During the preparation of this sauce, the tkemali plum is boiled down about 4 times, so keep in mind that 1 kg of plum will make about 250 g of sauce
The classic tkemali recipe
Ingredients: – 2 kg of tkemali; – 4 tbsp. tablespoons of fresh dill; – 5 teaspoons of coriander; – 4 teaspoons of fresh mint; – 6 cloves of garlic; – a glass of water; – salt to taste; – 1 teaspoon of sugar; – 3 teaspoons of red pepper.
Prepare the plums as described above, put them in an enamel bowl and fill them with water. Cook until the flesh begins to separate from the rind. Strain through a colander, drain the clear juice into a separate bowl and place the pulp in a saucepan. Cook over low heat until sour cream consistency, adding previously drained juice as it thickens. After 20 minutes, add sugar, chopped herbs and spices to the sauce, salt, stir and cook for another 10-15 minutes, stirring constantly. After that, pour the tkemali into bottles, add a little vegetable oil on top and seal hermetically.
This tkemali recipe is common in western Georgia. To prepare 800 g of such a sauce, you will need: – 3 kg of tkemali; – 250 g of fresh mint; – 250 g of fresh cilantro; – 500 ml of water; – 2 dried hot peppers; – 4 cloves of garlic; – 250 g of dill umbrellas; – 1 Art. a spoonful of granulated sugar; – salt to taste.
Sort out the plum, wash, cover with water and cook over low heat until it boils down. Then grind through a colander, discarding the skin and bones. Return the resulting mass to the pan and put the dill inflorescences tied with a thread into it. Add sugar, salt and crushed hot peppers. Cook it over low heat for about half an hour.
Grind the fresh herbs and garlic with a blender. Remove the dill from the tkemali and put the herbs and garlic in it. Cook for another 15 minutes, stirring constantly. Pour into small sterilized jars. Add a little vegetable oil to each and roll up. After a day, put the tkemali in the basement or refrigerator.
In this recipe, it is very important to use fresh herbs, only she can give the sauce a unique taste and aroma
Although tkemali sauce is traditionally made from plums of the same name, in their absence, it can also be made from gooseberries. The taste will turn out to be moderately spicy, slightly sour and no less piquant.
Ingredients: – 1,5 kg of gooseberries; – 10 cloves of garlic; – 60 g each of cilantro, dill, parsley and basil; – 1 teaspoon of sugar; – 5 g of hot paprika; – salt to taste – 1 glass of water.
Wash gooseberries without antennae, put them in an enamel saucepan and cover with water. Put on low heat and simmer until puree. Grind in a sieve or colander with a wooden spoon. Add chopped herbs, garlic and hot pepper passed through a press to the resulting mass. Season with salt and sugar. Mix everything and boil for 20 minutes over very low heat. Pour into scalded bottles or cans, cap carefully and let cool for a while. Store in a cool, dark place.
Stewed meat in tkemali sauce
Ingredients: – 500 g of beef or lamb; – 4 cloves of garlic; – 2 bell peppers; – 200 g of tkemali; – 1 carrot; – a glass of water; – vegetable oil; – onion head; – 1 teaspoon of hops-suneli; – salt to taste.
Cut the meat into pieces, dry and fry until golden brown in vegetable oil. In a separate skillet, fry the chopped onions and carrots until half cooked. Add chopped garlic to vegetables and simmer for 1 minute. Then transfer the vegetables to the meat, cover with water and simmer for 1–1,5 hours. After this time, salt the meat, put chopped bell pepper on it, pour a little water, add tkemali and hop-suneli. Stir and simmer over low heat for about 30 minutes, until the meat is tender.