Georgian sauce Tkemali is an excellent seasoning for meat and fish. You can buy the sauce at the store, but it's best to make it at home. Then homemade tkemali will have a taste that suits you.
For making homemade plum tkemali sauce, fruits of any quality are suitable. As a seasoning, dill umbrellas are used not only fresh, but also dry. Contains a lot of spices, not recommended for diseases of the stomach and liver. Prepares for about 1, 5 hours.
For 1 kg of drainage you need:
- Plum 1.5 kg;
- Water 150 g;
- Dill umbrellas 150-180 g;
- Garlic 4-5 cloves;
- Hops-suneli 20 g;
- Bitter red pepper 1 pod;
- Pomegranate juice 50 ml;
- Cilantro and dill 150 g each;
- Coriander 20 g;
- Sweet peas 3-4 pcs.;
- Salt and sugar to taste.
Cooking steps:
- The pepper pod is cut in half, the seeds are removed and washed. Peel the garlic, rinse the herbs in water.
- The plums are sorted out, washed, divided into halves and the seeds are taken out, Transferred to a saucepan with a thick bottom.
- Add pomegranate juice, water, dill with umbrellas, peppercorns. Put on the stove and cook, after boiling, for fifteen minutes over low heat.
- The cooked mass is carefully rubbed through a sieve and put on fire again. As soon as the sauce boils, add the rest of the spices, salt and sugar to taste. Cook for ten minutes on low heat.
- Fresh herbs, hot peppers and garlic are passed through a meat grinder. Add to a saucepan with mashed potatoes, mix and cook for another ten minutes.
- Remove from heat and leave for a couple of hours. Sterilize jars and lids. The sauce is poured into a prepared container and closed. Placed in the refrigerator for storage.
