TOP 10 recipes of red cherry plum tkemali at home for the winter
The classic recipe for making tkemali from fragrant red cherry plum for the winter is passed on from generation to generation. Georgian dishes, namely the spicy sauce belongs to the national cuisine of this country, have won respect throughout the world. Cherry plum tkemali is combined with all meat dishes, serves as a spicy dressing for vegetable salads. Making cherry plum tkemali at home is not difficult, we share proven recipes.
Features of cooking cherry plum tkemali for the winter
In order for the fragrant sauce to please all winter, the finished dish must be properly prepared. For long-term storage, containers under tkemali are sterilized and a small amount of citric acid is added. Cherry plum itself also contains the necessary level of acid-preservatives, therefore, tkemali prepared in its own juice is often rolled into jars.
Important! Before starting cooking, rinse the cooked fruits thoroughly; sterilization of glass jars in a water bath should take at least 15 minutes.
After rolling the sauce, the jars are insulated for a day, covered with a warm blanket, only then transferred to a cellar or other storage place.
Preparation of raw materials and containers
The best containers for any winter blanks are glass jars. But you can choose any lids - you can use screw-on threads or ordinary ones - "for a seaming" machine.
In the case of tkemali, it is more convenient to use small jars with a capacity of up to 0.5 liters. Opened sauce spoils quickly, even if stored in the refrigerator.
The best recipes
There are an impressive number of options for making the popular Georgian sauce. Someone chooses a spicy or spicy taste, someone prefers sweet and sour varieties. The classic tkemali is plum sauce, but Georgians often replace this fruit with cherry plum, it turns out no worse. Consider proven recipes.
The classic recipe for tkemali from green cherry plum in Georgian
An old Georgian recipe available for home cooking. Unripe cherry plum fruits are taken as a basis. The peculiarity of the sauce is a kind of sourness of the green fruit. The taste of such tkemali is reminiscent of plum sauce varieties. Ingredients:
- green cherry plum;
- mint;
- spices: ground coriander, a mixture of peppers, garlic;
- finely chopped fresh herbs: cilantro, parsley, dill;
- salt, sugar.
Cherry plum is thoroughly washed and put on fire.The fruits must be cooked for about 15 minutes, then the softened fruits are rubbed through a sieve - this is how the bones and large skins are removed. The resulting mass is whipped with a blender and put on fire again. After 10 minutes, add spices and herbs with mint. You need to cook for another 10-15 minutes, 5 minutes before cooking - salt and add sugar. Tkemali is poured hot into sterilized jars.
From yellow cherry plum
Tkemali from yellow cherry plum does not need additional preservatives, do not use vinegar. The cooking scheme for this type of tkemali is the same as in the previous recipe with green cherry plum. The more fresh herbs you use, the more flavorful the sauce will be.
5 minutes before cooking, it is recommended to add 3-4 tablespoons of grape oil, along with salt and sugar.
Red cherry plum without garlic
This recipe is suitable for people who deny the pungent smell of garlic in various snacks. You can replace the garlic with a small amount of grated hot chili peppers. Each cook adjusts the degree of spiciness to his taste.
The main ingredient is red cherry plum. It is not necessary to remove the skins from the mashed mass, so the sauce will retain more vitamins and acquire a beautiful color.
With tomatoes and garlic
Red or yellow cherry plum is suitable for this recipe. Tomatoes are chosen fleshy, too much of the secreted tomato juice can create the wrong consistency. Cooking features:
- it is best to use peppermint;
- cherry plum can be taken slightly unripe;
- oil, citric acid and vinegar are not recommended.
Georgians often prepare this type of sauce and store it in sterilized bottles.
With walnuts
The original recipe for classic tkemali. The cooking algorithm is standard. The secret ingredient is a walnut, which must be rubbed or chopped with a blender. You can crush the walnut in a mortar along with salt and garlic and add to the dish 5 minutes until cooked through.
With fennel and mint
The fragrant and healthy fennel is finely chopped with a sharp knife. For 2 kilograms of cherry plum, two small bunches are enough. Peppermint is best used. It is not necessary to add garlic to this recipe, this seasoning can kill the spicy aroma of fennel in the original combination with mint.
With hops-suneli
Any kind of cherry plum can be used. We use dill in the form of young umbrellas. 5 minutes before cooking, add whole bay leaves. In this recipe, crushing the garlic in a mortar is optional. You can lay the chives in portions, along with the bay leaf. We lay the suneli hops together with the main spices, to taste.
With bell pepper
Tomatoes, red bell peppers and apples are added to the classic recipe in equal proportions with cherry plum. Boil vegetables and fruits together for 15 minutes until soft, then rub through a sieve and cook for another 30 minutes. It is recommended to "fix" such a snack for long-term storage with citric acid or a little vinegar.
Spicy tkemal sauce
The pungency of each recipe is hand-picked according to people's preferences. Mexican hot chili peppers will help add a spicy flavor. It is rubbed in a meat grinder along with seeds. It is important to add garlic to such tkemali. To add tenderness to the taste and for the gentle effect of the hot seasoning on the pancreas, it is recommended to add unrefined vegetable oil.
How to store workpieces correctly?
Georgians often store tkemali in glass bottles. The sauce is convenient to use and store in the refrigerator after opening the container. Banks are firmly entrenched in Russian traditions. It is convenient to sterilize them and pour hot sauce into them.
Important! When rolling tkemali for the winter, always use hot sauce, while the jars must be warm - with a sharp temperature drop, the glass cracks.
It is better to store jars with appetizing sauce in the cellar or on the top shelf in the refrigerator. After opening the container, the sauce is stored at a temperature of +12 With no more than a week. To prepare tkemali, choose cherry plum without signs of rotting, do not pick fruits from the ground.
In Georgian cuisine, every fussy person will find a recipe for their favorite plum or cherry plum sauce.
