Tkemali from cherry plum is a recipe without which not a single Georgian family can cook sauce with the appearance of the first harvest of immature sour fruits. The result of the execution of a certain technology will be a delicious addition to dishes from meat, fish, a component for soup-kharcho and other Caucasian dishes.
How to cook tkemali from cherry plum?
Prepare the tkemali sauce from the cherry plum at home can be based on available recipes with proven proportions of ingredients, and having mastered the basic basic points that accompany each chosen technology.
- Plum to prepare the sauce ideally should be a little immature or even green and necessarily sour for taste.
- Initially, the washed fruits are boiled until softening and easy separation of the bones, which after cooling the berry mass is selected by hand, and the pulp is grinded through a sieve or ground in a blender.
- The resulting puree season and cook for 5 to 20 minutes.
- Spices for tkemali from cherry plum can be selected, orientated to their own taste, but an indispensable set, without which it is difficult to imagine the Georgian sauce is garlic, marsh ombalo, a set of green cilantro, dill and parsley, pepper and mix of uхоxo-suneli.
- Retreating from the classical technology, you can replace the ombalo with classical mint in combination with thyme or melissa.
- For harvesting for the winter put hot sauce on sterile jars, pour on top of 1-2 tablespoons of vegetable oil, cork.
Tkemali from red plum - Georgian recipe
The following recipe of Tkemali from red cherry plum has long proved itself from the best side and is highly revered in many Georgian families. For consumers who have distant ideas about the Caucasian cuisine, the classic taste of the sauce may seem excessively sour. Then the situation can be corrected by adding sugar to taste.
Ingredients:
- red plum - 1.5 kg;
- dill, parsley, cilantro, mint - 0.5 bunch each;
- garlic - 1 head;
- hot pepper - 0,5 pods;
- ucco-suneli and hops-suneli - 1 teaspoon each;
- salt and sugar - to taste.
Preparation
- Boil up softness of cherry plum, save from seeds, crush.
- In a blender, grate pepper, garlic and greens, add to the puree.
- Season the Georgian sauce from cherry plum, boil for 5 minutes.
Tkemali from yellow cherry plum - classic recipe
Tkemali from cherry plum is a recipe that can be executed with equal success from yellow berries. The result is a different color sauce, but no less delicious and fragrant. Traditional Georgian mixes of spices and spices in this case will replace the ground peas of coriander and Imeretian saffron, and the marsh ombalo the usual mint.
Ingredients:
- yellow plum - 1 kg;
- dill, coriander, peppermint - 0.5 bunch each;
- garlic - 1 head;
- hot pepper - 0,5 pods;
- coriander and saffron - 1 teaspoon;
- salt - 1 teaspoon;
- sugar - 3 tsp.
Preparation
- Boil and relieve the stones plum, crushed.
- In a blender, grind garlic, pepper, greens and spices, add to berry puree.
- Boil the tkemali from the yellow cherry plum tree for 10 minutes.
Tkemali from green cherry plum at home
Tkemali from green cherry plum is a recipe that is as close to classical variation as possible. Rarely unripe berries will become the basis for obtaining the characteristic richly acidic taste of the sauce with a pleasant moderate ostrinkoy and amazing aroma, which is achieved by the addition of garlic, herbs and spices.
Ingredients:
- green plum - 1 kg;
- coriander, mint ombalo - 1 beam;
- garlic - 1 head;
- hot pepper - 0,5-1 pod;
- ucco-suneli and hops-suneli - 1 teaspoon each;
- salt - 1 teaspoon;
- sugar (optional) - to taste.
Preparation
- Boil a plum to soften, get rid of pits, pulp is turned into mashed potatoes.
- Add crushed garlic and greens in the blender, grease the tkemali from the green plum, season.
Tkemali with tomato paste from cherry plum - recipe
Balanced in all respects, moderately sharp and spicy, it turns out tkemali from cherry plum with tomato paste . This recipe is far from classical and will especially please those who were deterred earlier by the excessive acidity of the Georgian delicacy. The indicated proportions of components have proved themselves from the best side and since the times of the Soviet era they are pleased with the harmonious final taste of the sauce.
Ingredients:
- cherry plum - 2 kg;
- garlic - 2 heads;
- hot pepper - 1 pod;
- tomato paste - 350 g;
- salt - 1 tbsp. a spoon;
- cilantro seeds - ¼ cup;
- sugar - 2/3 glass.
Preparation
- Boil to softness cherry plum, rub through a sieve.
