Not all of us are Georgians, but many love tkemali sauce . The aroma of this seasoning alone can drive you crazy. Absolutely any meat, if served with such a sauce, gets an unforgettable, completely refined taste ...
Real Georgian seasoning is prepared from plums of the Tkemali variety . However, in Russia it does not grow, and you have to get out. We will cook tkemali from thorns, which many grow in gardens and cottages. In principle, you can use any plums, the main thing is that they are not particularly sweet and ripe.
The ingredients that we need: plums, hot pepper (preferably directly from the garden), garlic, ground red pepper, herbs - dill, cilantro, mint (possibly a combination of all or any of them), coriander, salt and sugar.
To prepare tkemali from the turn, we add all kinds of fragrant herbs quite a bit, and only those that you like. To begin, boil the plums. Bones from them should not be taken out. It is better to slightly incise and remove all branches. From greens we make a couple of bouquets and put on the bottom of the pan - to give flavor. Add a little greens to the sauce so that the color does not deteriorate. Pour a little water (a maximum of a glass for each kg of fruit, or maybe less - depending on the softness of the drain) into our weave from the turn, so that it does not stick, and put on fire. Boil over low heat until soft, stir occasionally. When the berries begin to unfold, it’s possible to turn it off. You don’t need to digest them too much!
Next, proceed to wipe the plums. A colander will help us here, but lazy people can use a blender or a meat grinder, although the classic version involves manual work. Let the juice drain a little. We immediately throw away the greens.
After 8 minutes, when the main part of the liquid has already drained, we rearrange the colander, in which our future tkemali sauce from the turn is located, to another vessel, and let it cool. The separated juice is not poured, it can still come in handy.
If the volume of our mass is large, then it is better to divide it into parts, so that it is more convenient to wipe. We put on rubber gloves that have been previously washed with dishwashing detergent so that there is no smell. Wipe by hand, pressing in circular motions. In the end, there remains a handful of seeds, peels and mashed potatoes.
Next, in our tkemali of thorns, add spices. First salt, pour sugar, and let stand until completely dissolved. Take a blender, grind pepper and garlic in it. Then we add greens to them.
Pour our mashed potatoes into a saucepan, preferably in an aluminum, because the sauce will burn. Add a little juice there, so that the sauce becomes a little more liquid than the finished one. We put on fire, add ground coriander, as well as red ground pepper and green gruel.
We introduce all the spices gradually, continuously mixing and tasting. If necessary, you can still add sugar and salt. We bring our mass to a boil and keep it on fire for another 8 minutes, stirring very actively, especially from the bottom. And that’s all!
Store tkemali sauce from thorns, the recipe for which is described above, preferably in a cool place.