How to cook tkemali sauce - a flavorful seasoning for any dishes?

What is this dish and how to cook tkemali? The sauce, called so unusually, is made from plum or plums, similar in taste characteristics. It is a national Georgian dish and it features peculiarities of the cuisine of this people - tkemali tart, exquisite, with a touch of witticism and extravagance. In this article, several recipes are given on how to prepare a tkemali sauce at home. The resulting flavored seasoning will be an excellent addition to meat, fish and any salted flour products - sausages in dough, lavash, cheburek, etc.

What should be considered and how to prepare a tkemali sauce balanced to taste?

Of particular importance is the ripeness of the fruits taken for cooking. How to cook tkemali sauce at the same time sharp, tender with sweetness and moderately salty? It should be noted immediately that there is a huge variety of flavors of this spicy thick seasoning to dishes. Green in color and a more acidic sauce is prepared at the very beginning of summer from unripe cherry plum. Later, red and yellow tkemali are cooked from the ripe fruits corresponding in color. And early autumn is the time to make sauce from prunes. The latter is not a classic version of tkemali, since its taste is more sweetly sweet and does not have enough acidity, but still enjoys great success among gourmets. It is also possible to combine a variety of fruit varieties, when simultaneously in the dish there are, for example, sour yellow plum and sweetish turn. Therefore, usually each housewife has a special recipe for how to cook tkemali sauce, changing at will and taste the proportions of not only salt and sugar, but also various aromatic herbs and spices. Only through many attempts can you get the desired refined and unique shade of piquant taste.

How to cook tkemali sauce : description of work

Composition:

- 1 kg of sour yellow plum or thistle;

¼ cup of raw water;

- 1 full des. L. Salts;

- 1 simple tsp. Sahara;

- 1 tsp. Seasonings "hops-suneli", coriander and spices of mint ombalo (can be replaced with a mixture of oregano and marjoram);

- 2 full st. L. Chopped greens of dill, green cilantro, peeled garlic;

- For incomplete ch. Dried ground red (hot) pepper and mint.

Preparation

Cut plums, pour water and put on a very weak fire. After boiling, cook about 5-10 minutes before softening the fruit. Wipe the mixture through an iron large sieve, freeing it from bones and peel. Dense mass to put on the stew for 40-60 minutes (until thick). Do not forget to stir to prevent the sauce from burning. Then add all the other ingredients and let the tkemali pour on a very low heat, saturated with the aromas of spices. Try it by typing a little in a spoon and letting the sauce cool down, since in hot form it is not quite right to determine the severity of the taste sensations. If necessary, pepper the balance with a small amount of sugar or salt. Spread the hot sauce over clean jars, immediately clog them with lids. Be sure to turn them upside down and wrap them well. After cooling, store the tkemali in a cool place.