Georgian dishes are able to conquer their exquisite, unusual taste. And if you cook the sauce of this kitchen, then in addition to it, any food will turn into an unusual one. Tkemali is one among such oriental dishes, which is served both an addition to meat and fish, garniram. In the article, consider the best proven recipes for Georgian sauce, how to do it from yellow, red plums, on the stove and in a slow cooker.
There are a large set of tkemali sauce recipes, every true Georgian adds something to something, special. But there are also proven classic recipes using which will never be mistaken with the future taste of dishes. For beginner cooks, it is recommended to use simple preparation methods, and after that it is possible to take and unusual options. Consider the recipes of the most delicious Georgian sauces of Tkemali.
Yellow Alycha is sleeping in the middle of summer, and some varieties are early and ready to use in early July. By this time, the bulk of the spices has not yet matured, so it is necessary to get dry, harvested earlier seasonings. Yellow Alychi Tchemal sauce has an unusual sunny color, so attracts attention not only to an unusual taste. Externally, such a dish can be like mustard, but trying it, it will immediately understand that it is completely different food. Consider a classic recipe for such a sauce.
Ingredients:
How to prepare a classic tchemal sauce from yellow drain step by step:
Multicookers have long been replaced by pressure coarse, steam pots and microwaves, because in this dish, it is easy and without unnecessary time it is possible to prepare the most refined dish. Popular tchemali sauce will be perfect using such a kitchen appliance, but the recipe must be special. Consider how to prepare such a dish in a slow cooker so that it is really Georgian.
Ingredients:
To properly prepare the original tchemali sauce in a slow cooker, you must follow these steps:
The national seasoning of Georgia Khmeli-Sunnels is very popular among cooks, since it contains very fragrant spices. It is customary to add almost to every Georgian dish. Tkemali sauce with such spices will have an extraordinary smell and taste. But here there is an important point so that the dish really was so fragrant, Khmeli-Sunnels should be put on time. Consider the Ketchup recipe with such spices and the correct phased implementation:
Ingredients:
Step-by-step process of cooking tchemali with seasoning hops-Sunnels:
The secret of delicious tchemali lies not only in the right grade of drain, but also in interesting additives. In different recipes, adding tomatoes, apples, lemon juice, olive oil, etc. It is very popular to be tchemali with Bulgarian pepper, this vegetable gives an unusual dish and sweet shade. Consider a good way to prepare such tchemali.
Use plums for cooking sauces began in Georgia. It was there that the famous "Tkemali" was invented. Now there are many modifications of the traditional Georgian recipe, such as plums, replace any other acidic fruits, add a variety of spices and vegetables. Such sauces are perfectly combined with meat and fish dishes, eyebrokers and potatoes. A step-by-step recipe for a tomato-plum sauce for the winter will help you to prepare this original refueling, without the slightest work. The combination of fruits with vegetables at first glance may seem unusual, but tasted this dish, you will be surprised how harmonious it turned out. The sour-sweet taste with spicy notes of garlic and sharp chili pepper will delight you and your guests. The recipe for a plum-tomato tkemali will take an honorable place in your culinary collection! Sauce from tomatoes and plums It turns out a saturated border color with a tart smell, it will suit meat, snacks and just to bread.
Taste Info Sauces for Winter
Ripe and soft plums rinse with water. It is advisable to take fruit with a large content of acid, then the sauce will be tastier. The plum-Alycha varieties of Tkemali will be remarkably.
Tomatoes Solve in a bowl with water. If possible, use the tomatoes of the Cherry varieties of red and / or yellow color. Such tomatoes are sweeter and of them get a very tasty sauce. If Cherry is not, take any ripe tomatoes. Large vegetables cut into several pieces.
From the drain, remove the bones, and put the slices in a thick-walled saucepan. Add tomatoes to fruit.
Prepared ingredients grind with a submersible blender right in a saucepan. If this device is not, twist vegetables and fruits on the meat grinder. To the resulting mass add sugar and salt. Bring the sauce to a boil, then reduce the fire to the mid-level and boil for 20 minutes. Try the refueling taste and if you need to add more sugar and salt.
From sharp peppers, remove the seeds and put it in finely, peeled garlic through the press. Add to the sauce by varying the amount of your taste. If you do not like sharp dishes, Chile can not be added at all. Add a mixture of olive or Italian herbs. Other spices, such as carnation, fragrant pepper or coriander, can be used.
Heat the sauce for another 10 minutes, and turn off the fire. Leave half an hour so that it fills well with spices.
Take advantage of the sieve and overtake the sauce. Then its consistency will be homogeneous and silky.
Send sauce on the stove and boil it to the desired consistency. Remember that after cooling it will become much thicker. Then add a few tablespoons of apple vinegar and remove from the fire.
Banks or bottles with covers prepare in advance. Thoroughly wash them with soda under running water and sterilize over the ferry. Put the lids in a bowl, pour boiling water and leave for 5 minutes. Hot sauce bulk bottles and immediately roll off the lids.
Put the bottles upside down, cover with a towel and leave until complete cooling. Store the ready sauce from tomatoes and drain on the winter in a dry, dark room.
