Tkemali sauce - recipe. Recipe for cooking Sauce Tkemali

Tkemali is a classic Georgian sauce that is preparing from Alychi. Ideally, this spicy seasoning to meat and fish dishes is very sharp. But in our country, the classic recipe changed a bit, so in most cases the sauce is frozen-sweet. In this article we will give recipes for the preparation of classic and sweet tkemali.

First, select the necessary fruits. It is desirable that they were ripe. It is not necessary to use pink Alych, the sauce can be yellow or green, it depends on the color of the berry. Since the separation of the pulp of the bone is bad, then you can cook sauce by passing fruits with bones. To do this, pour a little water in a saucepan and negotiate Alych to a soft state. After drain all the liquid, and berodes to throw on the sieve. Now overtake them with a wooden blade so that the whole pulp is in a bowl, and skin and bones on the sieve. Place your puree into a container with a thick bottom and put it on a small fire. After boiling, add a red sharp pepper, cumin, fragrant pepper, grated garlic. If the fruits are very sour, you can add sugar to sauce. Serve it to meat dishes and kebabs.

If you do not like sharp, prepare sweet tchemali sauce. To do this, it is better to take yellow fruits. Fill alley with water and boil it until readiness (15-20 minutes). Peretrate the berries through the sieve until the puree is obtained. After add salt, sugar, and pepper in puree. Boil the mixture of 1 hour. At the end of the preparation, add chopped garlic and parsley greenery. Such seasoning can be safely rolled into jars for the winter.

You can prepare tchemali from the drain. For these purposes, red or black fruits will be suitable. It is best to use "Ugrika", it gives the sauce a beautiful color and a saturated sour-sweet taste. For sauce you need:

1 kg of drain;
1 glass of water;
salt, sugar;
coriander;
dry dill;
dry mint;
red pod pepper.

Pour plums with water and negotiate them until the fruit comes with a peel. Peretrate the fruit through the sieve and boil the puree to thickening. Mass should be formed as thick sour cream. Add salt, sugar and spices in puree. Cook for a few more minutes. Pour the sauce on jars and add 2 tillage top. spoons of sunflower oil. It forms a thin film on the surface of the seasoning, which prevents the product damage.

For the preparation of green tkemali, it is necessary to take a kilogram of green plums and peel them in water. Separate the pulp from the bones and the skin and grind it to the condition of the puree. Peel the mixture for 1 hour. Add sugar, salt and crushed garlic. This recipe uses the greens of coriander and mint. They can be crushed into a blender or melted finely. This sauce is spicy, so add sharp pepper is not needed. So tchemali can be supplemented with chicken and fish.

If a lot of different varieties are growing at your dacha, you can cook the sauce assorted. Boil the berries and prepare your puree from them. Pour some vegetable oil. Add sugar, salt and grated garlic. Weganize the mass on slow fire for 10 minutes. Add chopped dill, mint and basil. Keep in mind, this grass is distinguished in a kind of taste, so you first make a little sauce on the sample.

Tkemali sauce - recipe

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