In a more familiar version, tkemali is prepared from ordinary plum or cherry plum. But the blackthorn is also perfect for this sauce. Catch a traditional Georgian recipe, which is also perfectly stored in banks in winter.
Ingredients
- Turn - 1 kg
- Mint - 5 g
- Coriander - 5 g
- Salt - 10 g
- Sugar - 1 art.l.
- Hot red pepper - 0.5 pieces
- Garlic - 3 cloves
- Parsley (or cilantro) – 1 bundle
Step-by-step cooking recipe
Pour 120 ml of water into the turn and boil for 20-25 minutes.
Rub the mass through a sieve and add chopped garlic, pepper and all spices.
Boil the sauce over low heat until thick.
Add the chopped herbs, mix and roll the sauce into sterile jars.
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