Georgian tkemali, the recipe of which will be repeated by every cook, is traditionally prepared from the same plum sort. This hot sauce is ideal for meat dishes and can be successfully preserved for future use. To date, there are many options on a different fruit or berry basis.
How to cook tkemali?
Prepare a tkemali sauce at home is not difficult, if you follow a suitable recipe. If you can not find the right kind of plum, do not despair, there are many recipes adapted to use different fruits.
- Tkemali, a recipe from cherry plum, is considered more popular. This sort of plum is sour and is combined with spices.
- From the turn, the sauce turns a little sweet, so you need to be careful with the addition of sweeteners.
- Tkemali berry sauce is not the most traditional recipe. The seasoning comes out delicious from gooseberries, red currants and cherries.
- Not at all classical recipes - apricot, apple and tomato, but using the right spices and following the selected recipe will produce excellent sauce.
Spices for tkemali play a primary role in the preparation of sauce. It is best to add dried herbs. The main spices that are added to the sauce are:
- garlic;
- red pepper (pods);
- coriander;
- uхоxo-suneli;
- dry fennel;
- ombalo (often replaced with dried mint).
Tkemali sauce is a Georgian recipe
The obligatory ingredient for tkemali in Georgian is a plum with a sour taste and a thin skin. In advance, it is not necessary to separate fruits from the stone, after one digestion the mass is rubbed through a sieve. Many do not like sour sauces, so the sugar is sometimes added to the composition, its amount can be adjusted, following your own taste.
Ingredients:
- plum tkemali - 3 kg;
- water - 300 ml;
- red pepper - 2 pods;
- garlic - 6-7 teeth;
- salt - 1 tbsp. l .;
- sugar - ½ item;
- coriander, uzho-suneli, dill and ombalo (mint) - 1 tbsp. l.
Preparation
- Pour the plums with water, put on medium heat.
- Cook until the peel does not separate.
- Drain the broth in a separate container, drain the wipe.
- Add the decoction, sprinkle salt, sugar and spices, chopped pepper and chopped garlic.
- Cook for 30 minutes.
- Georgian tkemali sauce is sealed in a sterile container.
Tkemali from plum - recipe
Tkemali sauce from plums of different varieties is delicious. So, too sour taste can be supplemented with a thorn or other, more sweet kind of fruit. In this case, the sugar in the composition can not be added at all. If the seasoning is not supposed to be stored for future use, you can add fresh herbs: mint, cilantro and dill umbrellas.
Ingredients:
- plums of different varieties - 3 kg;
- salt - 50 g;
- spices for tkemali - 50 g;
- red pepper (with seeds) - 3 pods;
- water - 2 items;
- coriander, peppermint - for 0,5 tufts;
- garlic - 5 teeth.
Preparation
- Pour the plums with water, boil for 15 minutes.
- Sprinkle with spices, finely chopped greens, salt.
- Put the stew, add the chopped garlic and pepper.
- Tear for 35 minutes.
How to cook tkemali from cherry plum for winter?
The most common recipe tkemali - from red plum . The basic composition is not much different from the traditional, but the taste is quite different: more acidic and with a bright fruit aroma. Due to the large composition of spices and hot pepper sauce is stored for a long time and does not deteriorate even when stored at room temperature.
Ingredients:
- cherry plum red - 2 kg;
- garlic - 2 heads;
- hot pepper - 3 pods;
- coriander, dry fennel, mint, uхоxo-suneli - 20 g;
- water - 2 tbsp.
Preparation
- Pour the plum with water, put on fire and cook until soft.
- Broth to merge in a separate container, drain the wipe, separating the bones and skin.
- If the mashed potatoes are too thick, dilute them with a decoction.
- Add spices, chopped garlic and pepper.
- Cook for another 10 minutes, stirring.
- Spill over sterilized containers, turn over and put on self-sterilization.
Tkemali from gooseberry - recipe
Sauce, which is difficult to call traditional - tkemali, a recipe for gooseberry. But, if you do not take into account the berry base, the seasoning goes deliciously delicious, very spicy and moderately spicy. A variety of gooseberry is better to choose sour or use unripe fruit. The composition of spices is better to leave the classic.
Ingredients:
- gooseberries - 2 kg;
- salt - 20-30 g;
- spices for tkemali - 50 g;
- fresh cilantro and mint - 0.5 bunch each;
- garlic - 6-7 teeth;
- water - 1 item;
- Hot pepper - 3 pods with seeds.
Preparation
- Gooseberries are washed, pierced with a toothpick, and filled with water.
- Put on the fire, boil until the berries separate the juice and become transparent.
- Cool and wipe.
- Add dry spices, put on fire.
- Throw greens, chopped garlic and pepper, salt.
- Cook to the desired density.
- Tkemali from gooseberry is served chilled.
Tkemali from currant - recipe
Tkemali from berries - the recipe is not traditional, but very popular in our country. The sauce perfectly complements meat dishes, especially well combined with chicken. Easy, unobtrusive taste will please even the sophisticated gourmets. The sharpness can be adjusted by adding more or less red pepper to the composition.
Ingredients:
- currant red - 2 kg;
- garlic - 5 teeth;
- pepper "light" - 3-4 pods;
- spices for tkemali - 20 g;
- salt and sugar - to taste.
Preparation
- Immerse the berries (without twigs), garlic and pepper in a blender, punch and additionally wipe through a sieve.