- Add the pasta, chopped pepper, garlic, coriander, salt and sugar.
- Cook the sauce for 20 minutes.
Tkemali from cherry plum and apricots
Tkemali from cherry plum is a recipe that can be made with the addition of other berries or fruits. In this case, an additional component will be apricots, the sweetness of which will brighten the excessive acidity of the base product. Refined and original will be the flavor of the sauce, and its texture will easily find the right density and saturation.
Ingredients:
- a plum - 0,5 kg;
- apricots - 0.5 kg;
- garlic - 1 head;
- hot pepper - 1 piece;
- cilantro, mint - 1 bunch;
- salt, sugar - to taste;
- uхоxo-suneli or hmeli-suneli - 1 tbsp. a spoon.
Preparation
- Separately, apricots and cherry plum are cooked, grinded through a sieve.
- Combine two kinds of puree, add crushed pepper, garlic and greens.
- Season the tkemali from plum and apricots, boil for 10 minutes.
Cherry plums with tomatoes and apples
Another excellent way to diversify the taste of your favorite sauce is to add a portion of fresh tomatoes and apples to it, which will add an extra flavor. Tomato and pre-peeled apple fruits will need to be grinded, passing through a meat grinder or grinding in the bowl of a stationary blender.
Ingredients:
- cherry plum - 1 kg;
- tomatoes - 250 g;
- apples - 250 g;
- garlic - 1 head;
- hot pepper - 1 pod;
- mint and dill - 0.5 bunch;
- coriander - 1 teaspoon;
- salt, sugar - to taste;
- ucco-suneli - 1 teaspoon.
Preparation
- Alycha is boiled until soft, water is poured, the flesh is rubbed through a sieve.
- Apples and tomatoes are ground, cooked for 30 minutes.
- Grind the rest of the vegetables and greens, add to the plum puree, which is combined with tomatoes and apples, season the tkemali sauce from the cherry plums to taste and boil for 10 minutes.
Tkemali from cherry plum with tomatoes - recipe
Prepare tkemali from cherry plum for the winter can and only with tomatoes without the participation of apples. A special taste in this case will give a bunch of purple basil, which needs to be ground and mixed in basic puree along with other additives. The right balance of taste can be provided with honey and vinegar, adding them to taste.
Ingredients:
- cherry plum - 2 kg;
- tomatoes - 500 g;
- garlic - 1,5 heads;
- hot pepper - 1 pod;
- mint, parsley and dill - 0.5 bunches each;
- basil - 1 bunch;
- coriander - 1 teaspoon;
- honey and apple vinegar - 1 tbsp. spoon or taste;
- salt - to taste;
- hops-suneli - 1 tbsp. a spoon.
Preparation
- Prepare puree from plum, cooking and letting the fruit through a sieve.
- Tomatoes, garlic, peppers and herbs are ground, added to puree, seasoned, cooked for 10 minutes.
Tkemali recipe from red cherry plum with cilantro
Tkemali from red plum is a recipe adored by many housewives for their variability and versatility. Even if some additional component was not at hand, the result will be different, but not less attractive. In this case, the taste of the sauce is determined by cilantro, which is added to the composition in the form of greens and seeds.
Ingredients:
- cherry plum-1 kg;
- garlic - 1 head;
- hot pepper - 1 pod;
- coriander - 1 bunch;
- coriander (cilantro seeds) - 1 teaspoon;
- salt, sugar - to taste;
- hops-suneli - 1 tbsp. a spoon.
Preparation
- Dig and grind cherry plum.
- Grind garlic, pepper and cilantro, add to boiling puree, seasoned to taste with salt, sugar, hops-suneli and ground coriander.
- Boil the tkemali from the red plum tree for 10 minutes.
Tkemali from yellow cherry plum in the multivark
Preparation of tkemali from cherry plums at home can be performed using a multi-cook device. It is important not to miss the moment when the fruit is ready, and as soon as the skins break, remove them with a noise for further processing. Typically, this is enough and five minutes of cooking in the "Soup".
Ingredients:
- cherry plum-1 kg;
- garlic - 1 head;
- hot pepper - 1 pod;
- coriander and basil - 1 beam;
- mint leaves - 1 handful;
- coriander and salt - 1 teaspoon.
Preparation
- Alycha is poured into the water and cooked for 5 minutes, including the "Soup" mode.
- Select the stone, and the pulp, along with herbs, garlic and pepper, is ground in a blender.
- Transfer the base of the sauce into a multicastry, season, cook on the program "Soup" for 3 minutes.