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.

Tips for the preparation of traditional Georgian sauce from draining

• Yellow, red, blue plums must be moderately ripe, not solid, but not too soft.
• Good for cooking Tkemali are suitable for different types of Alyci, as this fruit is easily separated from the bone and quickly prepared on the stove.
• Include spices when cooking Georgian sauce - kinse, podpick pepper, coriander, hops-Sunnels, they help to form the right taste.
• If the prescription needs to clean plums from the peel, then a great way is to scalding fruit boiling water and soaking them in a hot liquid for 5 minutes. After that, the fruits are well cleaned from a thin crust, which greatly simplifies work on the preparation of sauce.
• It is not worth a long time to boil ketchup, from this taste of qualities can deteriorate, and the useful substances will decrease.
• Non-starning tchemali sauce is allowed to eat even children, since the composition includes natural products. The main thing about to serve a dish with a habitual food for a kid.

Step-by-step recipes of classic tchemalie from plum with photos

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.

Classic Recipe Sauce Tkemali from Yellow Alyci

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:

• Ripe yellow plums or allycha - 1 kg;
• Sugar - 50 g;
• Garlic - 2-3 heads;
• Salt - in taste preferences;
• Acute pepper - 1 pod, up to 7 cm long;
• Fresh or dry kinza - 50 g;
• Fresh dill - 60 g;
• Coriander grains ground - 1 tsp.

How to prepare a classic tchemal sauce from yellow drain step by step:

1. My fruit under running water, we succeed in paper towels.
2. With the help of meat grinders, shredding plums or Alych, to get rid of the bones before it.
3. We add salt, sugar, put in a saucepan, cook on the stove for 7-9 minutes.
4. While the sauce is preparing, we clean, wash garlic, pepper, greens, spices in a blender or meat grinder.
5. We add the remaining ingredients into the plum boiling sauce, we thoroughly mix and cook everything together for 1-2 minutes.
6. After that, it is worth trying on the edge of a spoon ready sauce and, according to your own preferences, correct it taste.
7. For the workpiece for winter, the hot dish is decomposed on banks or glass bottles, close tightly with tin lids.
8. The remaining Tkemali is allowed to eat in food immediately after its cooling to room temperature.

Simple recipe for cooking sauce in a slow cooker

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:

• Plums of any variety, slightly greenish, with sourness - 1 kg.
• The greenery of dill, parsley, fresh - 1 beam.
• Salt, sugar - in taste preferences.
• Vinegar 70% - 1 tsp. per 1 liter sauce.
• Fresh garlic, purified - 6-7 teeth.
• Red pepper pod - 1 pc. or ground - a quarter of a year
• Seasoning Georgian "Hmeli-Sunnels" - 2-3 tbsp. l.

To properly prepare the original tchemali sauce in a slow cooker, you must follow these steps:

1. We rinse our fruits, garlic and greens under the water, put them on a colander or sieve to get rid of excess water.
2. Cut each plum, we remove the bones.
3. In the bowl of the multicooker we put the cut fruits, greens, garlic. All this is crushed with a blender. We work with this device neatly so as not to damage the surface of the bowl. Otherwise, this step is better to perform using another container.
4. We add all the spices, salt, sugar and mix. We try on the edge of a spoon a little tkemali sauce, and if necessary, correct the taste.
5. We put a bowl in a slow cooker, set the "quenching" mode for 1 hour and 20-30 minutes.
6. After that, still hot tchemali sauce lay out on banks and rolled up with iron lids. Store in the cold to 2-3 years. Bon Appetit!

Ketchup tkemali with the addition of hops-soweli

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:

• Plums are wild, small (allowed to take Hungarian) - 1 kg.
• Turn Ripe - 200
• Pepper red - 1 pod.
• Sweet pepper - 2 pcs.
• Seasoning "Khmeli-Sunnels".
• Salt, sugar - according to taste preferences.
• Mint, basil, other spices - in taste preferences.
• Garlic - 1 Purified Head.

Step-by-step process of cooking tchemali with seasoning hops-Sunnels:

1. Green plums rinse, clean from the bones.
2. Similar actions produce with tern.
3. Next you need to mix the fruit, add purified pepper, greens and spices here.
4. Blender grind all the fruits. If there is no such device, then use a better meat grinder.
5. We add salt to the resulting mass, sugar, seasoning hops-Sunnels.
6. We put into the container with the future sauce, stirred garlic, mix.
7. Mass put on fire and bring to a boil. After that, you need to try a snack and, if necessary, strengthen the taste (adding sugar, salt or vinegar).
8. Boil sauce about 15 minutes and hot spill in storage tanks.

