Plum sauce tkemali for the winter: recipe
Georgian cuisine is well known among othersits aromatic and bright dishes. One of the most popular in it is the tkemali sauce. For the winter it can be canned, and fresh it is very, very delicious. Each
Classic tkemali sauce for the winter
The recipe is not too complicated. Take five kilograms of fresh plums or cherry plums, five cloves of garlic, a teaspoon of coriander, three teaspoons of sugar, mint, parsley, coriander, salt, water. Rinse the plums thoroughly, put them into a saucepan and pour two glasses of water. Send to the stove and bring to a boil, then reduce the heat. Cook until the fruit softens, when the peel breaks, and the bones begin to separate themselves. Take the second pan and place the colander in it. In small portions, put plums in it and wipe it, removing pits and skins. Again, put on a fire and bring to a boil, from time to time stirring. The originality of this recipe is that the plum mixture should be poured over cans and covered with lids, and a mixture of seasonings and
Tkemali hot sauce for the winter
The recipe for this dish is different in that spicesshould be used in the preparation process, and not before use. You need three kilograms of yellow plums, a garlic head, a pepper pod, ten tablespoons of sugar, two tablespoons of salt, two tablespoons of coriander, a tablespoon of dried or fresh greens of dill or parsley. Peel the plums and pour into a saucepan. Boil, add half a glass of water, until soft, then grind with a blender. Add salt and sugar. Separately chop the garlic and pepper into the puree. Bring to a boil plum mass, add into it a mashed potatoes of pepper and garlic, as well as greens and coriander. Stir thoroughly, boil five
Tkemali sauce for the winter: recipe from red plums
Take a kilogram of sink, two tablespoonschopped fresh coriander and as much chopped dill, a few cloves of garlic, hot pepper to taste, a quarter of a glass of water, salt, sugar. Wash the plums and put them in a saucepan. Put on the fire and bring to a boil, stirring occasionally. Drain and remove the peel with bones. Wash and chop the greens, peel the garlic with a special press. Chop the hot pepper. Boil the plum with salt and sugar, add garlic, pepper and greens. Boil a couple of minutes, remove the foam and pour the prepared sauce over the jars for storage.