Tkemala sauce for the winter
Is it worth preparing tkemali sauce for the winter, if you can always buy something similar in the store? We are sure that yes, because homemade tkmeli turns out to be much more tasty and fragrant. And one more thing - natural, of course, because there are no dubious ingredients in the composition of the sauce prepared at home, and you will certainly select the necessary ones according to the recipe very carefully. Finally, one cannot fail to note the pleasant fact that the preparation of tkemali sauce will not cause you any difficulties: all processes are simple and understandable. Well, as a result, you will get an amazing seasoning that will turn the most ordinary fried meat into a gourmet dish.
Ingredients
Servings 10 servings- fresh plums of the “tkemali” variety or others - 1 kg
- drinking water - 100 ml
- cilantro - 3 sprigs
- garlic - 1 head
- ground coriander - 3 tsp
- ground red pepper - 1.5 tsp.
- dried dill - 2 tbsp. l.
- dried mint - 2 tsp
- vegetable oil - 4-8 tsp.
Cooking
Step 1
Prepare plums for cooking tkemali sauce. Sort the fruits, separating the wormy and wrinkled, then wash with running water, removing the twigs. Place in a large saucepan.
Step 2
Pour water into a saucepan with plums for tkemali. Place on stove and bring to a boil over medium heat. Then reduce it to low and cook until the fruits are completely soft.
Step 3
Place a metal sieve over a small bowl. Throw the fruits on it, collect the broth. Pour plums for tkemali sauce through a sieve into another bowl or small saucepan.
Step 4
Put the container with the plum puree on low heat and, stirring, cook for about 45 minutes, periodically adding the broth. The result should be a mass of consistency of thick sour cream.
Step 5
Wash cilantro for tkemali sauce, dry and finely chop. Chop the garlic. Add it along with the cilantro and all the spices to the bowl of plum puree. Cook over low heat for another 5 minutes.
Step 6
Pour the resulting tkemali sauce into dry sterilized bottles, pour vegetable oil (1 tsp each). Seal tightly and let cool completely.