Of all the variations of tkemali, I prefer the more classic ones, but with a twist. For example, a yellow cherry plum will be an excellent basis for harvesting. It has a pleasant sour taste, and in addition – a bright appetizing shade.
Ingredients
- Cherry Plum (yellow) – 1.5 kg
- Hot red pepper - 1 piece
- Garlic - 3 heads
- Parsley - 1 bundle
- Ground coriander - 1 art.l.
- Mustard Seeds - 1 tbsp.l.
- Fenugreek - 1 tsp.
- Salt - 2 art.l.
- Sugar - 5-6 tbsp.l.
Step-by-step cooking recipe
Go through the cherry plum. Fill it with water so that it covers it.
Boil the cherry plum for 10 minutes until soft and rub through a sieve.
Chop pepper, garlic and herbs in a blender.
Mix all the ingredients with cherry plum and boil the tkemali for another 20 minutes.
Roll the sauce into sterilized jars.
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