"Tkemali" sauce

Category: Blanks
Kitchen: georgian
Tkemali sauce

Ingredients

Tkemali (cherry plum, plum, teren) 3-4 kg
garlic 2-3 heads
cilantro, dill 2 bundles
bitter pepper 1-2 pcs.
salt sugar - to taste

Cooking method

  • You can take any cherry plum: garden or wild, yellow or blue. can be made from thorns, Hungarian. But in my opinion, cherry plum is more fragrant.
  • 1. Wash the plum and put it in a saucepan, pour water so that it does not reach the top of the drain (about 2 glasses). There will be enough liquid to boil. Cook over low heat until the rind comes off and the bones separate.
  • 2. Then grind the plums together with the broth through a sieve (this is according to the recipe), and I grind through a large colo-slag with a crush, so it is more convenient, the skins from the plums do not get into the sauce.
  • 3. Put the mass again on low heat until it boils, chop the cilantro and dill greens, crush the garlic and paprika (if you have a blender, it is better to grind all the seasonings in it).
  • 4. Add everything, salt to taste. The sauce is quite acidic, so use sugar to adjust the acidity to the desired level. While simmering slowly, taste all the time and add sugar little by little.
  • 5. Sterilize the jars over steam, boil the lids, pour the sauce hot and close immediately. Wrap the jars until they cool. It will be stored for a long time.
  • I bottle it in screw top jars. I sterilize and boil everything. It stands perfectly in the closet for an infinitely long time (if it lingers).
  • Sauce prepared at home, even nearby, cannot be compared with those sold in our supermarkets.

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Admin

Elenka69 , it should be delicious with such a sauce to eat meat
Elenka
Admin, HIGHLY! All the time I made a similar sauce from the autumn Hungarian plum (it is less sour). And this year I decided to make it out of cherry plum. Forgotten taste of childhood! True, in Georgia they also add umbalo weed, I do not know its European name, but even without it, very much even.
I took a small yellow plum with red barrels not garden, which caught my eye. The color turned out to be honey, the sauce is transparent. Beautiful!
With 5.4 kg of plums, I got 4.8 liters of sauce.
Alexandra
Umbalo is thyme

And add coriander
Elenka
Alexandra, thanks enlightened, I do not even remember the aroma of this herb! I will know now!
And I don't really like ground coriander in this sauce, so I don't add it.
Admin

Elenka69 , for spices, we have the following topic:

Herbs-condiments, spices and condiments of the world
https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=16825.0
Alexandra
When I had a Georgian neighbor, she added dry branches with whole coriander seeds, and then threw everything away. Try adding whole seeds before pressing; they will remain with the skins and seeds. The taste will benefit greatly. In preparation for the winter, you can not clutch fresh cilantro. only coriander seeds and peppers.
Elenka
Admin, thanks for sending, very interesting!

Try adding whole seeds before pressing, they will remain with the skins and seeds. The taste will benefit greatly
Alexandra, thanks, this is also an option.
In general, in Georgia, dry ground spices must be added to the sauce:
utskho-suneli, hop-suneli etc. I remember in the Tbilisi market, you just need to say what spices are for, then they will make a fragrant mix.
Almost such spices can be bought in our markets at the counters of oriental and Caucasian spices. I think like everywhere else. But somehow I feel reluctant to go across the city for a pinch of spice.
In general, for an enhanced aroma (when there is a lot of greens), I put the herbs in twigs while the sauce is cooking.I grind everything together, and then add fresh chopped.
Alexandra
Quote: Elenka69

[In general, for an enhanced flavor (when there is a lot of greens), I put the greens in twigs while the sauce is cooking. I grind everything together, and then add fresh chopped.

Elenka69 , and I do this - and not only in Tkemali. And in the soup, and in the second
Summer resident
Elenka! I brought thanks from myself and all my neighbors. In our village this year, your most popular sauce Alychi was ugly with everyone - the sea, so we are perverted. Apples and pears and apricots were also added. It still turns out delicious
Elenka
Summer residentand thank you for THANK YOU!
I'm glad my recipe came in handy and tasted! And what you don't put in the sauce will be delicious. I also sometimes cook it from eel and often add apples to sauces.
Ru
I do not like the taste of cherry plum, but I am dragged by its smell. I noticed this recipe back in the spring. Wait, I started to cook. But bad luck - there is no leafy cilantro and nowhere to get it. Do you think we can get by with crushed seeds? or what other spices to try to replace?
sweetka
here are the comrades from above wrote:
Quote: Alexandra

In preparation for the winter, you can not clutch fresh cilantro. only coriander seeds and peppers.
Ru
Tkemali sauce

Something I definitely succeeded. I am a small specialist in Georgian sauces, but this is definitely better than the tkemali, which I once bought in a store. It turned out to be moderately spicy, spicy and rather sour. But there's nothing you can do about it, she is such a cherry plum. If I added more sugar, it would have been jam.

