Unfortunately, the sauce has contraindications: because of its high acidity, you should not consume it if you have any problems with the gastrointestinal tract.
There are red, yellow and green tkemali. Since my friend gave me a whole basket of yellow plum, I chose the yellow version. In the original recipe, a plum tkemali and spicy ombalo (marsh mint) are used, but in the absence of these products I used yellow plum and ordinary mint. It turned out incredibly delicious!
Also we offer to your attention two more variants of preparation of sauce tkemali.
1. Tkemali with cherry plum
Ingredients
- 1 kg of plum;
- 1 head of garlic;
- 1 hot pepper;
- 150 g of mint;
- 150 g of cilantro;
- 150 g of dill;
- 2 teaspoons of salt;
- 3 teaspoons of sugar;
- 1 teaspoon of saffron;
- 1 teaspoon coriander peas.
Preparation
Rinse the plum, put it in a saucepan, pour cold water and send it to the fire. After boiling, cook the fruit for 15-20 minutes. Weld a cherry plum through a sieve. The liquid that remains after cooking, do not discard, as it can be diluted with a sauce if it is too thick.
While the cherry plum is boiling, in a blender, chop all the greens with garlic, fresh spicy pepper, salt, sugar, coriander and saffron. Then add this mixture to the rubbed alycha and whisk again well with a blender.
Send the sauce again to the stove, bring it to a boil and cook for another 10 minutes. Finished Tkemali spread over sterilized jars, pour a little vegetable oil on top and close. Store in a cool, dark place.
My cherry plum was very acidic, so I had to add more sugar to one teaspoon. The sauce was very tasty!
2. Tkemali with a plum
Ingredients
- 1-2 pods of dried red bitter pepper;
- 3 kg of plum or cherry plum;
- 250 g of dill (umbrellas and stems);
- 2 cups of water;
- 1-2 tablespoons of sugar;
- 250 g fresh mint;
- 300 g fresh cilantro;
- 4-5 cloves of garlic;
- salt to taste.
Preparation
Rinse the plum or cherry plum, place in a large saucepan, pour cold water and put on a fire. Once the water boils, cook the sink for 20-30 minutes or until it boils.
Wipe the fruit through a sieve. Pulp again in a saucepan. Parasols of dill bind with a thread and add to the sink. Then send the spicy red pepper and salt. Cook the mixture until thickened for about 30 minutes.
While the sauce is brewed, chop all fresh herbs and garlic in the blender. After 30 minutes have passed, remove the dill umbrellas from the sauce and discard them. Add the greenery with garlic and cook for another 15 minutes.
Finished sauce pour over sterile jars, add a drop of vegetable oil on top and tighten. Store in a cool, dark place.
3. Tkemali with walnuts
Ingredients
- 3.2 kg of red plum;
- 150 g of sugar;
- 2 tablespoons of salt;
- 1 tablespoon seasoning hops-suneli;
- 50 g of mint;
- 220 g of cilantro;
- 1 head of garlic;
- 150-200 g walnuts.
Preparation
Rinse the cherry plum, place in a saucepan and pour cold water. After boiling, cook for 15-20 minutes until the fruit is boiled and the peel begins to easily separate from the pulp. Then rub the plum through a sieve and add, if necessary, some liquid left after cooking.
Grind the greens in a blender with garlic and add to the plum. Then put salt, sugar and hops-suneli. Stir the sauce with a blender and send to a small fire. Cook for 10 minutes. After that, add crushed walnuts, bring the sauce back to the boil and remove it from the heat.
Pour the tkemali over the jars, top with a little vegetable oil and close. Store in a cool, dark place.
Whichever recipe you choose, remember that you can always adjust the amount of any ingredient yourself, because it all depends on your taste. If you like a more sweet taste, add more sugar. Or, if you do not really like garlic, then add it less. And in the last recipe I would add a little bit of hot pepper, because I really like the sharp sauces. You do not have to worry that you do not cook with a prescription. Just change the ratio neatly, each time trying a sauce.
