I know, I know that classic tkemali is made from plums. But in life there should always be a place for experiments, especially culinary ones. After all, sometimes, replacing some ingredient in the recipe, you can get an unexpectedly interesting and new taste of a familiar dish. So, for example, what happened to me when I decided to cook gooseberries tkemali. It turned out a great sauce - sweet and sour, fragrant, spicy ... Try it, I'm sure you will like it too!

Ingredients:

• 1 kg of red gooseberries;
• 3-4 tbsp water;
• 2 large heads of garlic;
• 1 bunch of dill;
• 1 bunch of celery;
• 1-2 dill umbrellas;
• 5-6 cm of horseradish leaf;
• 1 cm hot pepper;
• 1/3 tsp Sahara;
• 1 tsp salt.

Cooking:

The basis of our sauce is gooseberry berries. Such tkemali is prepared from both green and red gooseberries, but in the latter case the color of the sauce is much better - bright, rich, beautiful. My gooseberry, remove twigs and leaves (if they hit the berries). The tails of gooseberries can not be cut, in the process of cooking we will get rid of them anyway.

Pour water into a saucepan (wide enough), pour gooseberries. Cover with a lid and send to the stove. When the contents of the pan boil, reduce the heat to a minimum and cook for another 7-8 minutes. Gooseberries should become soft.

We discard the berries into a small colander (or sieve) and let them cool for 10 minutes. Then we rub the gooseberries. The steamed gooseberries are rubbed easily and quickly (it takes about 10 minutes to take 1 kg of berries), only the peel, grains, stalks and sepals remain in the waste, and the output is a juice of a beautiful saturated color. Pour the resulting juice into a saucepan, put on a fire and cook over low heat for 40-50 minutes. During this time, juice is almost doubled.

Wash the greens thoroughly, cut into pieces (about 3-4 cm) and lay them out to dry. Peel the garlic, wash and pass through the press.

We prepare spices. In a piece of gauze (or a wide bandage) put a leaf of horseradish, dill, celery, hot pepper, crushed garlic.

We carefully tie gauze or a bandage so that all spices and herbs are covered. We leave long ends so that after cooking the bag can be easily removed.

Dip a bag of spices in boiled gooseberry juice, put salt, sugar. And boil over a minimum fire for 30 minutes, making sure that the whole bag is covered with juice. . Be sure to try - is there enough salt in the sauce, is there enough pungency, are spices heard.

From the finished sauce we take the bag of spices, carefully, so as not to damage the integrity of the bag, squeeze the sauce out of it with a spoon.

The jars, previously sterilized, are filled with sauce.

And immediately close the lids, also sterilized.

We store this sauce in a cool place: you can in the cellar, basement. And you can put it in the refrigerator, so as not to forget to serve it on the table, for example, along with pork steak.

For many years, it was believed that gooseberries were intended solely for making sweet jam or jam. However, berries can be used for other purposes. Gooseberry sauce has a very unusual taste. It, like tkemali, can be served on the table with meat, pasta, potatoes and fish. From gooseberry, a rather sharp seasoning is obtained, which has an original taste. You can store the finished sauce in winter in hermetically sealed containers. So, how to make gooseberry sauce for the winter?

Classic recipe

To make gooseberry sauce, you will need:

1. Gooseberry berries - from 3 to 3.5 kilograms.
2. Salt - 50 grams.
3. Sugar - 100 grams.
4. Ground pepper - two teaspoons.
5. Suneli hops - two teaspoons.
6. Head of garlic.
7. Vinegar and vegetable oil - 40 grams each.

Berry preparation

So, how to make sauce from this dish are different. Classic can be cooked at home. To begin with, you should prepare the berries. Gooseberries must be thoroughly washed. In this case, you need to remove all garbage and spoiled berries. Ponytails can be left.

Prepared gooseberry fruits should be transferred to a deep container and put on fire. It is also worth adding a glass of clean water. Otherwise, the contents of the pan will begin to burn. Boil the berries on low heat until completely softened. If the gooseberry is fully ripe, then it will take about 10 minutes.

Cooking process

To get the gooseberry sauce, you must carefully boil the berries. The fruits should become soft. After cooking, the berries should be crushed using a blender. The result should be mashed potatoes. In the resulting mass, you need to add salt, and then sugar. The amount of the latter component depends on personal preferences. After the salt and sugar are completely dissolved, aromatic spices should be added to the composition. If you want a hot sauce, you can add a little red pepper to it.

After adding all the components, the composition must be heated again over low heat. The sauce should be stewed for 10 minutes. In conclusion, vinegar, as well as vegetable oil, should be added to the mass. The composition must be thoroughly mixed. Gooseberry sauce is ready for meat. If desired, it can be rolled up. To do this, the mass should be laid out in sterilized jars and tightly closed with metal lids. Tanks should be covered with a blanket. When the banks have cooled, you can rearrange them in a cool place.

Ginger, raisin and onion sauce

Gooseberry sauce can be prepared in several ways. In this case, for cooking you will need:

1. Gooseberry berries - 1 kilogram.
2. Red onions - 400 grams.
3. A clove of garlic.
4. A tablespoon of vegetable oil.
5. 60 milliliters of water.
6. Brown sugar - 170 grams.
7. Ground ginger - ½ teaspoon.
8. Curry - two teaspoons.
9. White wine vinegar - 2 tablespoons.
10. 70 grams of raisins, preferably seedless.
11. 4 teaspoons of salt.