And it is useful to read the whole topic carefully, yes
sweetka
the sweetness here, of course, is not for everybody. I love to feel the sugar. a kind of sweet and sour mix. by the way, about jam. pour cherry jam over the meat very comme il faut!
Zhivchik
Is the cherry plum so yellow, will it be small? It is very aromatic but sweet. I make raw jam with it and sandwich cakes.
Ru
I think it will go with a bang. I had just a little yellow one, but not sweet (I had not yet had time to ripen properly). If it was sweet, everything would be even better
Elenka
Quote: Ru

But bad luck - there is no leafy cilantro and nowhere to get it. Do you think we can get by with crushed seeds? or what other spices to try to replace?
You can add good quality hops-suneli spices, I also like to add a little crushed fenugreek seeds. The taste and smell is amazing!
If you have loose spices in the markets, it is better to buy there.

At the expense of fresh cilantro for the winter - I do not agree. I add a lot of cilantro to this sauce, let it boil before the end. I put it hot in sterile containers and it is not only winter. I have a few jars of last year's left.
Ru, you have a beautiful honey sauce! Glad the recipe came in handy!
Ru
Quote: Elenka69

Ru, you have a beautiful honey sauce! Glad the recipe came in handy!

I liked the color myself. confuses acid. There is already an idea to pick it out from the jars, add sugar and warm it up. It's just a pity that everything has already been sterilized
Elenka
Quote: Ru

I liked the color myself. confuses acid. There is already an idea to pick it out from the jars, add sugar and warm it up. It's just a pity that everything has already been sterilized
No extra work to do. You can add sugar to the gravy boat in winter before serving or sugar. powder - will dissolve faster.
I make a moderately sour sauce, but add a lot of sugar. My husband loves sour, I am guided by his taste, and then I sweeten myself.
clarens
Quote: Alexandra

Umbalo is thyme

Right ombalo - This is the Mentha pulegium flea mint. Not to be confused with garden and pepper !!!!
Gaby
Lenusya, this year cooked Tkemali from thorns, I saw the recipe before, but plums were spinning in my head, or rather I had this recipe before and it was from plums, but was irretrievably lost.
His color turned out to be cool, like that of beets, I went to the Caravan supermarket and found Tkemali of this color, called Tkemali from the wild plum, what encryptors they are, they do not even indicate the full list of what is included, but this is not for people like us - because we know from what and with what he.
Again, I saw the recipe the year before last, but matured only this year. Thanks and +1!
Elenka
Vikusya, Thank you!
Store-bought tkemali cannot even be compared with homemade. Tkemali can be made from any kind of plum, the taste is not much different. Tkemali is more sour and requires more sugar (adjust to your taste), I am strongly sour, so that my jaws do not like cramping. Again, we add spices and peppers to our taste, made by hand, so there are some advantages.
metel_007
Lena, I'm preparing the sauce, a question has arisen. Plums I have 2 kg, large garlic, lay 2 heads or less?
Elenka
Quote: metel_007

Lena, I'm preparing the sauce, a question arose. Plums I have 2 kg, large garlic, lay 2 heads or less?
Olya, you can safely put 2 large heads, if a more pronounced aroma will not scare you.
When I cook tkemali, I always try for a long time () on salt-sugar-pepper and sniff at the aromas. I will say one thing - I do not regret spices and especially herbs.
metel_007
Lena. Thank you
I do, I try. While I set it aside (a little busy with other things), I will probably finish it in the morning. Can you then add garlic and boil it again?
Elenka
Olya, of course you can.
July
Tkemali sauce

Thanks for the recipe!
Elena 45
I did, this is something incomparable. I am tired of harvesting vegetables. all sorts of lecho, etc. (at least this year), a jar of 0.5 liters was eaten in two days. Thank you.
Elenka
Quote: Еlena 45

