Tkemali from yellow cherry plum

Name: Tkemali from yellow cherry plum
Total time: 1 h 30 min
Yield: 20
Ingredients: 1 kg Cherry plum; to taste Khmeli-suneli; to taste Ground hot pepper; 1 tablespoon Salt; 3 tablespoon Sugar; 3 cloves of garlic Garlic

Sweet and sour spicy Georgian universal sauce. This recipe for yellow cherry plum tkemali for the winter will be of interest to lovers of various sauces. Thanks to the natural acid in the berries, no preservatives or sterilization are required.

109

48690

Scarlett Thomas

Author of the recipe

Calories

26Kcal

Protein

0gram

Fat

0gram

Carbs

7gram

*Nutritional value of 1 serving

Ingredients

Servings: 20

1kg

to taste

to taste

1tablespoon

3tablespoon

3cloves of garlic

Step-by-step preparation

Cooking time: 1 hr 30 mins

STEP 1
How to make tkemali from yellow cherry plum? Prepare all the necessary ingredients. Cherry plum is suitable for any size. Add spices to taste. If you have dried herbs dill, parsley, basil, marjoram, you can add. If your garlic cloves are small, take 4-5 pieces. Prepare jars with a total volume of 0.8 liters.
STEP 2
Sort the cherry plum, remove tails, dirt and rinse thoroughly in several waters. Break open a few fruits and check for worms. If there are any, sort out all the cherry plums, select clean ones and remove the seeds. If not, cook it whole.
STEP 3
Prepare the dishes for cooking: it is best if it is a pan with a thick bottom - the tkemali will not burn in it. Put the cherry plum in it, mash it a little so that the juice comes out.
STEP 4
Bring to a boil over low heat and cook for 20 minutes.
STEP 5
If you cooked pitted cherry plum, skip this step. Place the cherry plum in a colander or sieve and press, separating the seeds.
STEP 6
Return the cherry plum to the pan and puree until smooth using a blender. Cook over medium heat for 10 minutes.
STEP 7
Add salt, sugar and spices. Taste, if too sour, add sugar little by little until you achieve the desired taste. Peel and rinse the garlic, chop with a knife or press. Add garlic to tkemali, stir and cook over low heat for another 5 minutes.
STEP 8
Wash and sterilize the jars well. I pour boiling water into the bottom of the jar in a thin stream, about 1/4 full. To prevent the jar from bursting, do not get water on its walls. Cover with a lid and leave for 10 minutes. Afterwards I drain the water and the jar is ready. I boiled small jars with lids for 10 minutes. Distribute the tkemali into jars and roll up. Place the jars on the lids, wrap them up and leave them at room temperature for a day. Store in a cool place.