Yellow cherry plum tkemali sauce 

Each nation has special dishes, the recipes of which are passed down from generation to generation. Georgian Tkemali can be safely called the hallmark of a whole nation. Classic tkemali is made from wild plums of the same name. This sauce is an excellent addition to meat, fish, poultry, which allows you to reveal their taste.

Often, Georgian housewives cook tkemali from yellow cherry plum. Yes, and from green and red cherry plums, the sauce is no worse. These fruits contain a lot of acid, which is necessary for classic tkemali. We will try to reveal some secrets of making sauce with photos. Moreover, the taste of the finished seasoning will depend on the herbs and spices used. In the kitchen, you can create a whole experimental laboratory.

Little tricks

For Georgian tkemali sauce for the winter, you can take yellow, green or red cherry plum. Although traditionally prepared seasoning is made from yellow fruits.

1. In Georgia, the sauce is prepared in large quantities, not a single meal is complete without it. Recipes usually contain a small amount of ingredients. When preparing the sauce, cherry plum is strongly boiled down.
2. Georgians are big fans of herbs, but they are added depending on the color of the selected fruits. For example, fresh herbs are more suitable for yellow cherry plum. Dried spices and herbs are added to the red or pinkish berry sauce. The taste of tkemali from green fruits is perfectly revealed both with dried spicy ingredients and with fresh ones.
3. According to the rules of Georgian cuisine, ombalo grass is added to cherry plum tkemali for the winter. But it grows only in Georgia. Instead, you can use lemon balm, thyme or peppermint.
4. Vinegar is never used to prepare Georgian yellow cherry plum tkemali sauce. Indeed, in the berries themselves there is a large amount of acid, which is an excellent preservative. The sauce does not need additional sterilization.
5. When spilling the sauce, it is better to use small bottles, for example, from ketchup, since open tkemali is not stored for a long time.

We hope that these little tricks will help you cook cherry plum tkemali and treat your family.

Tkemali from yellow cherry plum

Georgian cherry plum sauce is essentially intended for meat dishes. It is pungent and spicy. Do not rush to make a large portion. First, cook using the minimum amount of food. If you like everything, make the sauce for the winter as much as you need for your family.

For tkemali from yellow cherry plum according to the recipe, you will need to stock up on the following ingredients:

• yellow fruits of cherry plum – 1 kg 500 g;
• granulated sugar – 5 tablespoons;
• salt (not iodized) – 1 tablespoon with a slide;
• parsley, dill and cilantro in total – 60 g;
• garlic – 5 cloves;
• молотым красным жгучим перцем – 1 чайная ложечка;
• vegetable oil – 3 tablespoons.

Method of preparation

We offer you a recipe with a step-by-step description and with a photo. After all, many housewives have not yet cooked such tkemali.

Шаг первый

We thoroughly wash the cherry plum, remove the stalks.

Шаг второй

Tkemali yellow cherry plum sauce for the winter according to the classic recipe should have a creamy consistency. And the fruits are distinguished by a harsh skin, and it is not so easy to remove the bones even from overripe cherry plums. You will tell me what to do then. Here’s how to cook the sauce and will be discussed.

Складываем плоды в кастрюлю и заливаем водой, так, чтобы алыча была полностью закрыта.

Cook it for no more than 25 minutes over high heat. We count the time from the moment of boiling under the lid. This time is enough for the yellow berries for the sauce to soften.

Step Three

We take out the yellow cherry plum with a slotted spoon and put it in a colander to drain the liquid.

Вареную ягоду хорошенько перетираем, чтобы удалить косточки и жмых. У нас в конечном итоге получится алычовое пюре.

Step Five

Add salt, granulated sugar to the prepared puree and set to cook for a quarter of an hour at a low temperature. The mass with cherry plum must be constantly stirred so that it does not stick to the bottom of the pan.

Step Six

While you are cooking the tkemali base, prepare the greens. Classic seasoning recipes suggest the presence of a large amount of this component. We carefully wash the leaves from the sand, chop with a knife.

We have already talked about experiments in the preparation of tkemali.

Remove outer clothing and inner films from garlic. Grind on a garlic press. Add greens and garlic to the future yellow sauce. Immediately add red pepper to the cherry plum, as indicated in the recipe. It will take another 15 minutes to cook. Then take it off the stove.

Step Seven

У вас в кастрюле получилась масса желтого цвета с зелеными вкраплениями зелени. Раскладываем грузинскую приправу к мясу в подготовленные баночки, добавляем в них масло и сразу же закрываем герметично.

Yellow cherry plum tkemali can be stored in any dark and cool place.

We talked about how to cook spicy cherry plum sauce for meat dishes. We recommend watching the video.

Yummy, try cooking:

Red cherry plum sauce – recipe

As we have already noted, seasoning for meat and poultry can be cooked from red cherry plum. We offer you one of the recipes for harvesting for the winter.

What will be required:

• 2 кг алычи, возможно использование розовых плодов;
• half a kilo of ripe tomatoes;
• Xnumx cloves of garlic;
• 4 sprigs of green mint;
• a pod of hot pepper (you can chili);
• 30 grams of coriander seeds;
• 2 teaspoons of apple cider vinegar;
• 180 grams of sugar;
• 1 tablespoon natural honey;
• 60 grams of salt (not iodized!).

Winter seasoning is pink in color.

Cooking rules

The initial stage almost completely coincides with the first recipe: red or pink cherry plum is boiled, mashed and put on fire.

10 minutes after the appearance of the first bubbles, add all the ingredients intended for the sauce, except for vinegar. Cook tkemali for another 7 minutes and add vinegar.

Sauce preparation is complete. Pour into jars and put in the refrigerator or cellar.

Many of our readers complain, they say, I cook, I cook sauces for the winter, but they instantly disappear. But it’s great, so everything is unusually tasty.

Conclusion

Georgian cuisine is famous for its sauces. They don’t have any names! Cherry plum tkemali is not in last place among spices. Take any of the proposed recipes as a basis and cook goodies for your family. Believe me, even a piece of bread spread with tkemali will become more appetizing.