Tkemali plum sauce for the winter at home in Georgian style - 3 cooking recipes

Choose classic recipes and the latest creative plum tkemali in the culinary masterpieces workshop bestrecipes24.com. Check out the variations of “young” tkemali, and ripe cherry plum sauce, yellow and red varieties, with a diverse set of spices and herbs.

The process of preparing tkemali is quite simple, but in order to get a real Georgian dish there are two small secrets. First, plums must be sour! After all, tkemali is a wild variety of cherry plum that grows in Georgia. But you can take any other sour plum variety. The second nuance is ombalo grass. This is a “swamp” relative of mint. You can find it in markets, from sellers of Georgian spices.

Interesting recipe: 1. Pour cleanly washed cherry plum into a saucepan with water so that the berries are only lightly covered.2. Bring to a boil, remove from heat. Allow to cool.3. Carefully remove the plums using a slotted spoon.4. Remove the seeds. Puree the pulp using a blender.5. Peel and chop the garlic and hot pepper (in a blender, in a meat grinder, in a mortar).6. Finely chop the greens.7. Mix plum puree and grass.8. Place the pan over medium flame and heat it well. Add the garlic-pepper mixture, salt, sugar, ombalo and other spices.9. Boil for 10-12.10 minutes. Pour into clean containers.11. Keep refrigerated.

Helpful tips:• Be sure to save the liquid after cooking the plums. You can thin tkemali with it if it turns out to be too thick. Or cook a wonderful plum compote.• The spiciness of tkemali can be adjusted by the amount of hot pepper.• To preserve tkemali for the winter, you can carefully pour vegetable oil over the surface of the sauce in storage containers, without mixing.• Tkemali is an excellent addition to meat dishes, fish, pasta and cereals, vegetable dishes. The sauce goes especially well with poultry meat - turkey or chicken.