Tkemali sauce is a daily dish of Georgian cuisine. This sauce is served with fish, barbecue or any other meat dishes. According to this recipe, "Tkemali" has a rather original sour-spicy taste.
It is necessary
- sour varieties plum (blackthorn or cherry plum) - 3 kilograms
- dill (necessarily overripe, stems with umbrella-shaped inflorescences) - 250 grams
- greens (cilantro) - 300 grams
- greens (mint) - 250 grams
- garlic - 5 large cloves
- hot red pepper - 1-2 pieces
- salt and sugar to taste (its amount depends on the type of plum)
Instructions
Step 1
It is good to wash the plums without pulling the seeds out of them. We fold, in a suitable size, cauldron or saucepan. Fill with water, put on fire and let it boil. Then, we reduce the heat, close the lid and cook until the plums are boiled. Then, we grind the plums through a colander or sieve (taking care not to miss the pit). We remove the bones, and again pour the liquid into a saucepan and put on fire.
Step 2
Put finely chopped hot red pepper, overripe dill, sugar and salt in a boiling sauce. Adjust the amount of salt and sugar to your liking. For lovers of a spicier sauce, add more sugar. Sugar, in combination with spices and "sourness" of plums, will give an original specific taste for the dish. Cook for thirty minutes over low heat. Then, remove the bunch of dill from the sauce.
Step 3
Grind the garlic and herbs in a blender. If there is no blender, then the garlic can be grated on a fine grater, and the herbs can be finely chopped. These ingredients will add aromatic scent and unusual taste. Add chopped herbs and garlic to the sauce and cook for another fifteen to twenty minutes. Be sure to remember to stir periodically so that the sauce does not burn and the garlic and herbs are evenly distributed.
Step 4
Then, we sterilize the jars. For this, the jars must be washed well with soda or laundry soap. The neck should be thoroughly cleaned from dirt and rust. We wash the cans under running water. We put them in a saucepan of a suitable volume, fill with water, put on fire and boil. 5 minutes is enough for sterilization. We also sterilize iron covers with rubber bands. It will take 10 minutes to sterilize the lids. Carefully remove the jars from the pan and place them upside down on a clean towel to drain the water.
Step 5
Sauce "Tkemali" is ready, cans and lids for it - too. We pack the cooled sauce in jars. From above, in each jar, add one or two tablespoons of sunflower oil and begin to twist. We put the can on the chair. We cover the jar with a lid with an elastic band. We put on a spinning machine. We twist it all the way, pressing down with a hand from above. The handle has stopped - we spin it back. We put the rolled jars upside down on a towel or blanket. We cover the cans, leave them to cool completely and send them to the basement or to the refrigerator.
Bon appetit with delicious Georgian Tkemali sauce!
