To prepare the Georgian sauce tkemali, it is necessary to go like a zliva, so it is an alicha. Since the sauce itself may be sour on its own, it does not matter which variety you take, smut, if the wine is not licorice, otherwise it will be familiar in another story. The most suitable are: dark red and light yellow alich, eel, teren (otherwise they call it teren, teren). Plums, herbs and chasnik enter the warehouse of tkemali until the classical vikonnannya. Ale, as well as a lot of popular recipes, we need the sauce to know the masses of changes. They began to add additional ingredients to the new one, and replace the plum itself with some more sour berries and fruits, for example, with red currants, aґrus. So why cook your own variant of tkemali - make up your own mind, taking as a basis one of the recipes below with reports pokrokovimi photo the cooking process.
Preparing the sauce for the winter - make sure to do a lot of work. Ale vzimku such fragrant jars will be extremely popular. Some are suitable only for vegetables, others are universal. Tkemali is most suitable for meat, especially for red varieties. And also tkemali - an indispensable ingredient in the most important part of Georgian cuisine - kharcho soup (div.).
Tsya zagotovlya masu masu variations, and the skin of the master prepares yogo troch for his own, and always come out juicy. The riven of spiciness and piquancy can be regulated, the smut would taste good to you. The selection of plums is an important factor. An overripe fruit here will be unripe, it’s better to take a troch of unripe fruit. Our recipe is more close to the original, for those who don’t have much, no otstu, it’s important to choose sour plums for the base.
Lay out better in small jars, so that you need to put the sauce in the refrigerator. It’s not enough to continue your life by adding to the new lemon juice and the grated teapot after you have drunk the crackers.
Tkemali is prepared from plums of a rich katunka, but in me it will be alich today. You can add spices for relish - white pepper, cloves, crushed nutmeg. My vicon will have a modification of the original sauce, because I will add to the new non-primary ingredients.
The article presents the best recipes for Georgian sauce based on plums. Tkemali z Alichi is a wonderful compliment to the beauty of the kitchen. A lot of gourmets vvazhayut їzhu without tkemalі neponotsіnnoy. For the preparation of the vicory sauce, use the zlivu of any kind. Let's go with the traditional option, so the masters can cook tkemali at the multicooker.
Korist sauce with alice
Sour taste and spicy plum notes give the sauce a special relish. The warehouse does not have a gram of fat, and the number of calories is reduced to a minimum. Take vitamin C and plum pectin. Baking pepper and a teaspoon to spriyat zbudzhennya appetite. It is especially worthwhile to take in a dose for the prevention of colds.
Yaku better take zlivu
Traditionally in Georgia, a sauce is prepared from a plum variety of tkemali. However, due to those, the plum variety is not available in other regions. The sauce is made from sour fruits of wild varieties. What is softer and more aggravated, more juice and fragrant weed tkemali. Recipes often have options for making garden plum sauce.
How to prepare:
Remove the tassels from the fruits, boil them lightly. Grind fruit puree through a sieve, puree with a blender. Salt, add spicy herbs, teaspoon, chili pepper, boil lightly. Pour it over the processed dances, put it on the refrigerator.
Adjika with plums for the winter tkemali
Ingredients:
- "Eel" - 1 kg
- tsukor-pisok - 2 tablespoons
- red licorice pepper- 5 items.
- ground pepper (spice) - 1/2 tsp
- big spoon kitchen salt
- peppercorn
How to cook:
Peremiyte the container with soda, make it in any way. Boil the caps. Sort plum fruit, remite, clean from the brush. Rinse the pepper, cut it into 3 parts, clean out the last. Call a chapel from a hare lushpinnya. Turn through the meat grinder. Apply sill, pepper, zukr, stir. Put the pelvis on the stove, boil. Boil the masu, regularly stir. Pack up the preparation.
