Пт, 08 июл 2016 Автор: Наталья Даньчишак
Georgian cuisine dishes are unusual and exquisite.
by taste.
This is especially true Tkemali sauce, with which any dish
becomes a real masterpiece.
We collected the best recipes of Georgian Tkemali sauce from different
varieties of plums.
Contents
Tkemali plums – the basic principles of cooking
The main ingredient of the sauce is tkemali plums, better known to us.
like cherry plum.
It is thanks to this plum sauce got its name and
unique sour taste.
This Georgian tkemali sauce from plums is prepared only from
green, sour cherry plum, which is not yet ripe.
In addition, you will need another swamp mint – this is such
herb, which is used as a seasoning, and it grows only
in Georgia. Also for the preparation of sauce use garlic and
spices: cilantro, salt, dill, red hot pepper and ground
coriander.
Plums are thoroughly washed, laid out in a saucepan, filled with water and
boil for forty minutes. Then cooked plums fray through a sieve.
Bones and peel discarded. It should make a puree
mass, which is boiled down to the consistency of thick sour cream. Fresh
Greens, garlic and seasonings are carefully ground and added to the sauce.
Stir and bring to a boil. Turn off and lay out
hot on prepared banks. If you want to get sharp
sauce, add more hot peppers and garlic. Conversely, lovers
gentle sauce, should focus on fragrant herbs.
Of course, in our latitudes to cook real Tkemali from plums
difficult, but the recipe is quite possible to adapt by preparing it from
any kind of plums. Marsh mint can be replaced by the usual melissa
or thyme. With seasonings and herbs you can experiment on
your taste. In any case, the sauce is always incredible.
tasty, and is indispensable as a seasoning practically to
any dish.
Recipe 1. A classic yellow cherry tokema
Ingredients
-
kilogram of ripe yellow cherry plum;
-
5 g ground coriander;
-
50 g sugar;
-
60 g fresh dill;
-
three heads of garlic;
-
50 g fresh cilantro;
-
salt;
-
hot pepper pod.
Cooking method
1. Wash ripe cherry plum under running water, put on paper
towels and dry. Take out the bones.
2. Grind the plums through a meat grinder.
3. In the plum puree add sugar and salt. Stir and lay out
in the pan. Put on a slow fire and cook for nine minutes.
4. Disassemble the garlic, peel it. Remove from
pod pepper stalk with seeds. Rinse and dry the herbs.
Put everything in a blender bowl, add spices and grind to
homogeneous state.
5. Add the fragrant mixture to the boiling plum sauce, well
Stir and cook for another couple of minutes.
6. Glass bottles with tin lids wash and
to sterilize. Arrange the Tkemali sauce into bottles and
tightly cover with caps.
Recipe 2. Tkemali from plums with lemon juice
Ingredients
-
700 g plums tkemali;
-
25 ml of vegetable oil;
-
a bunch of fresh cilantro;
-
salt;
-
five cloves of garlic;
-
half a cup of lemon juice;
-
3 g of ground coriander;
-
3 g ground fenugreek;
-
2 g red hot ground pepper.
Cooking method
1. Plums are well washed and put them in a large enamel
the pan. Fill with drinking water so that it completely covers
fruit.
2. Put the dishes on the fire and bring the mass to boiling. Turn down
fire to a minimum, cover with a lid and cook for another ten minutes.
3. Drain water, cool plums to a warm state and remove
bones. Rub plums through a fine sieve.
4. Rinse the cilantro and finely crumble.
5. Peel the garlic and chop through
garlic press
6. Put the plum puree back into the pan, add the cilantro,
crushed garlic and spices. Pour in lemon juice and salt.
Stir and bring the mixture to a slow simmer. Cook
sauce a couple of minutes, and remove from heat.
7. Cool Tkemali sauce to a warm state and shift it to
clean sterile jar. Pour oil on top and close tightly.
a lid. Put the sauce in the fridge. Six hours later, the sauce is ready.
Store in the refrigerator for no more than two months.
Recipe 3. Tkemali plums in a slow cooker
Ingredients
-
a kilo of slightly green plums;
-
75 g of hops-suneli seasoning;
-
on a bunch of parsley and dill;
-
hot red pepper pod;
-
salt;
-
six cloves of garlic;
-
sugar;
-
5 ml of 70% vinegar per liter of sauce.
Cooking method
1. Clean the chives. Wash greens, plums and garlic under
water stream and put in a colander to glass water.
2. Каждую сливы разрезать и вынуть bones.
3. Fold the plums, garlic and greens into the container of the blender and kill
all until smooth.
4. Put the plum puree into the multicooker container, add sugar
and salt. Stir and taste. If necessary, add or
add more sugar.
5. Place the container in a slow cooker, close the lid and run
mode “Quenching”. Cook the sauce in this mode and a half hours.
6. Hot sauce spread on sterile dry cans and
hermetically rolled iron caps. Keep in a cool place
up to three years.