Serve to the table, overflowing into the sauce and decorating the greens. Bon Appetit!
Good time, dear hostess! Somehow, unnoticed to us, the middle of the summer and began the hottest time of winter blanks. I do not know how you, and I do a lot of different goodies. But ... Only those who received the approval of households and only on proven recipes. Although what kind of sin is to try - you always want to try a new one.
Today on the agenda - the recipe for Tkemali from the classical plum and not only. After all, finding all the necessary ingredients for the amazing sauce in Georgian is not so easy. Yes, and the draining of a unique variety of Tkemali find in our lane is almost impossible.
Tkemali sauce is a business card of Georgia, where everyone who respes itself a cook is preparing this additive to vegetables, meat and fish. It is said that the feast in the solar and colorful country is considered defective if there is no sour-acute, fragrant and such original sauce on the table.
Tkemali or wild plum (subspecies of Alyci) is the basis of a classic recipe. And begins to cook from it such good care even at a time when the fruit is green. It was customary to invite guests to the first Tkemali, which so lit and cheered up his taste after a long winter and beautiful, but poor spring.
Classic classic, but here there are options, because each family has its own secrets of cooking. But old-timers will never open them, only with a smile they will say: "Prepare with love, and everything will work out."
Again, for me it was a discovery that red, spicy and classically sour sauce boil out of yellow or red plums. And in the one that the green and sweeter is added to the thorns.
And one more feature, which makes Georgian Tchemali recognizable - ibalo. This is such a special seasoning, marsh mint. It grows only in mountain swampy locations and it is impossible to get it, well, or almost unreal.
Of course, our hostesses are collapsed to replace the Georgian spice with mint of the List and Melissa, but this is only a pathetic similarity and the present taste to achieve with their help.
There are several uncomplicated rules that must be observed when cooking tchemali at home:
By the number of ingredients, it is impossible to say exact proportions, since each option provides its parameters. But even in this case, the owner will make adjustments along the way.
I cook Tkemali more than once in season drain. And every time I change the amount of salt, sugar and spices. This, as they say, in mood, desire and taste at the time of the magical process in the kitchen.
Before you begin to consider options, I suggest you view the video segment of the preparation of Tkemali from the Blue Drain:
According to his own experience, I will say that the cream is boosted almost four times. So if you want to harvest for the winter, the number of components must be appropriate.
Since we, Europeans, it is easier to find high-quality plums of the sort of Hungarian or Ugorka, they just can be replaced by the famous Georgian tchemali. It turns out relatively quick and tasty. I propose such a simple option.
By ingredients:
I add all the spices to taste, as it is simply impossible to guess exact measures. Plums are different come across and may need sugar or salts of a different amount. One thing I can say exactly - if you harm for the winter, then sharp seasonings (pepper, garlic and hops-sunnels) add more. I don't know why, but after opening the bank, the winter is always found that they are not enough for some kind of magical strength.
I prepare banks - my and sterilize, the covers blow with steep boiling water. I fill the boiling sauce in the prepared container, I roll and bite until the morning. Voila - Tkemali for the winter is ready.
If you cook in a slow cooker - it will be faster, but such a quantity, naturally, at one time you do not get. In this kitchen magic pot, it is very good to prepare, so to speak, "on the sample". I check all new recipes in it. The minimum time spent, minimal interference in the process, and does not burn.
During the search for some new taste impressions from old recipes, I came to the conclusion that you can add plums in the classic ketchup. I do not know, maybe someone tried to do this, but I still consider myself a discoverer. For this recipe, all my girlfriends turn the tasty ketchup "Tkemali" for the winter, although it is not takmali at all.
Burst such products:
You need to cook like this:
We break into sterile jars and rush with covers. That's ready delicious billet for the winter.
We all know that products that do not pass thermal processing retain more vitamins. In the classic version of the tchemali, it is cooked, and a lot. But how to make tchemali without cooking - is it possible to come up with this? As it turned out - you can. Only he really removes the sauce that Georgians consider their business card. But, it does not get less tasty. I bring to your attention two options.
This option is obtained delicious and fragrant, and it is preparing quickly and with a maximum set of vitamins. Try, you will not regret.
Required:
A bone is removed from the drain and all the ingredients are passed through the meat grinder with a shallow grid. If you want a smaller and homogeneous consistency - you can use a blender. Then all this smelling splendor to fill with salt and sugar, mix. Cold tkemali is ready to use this minute. Stored in the refrigerator under the kapron lid long enough. I somehow alone jars in front of the new year. But it was a surplus and her household did not see. Otherwise, "left" would be very fast.
Also, cook is not necessary, only grind on the meat grinder or grind a blender. Not a tchemali, but there is something Georgian in it. Under the kebab and cognac - very good. And to make such a vegetable stew vegetable sauce - so you do not pull out the ears.
The kilogram of acidic drain (which is at hand) need a kilogram of Bulgarian (preferably red) pepper, half-liter tomato paste, two pods of hot pepper, a glass of purified garlic, a glass of crushed walnuts, salt, sugar and greens to taste. Dill and green kinza fit very well.