You need:
Tsukrovy pіsok - 6 tsp
- cilantro greens
- crop greens
- apple ocet
- dry ginger - 2 teaspoons
- strength - 4.2 tsp
- watchtooth
- krip parsley
- hairy mountain
How to cook:
Wash the fruit, wiymіt tassels, scroll through the meat grinder. Consider the number of components required. Pour plum puree into a saucepan with a deep bottom, add hot pepper and other spices. Put the sauce on the stove, let it boil for 15 chills. Viymіt piping pepper. Remind sterilized containers, cover with lids and twist. If you pick up a jar, add greens, peas and a bowl. You can see the clock through the press, and peas - trim with a rocking chair.
Recipe with cilantro and fresh parsley
Ingredients:
Dried zliva - 95 g
- pepper
- fresh parsley
- watch tooth
- peppercorn
- ground pepper (spice)
How to prepare:
Sort out the fruit and wilt it well in a basin, put it in a saucepan, fill it with clean water. Vaughn can cover it. Filter the water, rub it through a sieve, thin the sour cream until thick, add a small teapot, mix with a fine sill, chopped pepper and chopped greens. Mix, boil, let cool.
Recipe with lemon juice and fenugreek
Required components:
bunch of cilantro
- strength - ¼ tsp
- clock tooth - 5 pieces
- forging coriander, fenugreek chalking - 1/2 tsp each
- lemon juice - ½ bottle
- a large spoonful of olive oil
- chalking red pepper - ¼ teaspoon
- plum fruits - 700 g
How to cook:
Prepare masa, boil it. Change the half-moon, cover with a lid, continue cooking until soft. Pour out the water. Remove the brushes, wipe the sieve. Chop up the cilantro. Crush the watchmaker. Put the fruits back at the pan, add fenugreek, coriander, chasnik, cilantro. water down lemon juice, sip red pepper. Cooked sumish to boil, try a sprat of khvilin, clean it up from the fire. Cool the workpiece to room temperature, transfer to a 1-litre jar. Pour olive oil to the top, cover with a lid.
I want to tell you: how to cook tkemali and plums for the winter, you need the same recipe. Tse duzhe savory plum sauce, a kind of pіdіyde for whatever shmat of meat and navit ribi chi vegetables. Reinforce the taste and add a hint of licorice-hospitable. Caucasian spices, the refreshing aroma of mint and the spicy smell of cilantro, will delight you with an extraordinary relish. Sob plum tkemali zavzhdi buv on our table, obov'yazkovo close a couple of jars for the winter.
Prepare tkemali sauce, we will do it ourselves classic recipe. Take the sour variety of plums. Ale, if you drank licorice and ripened, then put the zukor not varto, so that you can properly regulate the taste. This tkemali obov'yazkovo is guilty of such a spice as - hops-suneli. And with fresh herbs - cilantro and mint, you can't make a classic sauce without them.
And if you have alich, then cook for this recipe
From one kilogram you get 0.5 liters of sauce
warehouse
Dobre vimiєmo vіd brood and clean it vіd brushes. I had a trapilas to finish the plum, in the world licorice. Surprise that the sauce did not eat the ponytails.
Nasipaemo tsukor, mix it up too much, that the berries let the sik. If you let the juice out a little, then you can add 2-3 tablespoons of water. Zukor richly sipati not raja, schobi bula mozhlivist then add.
We put the plum sauce on the fire and cook it on a small fire for 10 hvilin. Cover the obov'yazkovo with a spoon, sinking the bottom so that it doesn't burn.
Now we add black spices: strong, red chalking pepper, hops-suneli. Let's move on.
I take fresh greens at once: mint, cilantro, basil. Vіdrіzaєmo podnіzhki and drіbnо narіzaєmo leaves, put in a saucepan. M'yati has that basilica with a hard stem, so there are still 10-15 quills.
Naprikintsі prigotuvannya podgotuvannya chasnik pressure, ready sche 5 khvilin. I got a little head.
