I bring to your attention my version of the popular seasoning. I cook tkemali from plums with vinegar. I prefer not to add hot pepper, because I don't always want to season my food with a burning sauce. Fruits should be slightly under-ripe.
Ingredients
- Plums - 2 kg
- Garlic - 100 g
- Vinegar - 120 ml
- Ground coriander - 0,5 tsp.
- Utsho-suneli - 0,5 tsp.
- Sugar - 1 tbsp.l.
- Salt - 1 art.l.
Step-by-step cooking recipe
Wash the plums, cut in half and peel the seeds.
Put the halves of the fruit in a saucepan, pour cold water and boil for 10 minutes.
Flip the plums into a colander, cool slightly, and then rub through a sieve.
Mix the resulting puree with spices, sugar, salt and garlic passed through the press. Boil the workpiece over low heat for 15 minutes.
Add vinegar, stir and remove from heat after 1 minute.
Put the hot sauce in the prepared container, roll it up and wrap it with a warm blanket for a day.
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