Classic cherry plum tkemali for winter
Georgian sauces are rightfully considered the most appetizing and saturated in the world. You can cook a delicious, sour tkemali from cherry plum with fragrant notes of spices, herbs and spices according to this simple recipe. The sauce is ideal for meat dishes and barbecue.
Ingredients
- Cherry Plum - 1 kg
- Hot red pepper - 1/3 pod
- Garlic - 1 head
- Cilantro - 20 g
- Parsley - 20 g
- Dill - 20 g
- Mint - 20 g
- Hop-suneli - 1/2 tsp.
- Ground coriander - 1/2 tsp.
- Sugar - 4 tsp.
- Salt - 1,5 tsp.
Step-by-step cooking recipe
Rinse the cherry plum, pour cold water and boil over low heat for 15-20 minutes after boiling.
Drain the plum broth into a separate container.
Rub the softened cherry plum through a fine sieve.
Wash all the greens, dry them and chop them finely. Peel and chop the garlic. Finely chop the hot pepper.
Put the mashed plum puree in a saucepan, bring to a boil and boil, stirring, for 10 minutes.
Add salt, sugar, coriander and suneli hops. Stir the sauce and cook for another 5 minutes. If the sauce has become too thick during cooking, dilute it a little with plum broth.
Add chopped garlic, hot pepper and chopped herbs to the boiling tkemali. Adjust the amount of added greens to your taste (for example, if you don't like coriander, add it a little less).
Mix everything well and boil the sauce for another 5-7 minutes. If tkemali seems sour to you, increase the amount of sugar to your taste.
Pour hot tkemali into pre-sterilized small jars, seal tightly and cool. It is better to store the cooled sauce in a cool place - in the cellar or refrigerator.