I did, this is something incomparable. I am tired of harvesting vegetables. all sorts of lecho, etc. (at least this year), we ate a jar of 0.5 liters in two days. Thank you.
Elena, I'm glad you liked my recipe!
TATbRHA
First, I cook cherry plum in a juicer, freeze the juice for compotes in winter: it is so sour that I add four tablespoons to a two-liter pan; plus the color is good. I let the cherry plum cool in a juicer, then I also rub it with a wooden spoon through a colander; because it was steamed, the skins become thin and easily and quickly wiped, the mass is homogeneous. Well, and only then I boil it, add sugar and seasonings and roll it up. Sometimes I roll only the cooked mass, without any additives, even without sugar, and bring it to condition on the table.
I do not like tkemali, I make several jars for my husband.
Tata
Elenka, and how long to cook the sauce. Made from yellow plum, yellow sauce.
Elenka
Tata, the yellow plum sauce should be greenish yellow or yellow interspersed with chopped greens.
You don't need to cook the sauce for a long time. In the first boil until the cherry plum is well boiled, and in the second boil for 15 minutes with spices, bring to taste.
Tata
Elenka, yes the sauce turned out to be greenish yellow. added more celery. While I was cooking it seemed like a bit too much garlic, but when it cooled down, it was very tasty. I smeared the leftovers in the pans with a cutlet, got out all. The second batch is made from yellow and red plums. The pepper was green and not very hot. Added dry red hot pepper. Brown color. It tastes better with red pepper. On the internet for a deli. a little vegetable oil is poured into the jar on top of the sauce. I understand for better storage. Have you tried that?
Elenka
Tata, there is no need to fill in oil. If you pour the hot sauce into sterilized jars with boiled lids, it will stand for a long time, even a couple of years. Bolshke did not stay late, and in the second year there is a jar that gets lost. Raw adjika is usually poured with oil.
I'm glad I liked the sauce. Really tasty and aromatic.
The taste is different from different plums / cherry plums, I like to cook a little bit from different ones.
Tata
Elena, as you think, you can put dry pepper instead of fresh, fresh is over, and the plum disappears.
Elenka
Tata, of course it is possible. The main thing is more greenery.
I also add a couple of ripe fleshy red bell peppers for beauty and taste. I cook it together in a plum, and then grind it. Beautiful blotches are obtained. Hot peppers can also be used dry. I also recommend adding some freshly ground coriander seeds.
I also add a couple of teaspoons of utskho-suneli, you can buy them in the shops of loose spices. I offer options, you might want to diversify the taste of tkemali.
Tata
Elena, I have suneli hops and coriander, but no bell pepper for today. I'll do it for now. But tomorrow I'll go and buy some pepper. There are still a lot of plums. I also put parsley and celery instead of cilantro (not planted). I planted a petiole one this year, but it is something thin, and the fox is big. So I use it as a sheet.
Elenka
Tata, buy cilantro, with it the aroma and taste is real!
Tata
Elena, Yes, I do not mind. But now I'm at the dacha. And in the nearest settlement with retail outlets, I didn't see greens on sale. After all, everyone has vegetable gardens around.
Elenka
I see, I thought you were harvesting in town.
Nut
Made a portion - yummy! I went to the market for greens, there are three buckets of cherry plums
Tata
Elena, but you can cook the plum immediately without a stone, or it gives a taste.
Elenka
Quote: Tata

Elena, but you can cook the plum immediately without a stone, or it gives a taste.
Of course it is possible. It's just that the cherry plum usually does not separate the bone. If your plum separates, then great.
Elenka
Quote: Nut

Made a portion - yummy! I went to the market for greens, there are three buckets of cherry plums
God help you!
Good health!
Tata
Elena, bought today Bulgarian pepper and cilantro. I do it.
Tata
Elena, the pepper turned out to be very hot, put 2 pieces. Say the seeds should have been removed from it.
Elenka
Yes, there is a lot of spiciness in the seeds.
Tata
Elena, the first time I put a whole, it was fine. I bought it today, very hot. A sauce made from 4 kg of plums. It's a shame. I don’t know if they’ll eat home.
Elenka
Prepare another sauce without pepper, mix and boil.

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