Tkemali or plum sauce has won our hearts for a long time. The sweet and sour taste of Georgian seasoning goes well with both meat and fish. Hurry to prepare it for the winter. Moreover, the abundant harvest of plums this year makes it possible to harvest in any quantity.
It is necessary
- - plums or cherry plums - 2 kg
- - hot red or green pepper - 2 pods
- - garlic - 1 head
- - hops-suneli - 1 pack
- - greens - 1 bunch
- - sugar - 4 teaspoons
- - salt - 2 teaspoons
Instructions
Step 1
To make homemade plum sauce for the winter, take two kilograms of plums or cherry plums. Wash, place in a saucepan, add one glass of water and bring plums until tender over low heat. Wait for the plums to cool and rub them through a colander. Discard the seeds and peel, but put the mashed potatoes from the plums on the fire.
Step 2
You will need garlic and hot peppers to make the plum sauce. Peel the garlic. If you don't like very spicy homemade sauce, free the pepper from the seeds. But spicy lovers may not do this. Personally, I prefer the second option. Wash the greens. Then grind the garlic, herbs, pepper in a blender.
Step 3
Add sugar, salt, chopped ingredients to the plum sauce. The classic homemade plum sauce is made without the use of vegetable oil, but I add a little. After the sauce has boiled for about ten minutes, roll it into sterilized jars. Cover with a warm blanket, then store in a cool place. Homemade plum sauce is most conveniently closed for the winter in small jars of 200-300 grams.