Plum Tkemali with Bulgarian pepper through a meat grinder

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

Ingredients

• Tomatoes - 1 kg;
• Plums - 700 g;
• Garlic - 2-4 slices;
• Acute chili pepper - to taste;
• A mixture of olive (Italian) herbs - to taste;
• Sugar - 4-6 st. l.;
• Salt - 1.5 h.;
• Apple vinegar - 2-3 tbsp. l.

How to cook fast and tasty tomato sauce and plums for the 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 according to the classics - what is it?

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.

What you certainly need to know

There are several uncomplicated rules that must be observed when cooking tchemali at home:

1. During the cooking, they must be stirred often and preferably a wooden spatula, otherwise the fruits are burning.
2. In no case do not add vinegar, even if it is a billet for the winter. As a preservative in a classic recipe used marsh mint. We simply ride boiling sauce in sterile banks.
3. You can add a couple of spoons of boiling vegetable oil from above, after spill of the workpiece in the container. This will prevent damage and "blooming" of the product.

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:

Blank for the winter

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:

• drain bucket - I usually not very ripe, tight and sour;
• hvel-Sunnels;
• hot peppers;
• coriander;
• umbrella dill;
• garlic;
• salt and sugar.

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.

1. I wash plums under running water and remove the bone. I put them in a saucepan with a non-stick coating and pouring water so that the fluid can allow draining their own juice.
2. I put on fire and, periodically stirring, bring to a boil. I reflect it to a minimum and tomtu until the skin starts behind the pulp. It goes about half an hour, maybe a little more.
3. Then I give a little cool and I skip my pool cream through a sieve, preferably petty. Important! The warmer will be plums, the easier it will flew to fall from the peel and it will turn out more.
4. Next, I put everything with a puree all in the same pan and sucking there crushed spices. Grind a better blender or very finely chop. I personally like more when the green drying is very small.
5. I put on fire again and begin to boost to the state of thick sour cream. In the process, add salt and sugar to taste.
6. For five to seven minutes until readiness, I entered the garlic, grated on a small grater or missed through the garbaged.

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.

Tkemali - not Tkemali

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:

• tomatoes - 3 kg;
• bulgarian pepper - 1.5 kg;
• plums of Hungarian or Yellow Alych - 1.5 kg;
• white onions - 1 kg;
• apples Antonovka - 1 kg;
• gorky red pepper - 2 pods;
• greens (parsley, dill) - to taste;
• salt and sugar - to taste.

You need to cook like this:

1. Vegetables and fruits are mine, clean and cut arbitrary slices. We put in a saucepan with a thick bottom. We pour about half liters of water. This is necessary in order for vegetables and fruits to be burned until the juice themselves.
2. Cooking on slow fire you need at least one and a half hours, stirring periodically.
3. Remove from the slab and let it cool a little. Then we carry through fine sieve. To do it was easier, I first crushed the kitchen harvester with a knife.
4. After that, the resulting thick mashed puree transfix again into the pan, cook about half an hour, very often stirring. Literally five minutes before the end of the cooking process, refuel ketchup salts and sugar.

We break into sterile jars and rush with covers. That's ready delicious billet for the winter.

And if you do not cook

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.

Raw option Tkemali

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:

• plum Hungarian greenish - one and a half kilo;
• red burning pepper - up to 5 pcs., Who likers like;
• garlic - half of the glass of already purified teeth;
• basil and Kinza - 2 large beams;
• mint - big beam;
• salt and sugar - on a tablespoon.

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.

Options Tkemali with nuts

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.

The useful properties of Tkemali

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.

Tkemali from plums for the winter - photo recipe

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

Ingredients

• Plums: 1.5 kg
• Garlic: 1 goal
• Sugar: 8-10 tbsp. l.
• Salt: 2 tbsp. .l.
• Seasoning "Hop-Sunnels":1 tsp.
• Vinegar: 50 g

Preparation instructions

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.

Classic Georgian Tkemali from Drain - Step-by-Step Recipe At Home

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.

• 1 kilogram of plum tchemali;
• 10 grams of salt;
• 25 grams of sugar;
• 5 medium or 3 large cloves of garlic;
• chili pen (1 pod, you can slightly increase or reduce its number);
• bunch of fresh dill (approximately 30 grams);
• a beam of ibalo, or dried grass (30-40 grams);
• 30 gram kinse bunch;
• 5-6 grams of dried coriander;
• 6 grams of dried fenugreek (he, OTSO, or Sunnels).