Cooking steps

To begin with, it is worth preparing the fruits of gooseberries. Berries must be washed and peeled well. They should be placed in a colander so that the glass is excess liquid. Onions and garlic should be peeled and finely chopped. Place a small container on the fire. It should pour water and vegetable oil. Add the garlic to the preheated mixture and stew the vegetables for 20 minutes. In this case, it is worth monitoring the condition of the onion. It should not be fried. If necessary, a little more water can be added to the container.

Gooseberries, sugar and salt should be added to the vegetables. Stew the composition should be about 10 minutes. If not, you can use white. After the specified time, add ginger, curry, raisins and vinegar to the sauce. Stew the mixture for another 10 minutes. As a result, the mass should become thick. At this point, try the sauce. This will balance its taste by adding salt, sugar or spices.

Final stage

Gooseberry sauce is almost ready for meat. The result is a thick mass in which there are pieces of berries. This sauce has a unique sweet and sour taste. The finished product can be laid out in jars and sealed. Tanks and caps should be pre-sterilized.

If desired, grind the mass with a blender. Thanks to this, the structure of the sauce will become more uniform. Roll up the mass immediately is not worth it. After grinding in a blender, the sauce must be heated again. Only then can the product be poured into pre-sterilized jars and hermetically sealed with lids.

The finished product should be stored in a cool place. This may be a refrigerator shelf or a cellar. You do not need to heat the sauce before serving. Just pour it into a suitable container. If necessary, the sauce can be used to decorate meat and fish dishes. The product combines well with pasta and potatoes.

Gooseberry is a wonderful, tasty and healthy berry, we used to eat it fresh, cook stewed fruit, jelly, jams, preserves ... But let's try to cook spicy gooseberry seasoning with garlic for the winter (and not only for the winter). Amazing combination, I agree! But it turns out, more than expectations, very tasty!

So, after me, curious hostesses! Gooseberries, garlic and dill - that's all we need. There is also salt and sugar, which we add to taste, since gooseberries come in different sweets.

Peel the garlic, rinse and chop the dill.

Gooseberry wash, remove the stalk.

Put the gooseberries, garlic and dill in a blender. Scroll 1-2 minutes.

Salt a little and add 0.5 tsp. Sahara.

We’ll try the blender for a half a minute and try. I added another 1 tsp. Sahara. It all depends on the sweetness of gooseberries and your preferences.

Once again, scroll through everything, literally a minute, so that all tastes mix. Here we have such a seasoning.

Fragrant, tasty, spicy gooseberry and garlic seasoning will delight you with its taste, color and aroma! I could not resist and tried at first just with bread ...

And then with meat))) The great taste of gooseberry seasoning with garlic is great for meat. Be sure to try it!

Put the seasoning in clean (sterilized) small jars.

For storage, cover the jars with baking paper, tie and store in the refrigerator. In this form, seasoning is stored for about a month. For long storage, tighten jars with boiled lids.

Bon Appetit! Cook for health!

Gooseberries in cooking are usually associated with sweet jams. But in combination with onions, ginger and spicy spices, a good spicy sauce comes out, which is perfect for meat, kebab, fish and chicken. It turns sour taste with sweet notes and a sharp shade. If you like gooseberry sauce, you can also roll it in prepared jars and enjoy it in the winter.

Taste Info Sauces

Ingredients

• 1.5 cup gooseberries;
• 1 onion;
• 3 centimeters of fresh ginger;
• 100 grams of sugar;
• a pinch of salt and ground pepper;
• 1 teaspoon suneli hop;
• hot pepper mixture;
• 20 milliliters of apple cider vinegar.

How to cook sweet and sour sauce for red gooseberry meat

We use ripe red gooseberries, you can use ripe green or mix several types of this berry.
Pour gooseberries in a bowl, pour water, let stand a little, so that excess garbage leaves. Then, using manicure scissors, trim all ponytails. Transfer it to an aluminum container in which the sauce will be prepared.


Release the onion from the husk, crumble in a shallow way and throw in a bowl to the gooseberry.


Pour the indicated amount of sugar there, pour vinegar, mix. Place a container of contents on the stove with minimal fire. With constant stirring, simmer the sauce for about 15 minutes.


Pour a mixture of hot peppers into the sauce during cooking. Add the amount of hot pepper according to your taste preferences.


Pour the aromatic seasoning of Suneli hops.

Peel the ginger root from the peel, grind with a grater with small holes and toss into the sauce languishing over a small fire.


After cooking time (15 minutes), remove the container from the stove. To obtain a uniform consistency, walk through the mixture with a hand blender. It also comes out very tasty if the sauce sometimes comes across whole pieces of gooseberries.
If desired, gooseberry sauce can be rubbed through a sieve, then it will become uniform in consistency and will resemble tkemali sauce.


Before use, the sauce must be infused for several hours, preferably in a cold place.
We prepared the meat sauce using onions, ginger, pepper and suneli hops. A sauce with the addition of chopped garlic, fresh herbs, non-sweet plums and apples will also be excellent. To give a pungent taste, you can add fresh red hot pepper.