Delicious Georgian tkemali sauce of plums or cherry plums
This wonderful recipe for plum blanks will appeal to even those who do not like sweets. Exquisite spicy sauce suitable for meat, fish and cold appetizers. Traditionally, tkemali are made from plums, but it is possible to use cherry plum instead (in this case, add more sugar).
For a tkemali sauce you will need:
- Plums or cherry plums - 3 kg;
- 1-2 large heads of garlic;
- 1 pod of red pepper (can be replaced with ground pepper);
- bunch of dill;
- cilantro bunch;
- a bunch of mint;
- 2 teaspoons of salt;
- sugar to taste;
- hops-suneli, cloves, cinnamon (optional)
The amount of sugar for tkemali should be selected depending on how sweet you have taken plums. For cherry plum, you may need several glasses, and a couple of tablespoons is enough for a sweet plum. Wash plums and select only good fruit without damage. In ripe plums you can get bones, or cook the sauce directly with them (clean after cooking). When the plums are gone, a whole bunch of dill, tied with string, is added to the mass (it will need to be removed from the prepared sauce).Boil the sauce until thick, then remove the dill and add the rest of the chopped greens, salt, sugar, pepper and garlic.
A plum sauce can be prepared in another way. Separate the stones and pour cherry plums with a few glasses of sugar. Leave the berries overnight at room temperature, so they let the juice. After that, the sauce can be cooked without adding water.
Throw the finished berries in a colander and grind in a blender. Then return them to the liquid part of the sauce and cook until thick. Five minutes before cooking, add the minced garlic, hops-suneli and cinnamon.
Pour prepared sauce over sterilized jars, roll up or cover with lids. Garlic and cinnamon are excellent preservatives, so even with a small amount of sugar, the billet is well preserved.
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