Recipe 4. Tkemali from plum Hungarian
Ingredients
-
three kilograms of Hungarian plum;
-
15 ml of vegetable oil;
-
two glasses of drinking water;
-
50 g of salt;
-
300 g fresh cilantro;
-
25 grams of sugar;
-
200 g parsley;
-
15 g ground coriander;
-
two heads of garlic;
-
3 g ground red pepper;
-
two pods of burning red pepper.
Cooking method
1. Drain and iterate my. We spread foukt in big
pot, fill it with water and set on fire. As soon as the water
boil, twist the fire and boil on low heat for about 20 minutes to
plum boiled soft.
2. Green cilantro and parsley mine. Cut off the pods of burning
pepper tails, clean out the seeds and wash. Garlic clean from
husks.
3. Plum mass is ground through a colander to separate
кожуру и bones.
4. Puree pour into the pan, add sugar and salt.
Season with coriander and ground crane pepper. Cook на медленном
on fire for half an hour.
5. Hot pepper, garlic and herbs twist in a meat grinder.
Add the mixture to the sauce, stir and boil ten more
minutes
6. Hot sauce spreads on sterilized jars. Above
pour in refined vegetable oil and hermetically roll up
sterile caps.
Recipe 5. Tkemali of plums with thorns
Ingredients
-
kilogram of wild small plums;
-
garlic head;
-
200 g ripe thorns;
-
mint;
-
hot pepper pod;
-
basil;
-
two sweet peppers;
-
salt;
-
seasoning “hop-suneli”;
-
granulated sugar.
Cooking method
1. Wash and peel green plums. Same
do with the turn.
2. Rinse the sweet pepper, wipe it and cut it in half.
Remove the tail with seeds. Cut the stem from the hot pepper and
clean the seeds. Rinse greens and lightly dry.
3. Put everything in a blender container, add spices and
perebite everything to the state of mashed potatoes or chop with
meat grinder.
4. Transfer the resulting mass to the pan, add sugar and
Hops-suneli seasoning. Salt and add to the mixture a mixture of pepper,
greens and garlic. Stir and put the container on fire.
Bring sauce to a boil, twist the fire and cook for another 15 minutes,
stirring occasionally.
5. Spread hot sauce in sterile bottles and sealed.
screw caps.
Recipe 6. Tkemali from plums with walnuts
Ingredients
-
three walnuts;
-
kilogram cherry plum;
-
5 g of Imereti saffron;
-
garlic head;
-
fennel, mint and cilantro;
-
10 g of salt;
-
hot pepper pod;
-
15 g sugar;
-
5 g of coriander.
Cooking method
1. Put the washed plum into the pot, pour it with water,
so she covered the fruit. Put the pot on the fire and cook for minutes
15. Then cool to a warm state and grind the drain through
sieve. Bones and skin are removed. The water in which the plum is boiled is not
pour out.
2. Clean the chives. Cut off hot pepper pod
tail and clean the seeds. Put garlic in the blender tank,
walnuts, hot peppers and greens. Salt and add sugar.
We interrupt everything in a pulsating mode until homogeneity.
3. Add to this mixture puree of cherry plum and smash again to
obtain a homogeneous mass.
4. The resulting mass is transferred to the pan, pour a little
water in which the plum was boiled, and put the container with the plum mass
on fire. Cook на медленном огне с момента вскипания десять
minutes
5. Hot sauce spreads on sterile jars, hermetically
close them with lids and cool them completely. Keep the sauce in the dark
cool place.
Recipe 7. Tkemali from plums with basil
Ingredients
-
80 ml of olive oil;
-
kilogram cherry plum;
-
50 ml of drinking water;
-
5 g of red ground pepper;
-
100 g of sugar;
-
60 g green cilantro, parsley, basil and dill;
-
25 grams of salt.
Cooking method
1. Green and plum wash well. Put in big
pan plum, add water so that it is completely covered
fruits. Boil the cherry plum until it becomes soft.
2. Put the boiled cherry plum in a sieve, and mash the wooden
spatula. Skins and bones throw out.
3. Pour the puree back into the pan and bring to
boil over medium heat.
4. Add washed and finely chopped greens to the plum puree,
crushed garlic and very finely chopped hot pepper. Salt
and mix thoroughly. Boil the sauce from the moment you boil for about 20 minutes,
until the mass thickens.
5. Pour the hot Tkemali sauce into jars or bottles.
Above влейте рафинированное масло. Hermetically roll up and leave
until complete cooling. Put the sauce in the basement or pantry on
storage.
Tkemali from plums – tips and tricks
- Take moderately ripe yellow, blue or red for the sauce.
plums. - Do not cook the sauce for too long, so that it does not lose its flavor.
quality and benefits. - Tkemali sauce can be prepared from different types of cherry plum.
- While cooking, stir the sauce constantly, so that it does not
burned. Лучше это делать деревянной spatula. - To facilitate the cooking process, remove the peel from the drain,
залив плоды кипятком на пять minutes - Spices and Herbs can pick, relying on their
preferences. -
After adding all the spices to the sauce, try it on
taste. If necessary, correct it by adding those or
other spices.