- Put the stew, add salt and sugar, dry spices.
- Tomato Tkemali from red currants on minimum fire to a density, not less than 10 minutes.
Tkemali from apricots - recipe
Tkemali from apricots - the recipe is not troublesome and differs little from traditional, except that color and the final taste. Fruits choose immature, green. To preserve the sauce for the winter, vinegar is added to the composition, it also balances the sweetness of the fruit. The composition of spices remains traditional, apricots are perfectly combined with such spices.
Ingredients:
- apricots - 1 kg;
- pepper "light" - 3 pods;
- spices for tkemali - 50 g;
- garlic - 5 teeth;
- salt;
- water - ½ item;
- vinegar - 30 ml.
Preparation
- Wash apricots, remove pits, pour water and cook until softened lobules.
- Wipe the mass through a sieve, add the puree from garlic and hot pepper, mix, pour spices and salt.
- Cook for 20 minutes with minimal boiling.
- Pour vinegar, mix and pour over sterilized jars.
- Remove tkemali for the winter in a cool room.
Tkemali sauce from the turn
Tkemali from the turn to taste, color and consistency as close as possible to the classical. The sauce turns sour, moderately sharp, and sweets will add sugar, which is not required at all. Of this amount of ingredients will leave about 0.5 liters of the finished sauce. It can be immediately as it will cool down to serve or prepare for future use.
Ingredients:
- turn - 2 kg;
- fresh cilantro and dill - 1 bunch;
- hops-suneli - 20 g;
- spices for tkemali - 20 g;
- sugar, salt;
- hot pepper - 1 pod;
- garlic - 5 teeth.
Preparation
- Wash the turn, pour water, boil until soft.
- Drain the broth, rub the fruit through a sieve.
- Add the puree of garlic and pepper, sprinkle with spices, salt and sugar.
- Put to simmer, simmer for 10 minutes.
- Throw the finely chopped greens, drown another 5 minutes.
Tkemali from cherry - recipe
Tkemali from cherry has an absolutely unusual taste. The sauce will perfectly complement any meat treat and conquer the most demanding gourmets and lovers of unusual food combinations. To prepare the perfect sour sort of berries, they are popularly called "cherry-simple."
Ingredients:
- cherry - 1 kg;
- garlic - 5 teeth;
- hops-suneli - 20 g;
- mint - 20 g;
- hot pepper - 2 pods;
- coriander - 0.5 beam;
- coriander - 20 g;
- salt, sugar.
Preparation
- Remove bones from berries, pour the pulp into the saucepan, boil with salt and sugar for 5 minutes.
- Add the garlic, pepper and dried spices, pierce the blender until smooth.
- Return to the fire, simmer 10 minutes, add finely chopped greens, cook for another 5 minutes, cool.
Tkemali with tomatoes
Harvested tkemali with tomatoes for the winter will complement the assortment of home preparations and in the off-season will perfectly cope with the replacement of tasteless purchased ketchups. Sauce is well stored in cool conditions, thanks to the content of vinegar, as a preservative. Of this amount of ingredients will be about 0.7 liters of sauce.
Ingredients:
- tomatoes - 0.5 kg;
- the sink is 0.5 kg sour;
- spices for tkemali - 50 g;
- hot pepper - 3 pods;
- garlic - 6 teeth;
- salt, sugar;
- vinegar - 30 ml.
Preparation
- Put half of tomatoes and plums in a saucepan, add water, simmer for minimum heat until the ingredients are softened.
- Wipe everything through a sieve, add the puree of garlic and hot pepper, sprinkle with spices, salt, sugar.
- Tomato at minimum heat for 15 minutes, pour in the vinegar, boil for 5 minutes.
- Pour into prepared banks, cork.
Tkemali from apples - recipe for winter
Unusually tasty, sour-sweet tkemali from apples with plums will please every eater. Fruits are needed sour, you can use a little unripe - antonovka and cherry plum - the perfect combination for making a delicious sauce. As a preservative is vinegar, he also balances the sweetness of the sauce.
Ingredients:
- Antonovka - 1 kg;
- cherry plum - 1 kg;
- seasoning for tkemali - 50 g;
- hops-suneli - 20 g;
- hot pepper - 4-5 pods;
- garlic - 2 heads;
- water - 2 items;
- salt;
- vinegar - 50 ml.
Preparation
- Apples should be cleaned, seeds removed, cut arbitrarily, pour water, boil for 20 minutes.
- Add to the apples of plum, toast to soften the fruit.
- Wipe the entire mass through a large sieve.
- Add the chopped garlic and hot pepper, sprinkle with spices.
- Tint 10 minutes, pour in the vinegar, cook for 5 minutes.
- Spread on sterilized jars.
Tkemali in the multivark
Tkemali from prunes turns out a little sweet, but very tasty and piquant. Thanks to cooking in the multivarker, you do not have to worry that the mass will burn and constantly stir the sauce. Plum is cleaned well, therefore, it will not require preliminary digestion, you can grind the slices with a blender.
Ingredients:
- fresh prunes - 1 kg;
- spices for tkemali - 50 g;
- garlic - 5 teeth;
- pepper "light" - 3 pods;
- salt.
Preparation
- Peel the plums, pour a blender in a puree with garlic and pepper, pour into the bowl.
- Add spices, salt.
- If necessary, add water.
- On the "Quenching" mode, cook for 1.5 hours.