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How to make green tkemali sauce
Homemade plum sauce is much tastier than store-purchased, but simple recipe. Why not cook tkemali home?
Tkemali sauce is red and green.
As claimed by authoritative authors of Georgian recipes, red tkemali sauce is prepared from wild blackthorn, using (mostly) dry spices and herbs, and green tkemali – from a small, piercing green, sour-bitter wild plums or unripe plums, which are called tkemali.
To make green tkemali use fresh herbs. A very aromatic sauce that can be used as seasoning for meat, chicken, fish, and grub.
Ingredients:
1kg plums :
How to cook:
1. Plum wash thoroughly, place in a saucepan, cover with water to 1/2 the height of the raw material, cover pot and place on high heat. Plum simmer after boiling for 5 — 10 minutes, until the skins begin to burst (longer to cook is not necessary, plums will begin to soft after boiling, the pulp is mixed with decoction).
2. Put the plums in a colander (save the broth), put the colander on a plate and allow plums to cool slightly.
3. While the plums are cooling, wash, dry and finely chop the herbs, mash the garlic with salt. Hot pepper cut in half, remove seeds and finely chop (do it better in rubber gloves, to the caustic juice were not included in the skin).
4. With a spoon mash the plums and remove from the colander bone.
5. Fold in a bowl combine the greens, garlic, hot pepper, coriander and all the plums along with the flesh that fell on the plate under the colander. Add a little broth that you saved, and chop all together until more or less smooth.
If you have no processor, RUB plums through colander and then mix with the greens.
6. Try the sauce and season to taste with salt (you can add sugar if the sauce is to your taste too sour).
7. Put the sauce in a saucepan, stirring, bring it to a boil and boil for 2 — 3 minutes.
You can not boil the sauce after shredding, and immediately pour into banks and put into the refrigerator, you can use it during the week.
Also delicious: 10 best dishes of Georgian cuisine, with detailed recipes
How to cook amazing Bulgarian sauce chutney
8. Pour the sauce into the prepared clean and dry jars and pour a little vegetable oil so that the Bank has run out of air. Close the jars and store in the refrigerator.published
Author: Elena Aizikovich
Cook with love ! Bon appetit!
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: vk.com/academy_main?w=wall-46725206_23226
Tkemali sauce is red and green.
As claimed by authoritative authors of Georgian recipes, red tkemali sauce is prepared from wild blackthorn, using (mostly) dry spices and herbs, and green tkemali – from a small, piercing green, sour-bitter wild plums or unripe plums, which are called tkemali.
To make green tkemali use fresh herbs. A very aromatic sauce that can be used as seasoning for meat, chicken, fish, and grub.
Ingredients:
1kg plums :
- 1 small head of garlic
- 1 hot fresh pepper
- 1 bunch fresh cilantro
- 1 pack of fresh Basil
- 1 bunch of ombala (or peppermint)
- 1 tsp ground coriander
- 1 tsp. salt
How to cook:
1. Plum wash thoroughly, place in a saucepan, cover with water to 1/2 the height of the raw material, cover pot and place on high heat. Plum simmer after boiling for 5 — 10 minutes, until the skins begin to burst (longer to cook is not necessary, plums will begin to soft after boiling, the pulp is mixed with decoction).
2. Put the plums in a colander (save the broth), put the colander on a plate and allow plums to cool slightly.
3. While the plums are cooling, wash, dry and finely chop the herbs, mash the garlic with salt. Hot pepper cut in half, remove seeds and finely chop (do it better in rubber gloves, to the caustic juice were not included in the skin).
4. With a spoon mash the plums and remove from the colander bone.
5. Fold in a bowl combine the greens, garlic, hot pepper, coriander and all the plums along with the flesh that fell on the plate under the colander. Add a little broth that you saved, and chop all together until more or less smooth.
If you have no processor, RUB plums through colander and then mix with the greens.
6. Try the sauce and season to taste with salt (you can add sugar if the sauce is to your taste too sour).
7. Put the sauce in a saucepan, stirring, bring it to a boil and boil for 2 — 3 minutes.
You can not boil the sauce after shredding, and immediately pour into banks and put into the refrigerator, you can use it during the week.
Also delicious: 10 best dishes of Georgian cuisine, with detailed recipes
How to cook amazing Bulgarian sauce chutney
8. Pour the sauce into the prepared clean and dry jars and pour a little vegetable oil so that the Bank has run out of air. Close the jars and store in the refrigerator.published
Author: Elena Aizikovich
Cook with love ! Bon appetit!
P. S. And remember, only by changing their consumption — together we change the world! ©
Source: vk.com/academy_main?w=wall-46725206_23226
