Tkemali sauce is a daily Georgian dish. This sauce is served with fish, barbecue or any other meat dishes. "Tkemali" according to this recipe has a rather original sour-spicy taste.
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You will need
- plum of acidic varieties (turn or cherry plum) - 3 kilograms
- dill (necessarily overripe, stems with inflorescences-umbrellas) - 250 grams
- greens (cilantro) - 300 grams
- greens (mint) - 250 grams
- garlic - 5 large cloves
- hot red pepper - 1-2 pieces
- salt and sugar to taste (its amount depends on the variety of plums)
Instruction manual
1
I wash the plums well without pulling the seeds out of them. We put, in a suitable size, a cauldron or a pan. Fill with water, put on fire and let it boil. Then, we reduce the fire, close the lid and cook until the plums boil. Then, grind the plums through a colander or sieve (making sure not to miss the stone). We remove the seeds, and again pour the liquid into the pan and put on the fire.
2
Put in a boiling sauce finely chopped hot red pepper, bundled with overripe dill, sugar and salt. The amount of salt and sugar, adjust to your liking. For lovers of more spicy sauce, you need to add more sugar. Sugar, in combination with seasonings and "sour" plums, will give an original specific taste to the dish. Cook for thirty minutes over low heat. Then, take out a bunch of dill from the sauce.
3
Grind garlic and herbs in a blender. If there is no blender, then the garlic can be grated on a fine grater, and the greens can be finely chopped. These ingredients will give an aromatic smell and unusual taste. Add chopped greens and garlic to the sauce and cook for another fifteen to twenty minutes. Be sure to remember to stir occasionally so that the sauce does not burn and garlic and herbs are evenly distributed.
4
Then, we sterilize the jars. For this, the jars should be washed well with soda or laundry soap. Thoroughly wash the neck of dirt and rust. We rinse the cans under running water. We put them in a pot that is suitable in volume, fill it with water, put on fire and boil. 5 minutes are enough for sterilization. We also sterilize iron covers with elastic bands. It takes 10 minutes to sterilize the caps. Carefully take the cans out of the pan and lay them upside down on a clean towel to drain the water.
5
Tkemali sauce is ready, cans and lids for it too. We pack the cooled sauce in jars. On top, in each jar, add one or two tablespoons of sunflower oil and begin to twist. We put the jar on a chair. Cover the jar with a lid with an elastic band. We put on a spinning machine. We twist to the stop, pressing with a hand from above. The handle has stopped - spin it back. We put the curled cans upside down on a towel or blanket. We cover the banks, leave to cool completely and send them to the basement or to the refrigerator.
Bon appetit with delicious Georgian Tkemali sauce!
note
Sterilize the jars, should be 2 hours before the sauce spill. This is done so that the banks have time to cool, the water to drain. Thus, you can avoid the "explosion" of dishes.
Useful advice
Cook in a good mood. Then, due to the "invested" positive energy, cooked dishes will be tastier.