Tkemali sauce occupies one of the main places in traditional Georgian cuisine. At the same time, it is ideal for meat and fish dishes. The sauce is based on plums combined with various spices.
It is necessary
- –Fresh plum (3-4 kg);
- - fresh cilantro (120 g);
- –Fresh garlic (5-7 cloves);
- –Shot pepper (1-2 pcs.);
- –Salt (2, 5-3 tbsp. L.);
- - seasoning hops-suneli (25 g).
Instructions
Step 1
The main component for Tkemali sauce is the pulp of the plums. Therefore, you must first prepare the plums. Rinse the fruit thoroughly under warm water. Remove the bone with a knife. Next, put the peeled plums in a deep saucepan and heat slowly. Cook, stirring constantly, for about 20 minutes. A lot of juice will come out during the cooking process.
Step 2
Transfer the cooked plums to a deep bowl to cool. Grind the cooled plums through a fine sieve and chop with a blender. Stir the resulting mixture and put on low heat again. Cook until smooth.
Step 3
Next, take the garlic and chop it. Cut hot peppers in half, remove the seeds inside. Transfer the peppers to a blender and grind. Add the pepper gruel to a saucepan with plums, then add the garlic, salt and sugar, and then the suneli hops. Simmer the sauce over low heat for about 20-30 minutes.
Step 4
Rinse the cilantro thoroughly and dry. Chop finely. Add to sauce, stir and simmer for 40 minutes, covered. Remember to stir the sauce periodically.
Step 5
Next, add the vinegar to the sauce and stir again. Place the cooled Tkemali in sterilized jars and roll up with clean lids.