We know the fire, we take the blender and beat the sauce at the same mass. We put the saucepan on a full fire and bring the sum to a boil, rather do not go in and put it on, to that we spit.
It is important that the sour plum may be a natural preservative acid and the stench itself should stand longer, lower from licorice!
Banks are good with soda and sterilized at the oven. It is poured with tkemali and covered with a winter cover. Save the bagan at the cold place.
Otzhe, you knew all about it, how to cook tkemali z plums for the winter. Yogo accurately evaluate meat gourmands.
In a frosty winter, on those gloomy days, one of the ways to recharge with energy and vigor is to please yourself with the bright and full of flavors of the cuisine of pivdenny sleepy lands. The famous Georgian sauce made from plums, preparations for the winter, tells you about the warmth and hospitality of your fatherland.
Georgian Cuisine sour sauces- Bazhі, satsіveli, satsіvі. And one of the most beloved, most popular and most popular not only in the Caucasus, but also in the middle of Sakartvelo, and in the middle of the quiet, who knows only about the national cuisine of Georgia, khachapuri and khinkali, є tkemali sauce, preparations for plums for the classic him a recipe.
I’ll take spicy acid to the sauce, but its main ingredient is sik and pulp of fruits of plum tkemali, more common outside the borders of the Caucasian region, yak alich, or rosetopyrene zliv. Moreover, for the preparation of the sauce, traditionally they do not take stigli, but fruits, which are unripe, tkemali.
The fruits of tkemali are awakened by a great set of brown powers. The stench of revenge microelements, minerals and vitamins that are beneficially injected into the human body:
The fruits of Alicia save their own crooks of authority And in a canned look, the tkemali sauce does not only lubricate the taste, but it will improve your appetite, but saturate the body with vitamins and serve as a garnish to promote health in the winter period. Also, for a small amount of zucru in the fruits themselves and a small amount of zucru, which is added to the cooking process, the tkemali sauce turns out to be low-calorie, which is important with a reasonable approach to a healthy meal.
The classic way of preparing sour Georgian sauce is based on victoria itself. On your own, to make simple and accessible for cooking at home, to bring the master without great culinary knowledge, especially as a recipe with a photo, which shows how to reach the required result. Well, the gentleman may have a significant degree of preservation, you can easily allow yourself to add spices when preparing tkemali - even if you get a typical recipe from Georgia itself, it’s so smart, and if you don’t have a leather door, you can boast of your own, we’ll especially tkemalі, which richly savory lower susida.
Depending on the type of plum obrany, a different color and relish of the finished tkemali will come out. Plum sauce is yellow, red or green zabarvlennya. The red color of the sauce is added with the fruits of varieties of red alice and blackthorn, greens tkemali weide, like cooking yogo from unripe alice. You want to take away the yellow, sun-tinged colors - make tkemali from the fruits of the yellow plum, close to stubble.
Ignorant of great diversity different recipes tkemali and sufficiency of the choice of ingredients, it’s the simplest step of the rules for cooking, which is necessary to trim, so that you can make plum sauce at home, identical to the Georgian one:
Let's take a look at the recipe for making tkemali sauce with plums, photo illustrations.
Necessary ingredients:
Rinse the plum, put it near the pan and fill it with water, so that it will cover all the fruits. After that, how to boil the plum, її cook on medium heat 5-10 khvilin.
To prepare the sauce, you need trimmed fruits. To that, after that, like a plum of okholone, they remove it and rub a sieve through a drushlyak. Tassels (as if they didn’t come back far) are thrown out, and with the skins they see the frayed pulp.
The watchmaker and red pepper are trimmed for the help of the press, or the graters are rubbed with spices, sill and zukr.
Greens are finely chopped and mixed with plum puree, after which put it on a medium fire. Like a masa, what a viishla, it’s too thick - її lightly diluted with vodvar zі zliv.