All ingredients skip through a meat grinder with a small grid. Place in banks and store in the refrigerator. If you want a little longer - top pour a couple of spoons of hot vegetable oil.
On the basis of the recipe of Tkemali from the plums on the classic Georgian version, our hostesses came up with a lot of their unique and unsurpassed. They may and are non-authentic, but tasty and accessible in the ingredients.
Girls-entertainers! Let's share your culinary masterpieces, because it's time to fill in the cellar to winter. And in the cold for a cozy table we will be grateful to remember each other, wanting a pleasant appetite. For this, be sure to subscribe to updates, bring new members to our ranks and share our heritage, do not regret. Waiting for you, and you (I really hope) - Me. To new correspondence!
Tkemali is a spicy sauce from Georgia. Like all national dishes of this mountainous country, it contains a large amount of natural herbs and spices, so health is useful. The only ones to refrain from the use of sauce are people with gastritis and ulcerative gastric and duodenal ulcer.
Traditionally, tkemali is prepared from acidic yellow or red drops of tchemali (varieties of alchi) or a turn. In Georgia, they grow in abundance in the wild environment, and in the preservation areas.
Classic sauce is obtained by sour-sweet, with a lemon-mint notch, which he must have a special swamp mint - ibalo.
Georgians argue that only the classic sauce recipe is worthy of attention. However, over time, a large number of alternative recipes appeared, allowing to use various acid fruits, depending on the season and the region of their growth.
These can be plums of different varieties, gooseberries, red currants or some other berries. If there is no ibalo, the hostess often use other varieties of mint, getting an excellent result.
Tkemali is a worthy addition to meat, fish, paste and vegetable dishes. Especially successfully combined sauce with poultry meat - turkey or chicken.
Such a blank can replace artificial ketchups and other additives in the family menu. Tkemali contains only 41 kcal, and it does not have any fat gram of only 8 grams of carbohydrates. For this reason, sauce can with a clear conscience diversify your menu on the diet.
Tkemali consists of fruit and spicy herbs, does not contain oils, therefore brings undoubtedly the human body. The active substances contained in spices contribute to the improvement of digestion and appetite.
A number of vitamins are preserved in sauce - E, B1, B2, P and RR, ascorbic acid. Thus, squeaking food with spicy sauce, you can improve the condition of the heart muscle, the supply of oxygen into the cells of the body, the work of the brain, the condition of the skin and hair.
Plums are pantry pectin, which cleans the intestines and activates its work. Therefore, any heavy food is digested easily and without problems.
In the process of cooking blanks for the winter, the hostess a lot of attention is paid to various sauces. This is the usual ketchup with unusual components, and when and simply desalted tomato juice with spices. Have you tried a sauce from draining?
This is an amazing sauce that is perfect for all meat products from kebabs to fried chicken chickens. Yes, and with the cutlets, he will be incredibly tasty. Want to try? Then we prepare Tchemali sauce for the winter at home.
Time for preparing: 1 hour 30 minutes
Quantity: 3 portions
Exit - 1.5 liters of Tkemali sauce.
P.S. So that the sauce has become identical to the legendary Tkemali, before serving it, it is necessary to abundantly sprinkle with chopped greens and mix.
For this, the parsley and dill will be suitable, half a beam of each to the half-liter jar. It can be made more saturated if adding vegetable oil. This can be done both in the cooking process and before serving on the table. Not more than 30 ml on the specified container.
A real, specifically Georgian sauce should include the plum of Tkemali, which gives it a characteristic taste. It is also necessary to find Obalo. This subspecies of mint is not growing in the middle lane of Russia, however, sometimes it can be found in the markets in a dried form or order on the Internet on specialized sites.
Ingredients For classic tchemali
At the exit of such a number of products, 800 grams of sauce are obtained.
Cooking
Alternative options for the famous sauce are no less tasty and spectacular. One of the most common is a tchemal recipe, which uses pens of yellow color. The most important thing is that they are not sweet and very soft, otherwise the dish will not work and will, rather, it looks like a joke than on the sauce.
Ingredients For yellow tkemali
Cooking
Yellow Tkemali is ready!
The famous sauce can be prepared from draining blue, very common in the season. They grow in the gardens, on household plots, sold in vegetable and fruit shops. The basic condition is not to take ripe soft fruits.
Ingredients For tkemali from blue plums
Cooking
There are options for cooking sauce suitable for those who do not want to spend a lot of time and effort in order to get an excellent result. The simplest and fast recipe for Tkemali allows you to get a homemade dish less than an hour.
Ingredients
Cooking
An alternative to the classic recipe is the option with the addition of tomatoes to the usual ingredients. In this case, there is something average between Ketchup and Tkemali. The sauce perfectly complements the taste of meat cooked on the grill or on coals, pasta dishes, vegetable stew.
Ingredients for tkemali from plums and tomato
Cooking
Home Tkemali is an excellent alternative to purchased sauces, which contain artificial preservatives and dyes. Another advantage of the dish is the absence of vinegar, negatively affecting the mucous membranes of the gastrointestinal tract.