Tkemali: 3 ways to make a delicious and spicy sauce
Tkemali sauce
If you want to make a delicious, spicy sauce that will perfectly match meat dishes, tkemali is the best option. It is a sauce that will take you to Georgia for a moment and give you a chance to discover the taste of many dishes in a new way.
The FoodOboz editorial team shares 2 recipes for tkemali, which you can easily make at home from cherry plum and delicious plums.
1. The sauce is not for preservation
Cherry plum for tkemali
Source: pixabay.com
Ingredients:
- cherry plum - 1 kg
- dill - 30 g
- sugar - 2 tbsp
- Suneli hops - 2 tbsp.
- red pepper - 2 tsp.
- dried mint - 1 tsp.
- cilantro - 40 g
- garlic - 5 cloves.
- salt - ½ tsp.
Method of preparation:
- Wash the plums, cover them with water so that the water completely covers them, and put on fire. Cook until boiling, remove and cool.
- When the plums are completely cool, remove the pits and grind in a blender until smooth.
- Wash the cilantro, chop it, and add it to the plum puree along with the red pepper, suneli hops, salt, mint, and garlic.
- Put the saucepan with the puree on the fire and cook until it boils, then for another 5-7 minutes.
- Pour hot into jars, close the lid, and let it cool completely, then put it in the refrigerator.
2. Sauce for preserving
Plums for sauce
Source: pixabay.com
Ingredients:
- plums - 3 kg
- dried red hot pepper - 1-2 pcs.
- drinking water - 500 ml
- dill (stems with "umbrellas") - 250 g
- fresh cilantro - 300 g
- fresh mint - 250 g
- garlic - 4-5 cloves
- salt and sugar - to taste
Method of preparation:
- Wash the plums and put them in a large saucepan, cover them with water, and cook until they are completely cooked.
- Remove and strain into a clean saucepan through a colander.
- Rub the plums through a sieve to make a puree.
- Add the dill umbrellas, it is better to tie them up and just put them on the bottom of the pot with the plum puree.
- Peel the garlic and chop it.
- Wash the cilantro and chop it together with the mint, add it all to the puree, stir, and put it on the fire.
- Cook everything until it comes to a boil, then cook for another 15 minutes, and be sure to remove the dill from the pan.
- Sterilize the jars in advance, pour in the hot sauce, and preserve.
- Turn the jars upside down, cover them with a warm cloth, and let them cool completely.
- After that, put them in a dark, cool place.
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