After that, as the future tkemali warms up, mix the teaspoon, red and black pepper, zukor, silt, saffron, coriander and mint until it is ready, and mix it with a wooden spoon until the cooking is finished. If the tkemali is preserved for the winter - it will take 20-25 quills to cook it, if it will be served to the table in the next hour - 10-15 quills will be enough.
If you are planning to make tkemali sauce for the winter - prepare more sour plum fruits. Aje varto you don’t have to try the preparations of tkemali - and there is a great chance that your stocks simply won’t reach the cold weather, the savory plating and the receiving additive will be home-made.
Visiting the Black Sea coast of the Caucasus, a typical tourist will not bring tkemali with him - Georgian sour-licorice sauce, which can be piquantly spicy and ideally approach to any kind of meat, even in some way they cooked yogo. Traditionally, yoga is prepared from the sour variety of plums, although today there are other popular recipes for the sauce, if black thorn, agris, apples and other fruits and berries are taken as the basis. However, the classic tkemali sauce is made to taste like plums.
Prepare the tkemali sauce for the winter for a variety of reasons. Improve your appetite, fill your body with vitamins, low-calorie, take good care of it, give the savory sweetness a unique relish. We suggest for our readers 7 recipes for tkemali sauce with plums, including the classic, and also for the sake of cooking the popular Caucasian seasoning.
It is possible to prepare tkemali sauce for the winter in domestic minds, whether it be a master, to instill a way out without a significant culinary knowledge. To finish up the treatment of a few simple recommendations and to try to get the recipes. The rest, sir, does not hesitate, as if you can finish home canning: stench can show imagination, combining seasonings to your liking. Tim more, that in Georgia tkemali is prepared in a different way, there is no single recipe for this sauce, and a variant, which is considered classic, can be called less intelligently. Vtіm, deakі rules when preparing tkemali do not make us, who want to take the plum sauce, identical to the original one.
Dorimuyuchis guiding recommendations, you singsongly prepare the sauce, how you can write. Tilki vrahuyte, scho zhrob yogo a little, vіn not varty until winter - the seasoning is appropriate for everyone, regardless of the fact that the kitchen is a favourite.
What is needed:
How to cook:
After reaching the classic tkemali, you can take it to the comoros - the sauce is good to stand for the greatest minds, to bring the temperature in the adjacent room.
What is needed:
Yak cook:
Special minds for saving this sauce, like and classic, it doesn’t matter. We’ll go out less, but we’ll be more welcoming and not so salty, like we’ve learned from traditional technology. Then, to prepare such a seasoning is not difficult to make mister-pochatkivtsu. Until then, you won’t take a lot of time. It can be said that our recipe for seasoning is preparing our vidkuruch.
What is needed:
Yak cook:
You can take the sauce from fresh plums in quiet minds, in which it is convenient for you - the seasoning is not stale, you can cook it all winter at 23-24 degrees.
What is needed:
Yak cook:
After pouring the sauce into jars, cork it up and after it is finished, put it away for the winter. You can save money at the zvichayny comoria.
What is needed:
Yak cook:
Strictly kazhuchi, to name the preparations for this recipe, tkemali sauce can only be done at a great stretch, but then the relish will definitely not disappoint you.
What is needed:
Yak cook:
Just as soon as the sauce is ready, it is necessary to put it in the refrigerator - only in this season of wine to stand through the winter without zipsuvatsya. Aje wine is prepared without cooking. Then, such a way of preparing tkemali allows you to save a maximum of brown words, which can be found in the components, which can enter the warehouse.
What is needed:
Yak cook:
Such a sauce can be eaten once or left out for the winter. Keep it safe from the refrigerator, regardless of the fact that you choose yoga.
Tkemali sauce is a classic spice before meat. However, it is acceptable to eat, whether it be fateful, and especially to take it, if there is less fresh fruit on the table. This seasoning is especially suitable for those who are not far from classic Georgian cuisine.
