Georgian cuisine is well known among others for its aromatic and vibrant dishes. One of the most popular in it is tkemali sauce. It can be preserved for the winter, and fresh it is very, very tasty. Each
self-respecting housewives have their own recipe, but common features in them can be found. So anyone can learn how to cook this wonderful product. So, it's time to choose your own
recipe for tkemali sauce for the winter. All options are equally good, so you can try each.
Classic tkemali sauce for the winter
The recipe is not too complicated. Take five kilograms of fresh plums or cherry plum, five cloves of garlic, a teaspoon of coriander, three teaspoons of sugar, mint, parsley, cilantro, salt, water. Rinse the plums thoroughly, transfer to a saucepan and pour in two glasses of water. Send to the stove and bring to a boil, then reduce the heat. Cook until the fruit softens, when the peel breaks, and the bones begin to separate themselves. Take the second pan and place a colander in it. Put plums in small portions and wipe it, removing bones and skins. Put on the fire again and bring to a boil, stirring occasionally. The originality of this recipe is that the plum mixture needs to be poured into jars and covered with lids, and the seasoning mixture and
grind sugar in a mortar and store separately. Before using the sauce, mashed garlic and a mixture of spices are added to it, everything is well mixed and infused for several hours. It turns out a very tasty dressing for meat dishes.
Tkemali hot sauce for the winter
The recipe for this dish is that the spices must be used in the cooking process, and not before use. You will need three kilograms of yellow plums, a head of garlic, a pod of hot pepper, ten tablespoons of granulated sugar, two tablespoons of salt, two tablespoons of coriander, a tablespoon of dried or fresh greens of dill or parsley. Peel the plums and put in a saucepan. Boil, adding half a glass of water, until soft, then chop with a blender. Add salt and sugar. Grind garlic and pepper separately. Bring the plum mass to a boil, add hot mashed pepper and garlic, as well as herbs and coriander. Stir thoroughly, boil five
minutes, then remove from the stove and spread the ready-made tkemali sauce for the winter on sterilized jars. The recipe will especially appeal to those who prefer sharper dishes. It is difficult to imagine the best complement to meat products.
Tkemali sauce for the winter: red plum recipe
Take a kilogram of plums, two tablespoons of chopped fresh cilantro and as many finely chopped dill, a few cloves of garlic, hot pepper to taste, a quarter cup of water, salt, sugar. Wash the plums and put them in a pan. Put on fire and bring to a boil, stirring occasionally. Drain and remove pitted skin. Wash and chop the greens, crushed peeled garlic with a special press. Chop the hot peppers. Boil the plum mass with salt and sugar, add garlic, pepper and herbs. Boil for a couple of minutes, remove the foam and pour the finished sauce into storage jars.