Cooking

1. Drain rinsed and fold into the saucepan. It is important that it is not necessary to separate the flesh from the bone to separate the pulp and remove the skin. Fill with clean water - approximately 100 ml - and cook until the bone and the peel starts separated from the pulp. Fire must be small
2. We shift the finished plum of Tkemali into a colander with fine holes and begin to wipe thoroughly. As a result, a plum puree should turn out, the skin and bones will remain.
3. We shift the workpiece into the pan and on slow fire is tight to a boil. Remove from the fire, add dry spices - coriander, Sunnels, as well as salt and sugar.
4. Greens, pre-washed and pretty dried, ruby \u200b\u200bas gloss as much as possible and add to the future sauce.
5. Chile, washed and freed from seeds, ruby \u200b\u200bfinely and mix with the rest of the ingredients.
6. Garlic need to skip through a special press, add to Tkemali.
7. Well-sterilized small jars fill the finished tchemali sauce, close the lids. Dish is ready!

Yellow Drain Sauce

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

• 1 kilogram draining the yellow color of any variety;
• 50 grams of sugar;
• 30 grams of rock salts;
• 5-6 medium cloves of garlic;
• pod of bitter green pepper;
• bundle of fresh kinse weighing 50 grams;
• a bunch of fresh dill weighing 50 grams;
• 15 grams of ground coriander.

Cooking

1. Plums purify from stones and skip through a meat grinder, or grind in the kitchen process. By adding salt and sugar, we welcome for 7 minutes
2. We remove the tkemali from the fire, in 10 minutes add chopped spices, herbs, greens, garlic. Stirring
3. Without waiting for the complete cooling of the sauce, spread it along the prepared small containers, which were previously treated with steam. We close tightly covers.

Yellow Tkemali is ready!

From the blue plums - the most delicious sauce recipe

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

• 1.5 kilograms of fruits;
• 2 bitter peppers;
• a pair of tea spoons of dried sweet pepper;
• tablespoon of a mixture of olive herbs;
• dozen cloves of garlic;
• 5 large spoons of sugar sand;
• 2 large spoons of salt.

Cooking

1. We remove bones from the fruits, shift them into a saucepan or pelvis.
2. We mix with sugar sand and glass of purified water. We welcome for 10 minutes, remove from the fire and wait until the sauce cools.
3. Garlic and bitter pepper need to grind with the press and add to the plums.
4. Putting salt and dry spices, you need to peck tchemali for 10 minutes.
5. Hot sauce is spilled by sterilized banks and clogged.

Simple recipe T Kedali from the plums at home

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

• ¾ kg of any acidic drain;
• garlic head;
• bundle of fresh cilantro;
• 3 large spoons of dry seasoning hops-Sunnels;
• 2/3 of a red sharp blower;
• big sugar spoon;
• little spoonful salt.

Cooking

1. Grind fruits in the combine or skip through the meat grinder.
2. Cook with salt and sugar until the mass boils.
3. We remove, wipe, add spices and garlic.
4. Cook for five minutes.
5. We ride tkemali in banks.

Recipe tkemali with tomatoes

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

• 1 kilogram of ripe tomatoes;
• quarter kilogram of chili peppers;
• 300 grams of unhealthy drain;
• garlic head;
• pinch of dried red pepper;
• incomplete tablespoon salt;
• incomplete tablespoon coriander;
• glass of water.

Cooking

1. Washed and chopped tomatoes of tomatoes until the skin densite. Usually there is enough heat treatment. Wipe through a sieve.
2. Chile, garlic and brushed plums shred in a combine or meat grinder. We thoroughly mix with herbs and spices.
3. We add a tomato puree to the resulting mixture.
4. In the enameled pan weganize on a small fire for a quarter of an hour. Do not forget to stir with a wooden spatula.
5. Split tchemali for sterilized banks, we cloculate.

• The plums that you use should be slightly unreasonable - sour and hard. This is the main condition for choosing the leading ingredient.
• Boil in enameled dishes, stir better with a spoon or wood blade.
• Do not add fresh herbs in hot sauce. Let him cool down a little and be warm. In this case, the vitamin C is preserved, which is destroyed at high temperatures.
• Try to all garlic that falls in Tkemali was crushed. Large pieces that may accidentally get into the dish, do not make it better.
• Sauce is important to store in small jars. It is necessary so that it does not deteriorate. An open bank should be eaten by a maximum of a week, otherwise mold may appear.
• If you do not fundamentally get a classic tchemal at the output, you can add or eliminate certain ingredients. Some hostesses do not use fresh cilantro due to its specific flavor, others add sweet Bulgarian peppers, grinding it and adding it in puree, lemon juice or even apples. All this depends on taste and individual preferences.

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.