The Tkemali sauce is a daily dish of Georgian cuisine. This sauce is served to fish, to a shish kebab or to any other meat dishes. Tkemali according to this recipe has quite original sour-sharp taste.
It is required to you
- plum of sour grades (sloe or cherry plum) - 3 kilograms
- fennel (surely overripe, stalks with inflorescences umbrellas) - 250 grams
- greens (cilantro) - 300 grams
- greens (mint) - 250 grams
- garlic - 5 large segments
- red hot pepper - 1-2 pieces
- salt and sugar to taste (its quantity depends on a grade of plums)
Instruction
1. Well we wash plums of plum, without pulling out from them stones. We put, in suitable by the size, a cauldron or a pan. We fill in with water, we put on fire and we allow to begin to boil. Then, we diminish fire, we close a cover and we cook until plums boil soft. Then, we fray plums through a colander or a sieve (watching doing not pass a stone). We remove stones, and we merge liquid in a pan again and we put on fire.
2. We put in the boiling sauce small cut hot red pepper connected in a bunch overripe fennel, sugar and salt. Amount of salt and sugar, regulate to the taste. For fans of more spicy sauce, it is necessary to add more sugar. Sugar, in combination with seasonings and ""sourness"" of plums, will impact an original peculiar flavor for a dish. We cook thirty minutes on slow fire. Then, we take out a bunch of fennel from sauce.
3. We crush garlic and greens in the blender. If there is no blender, then garlic can be rubbed on a small grater, and greens - small to cut. These ingredients will impact a fragrant smell and unusual relish. We add the crushed greens and garlic to sauce and we cook even minutes fifteen-twenty. It is necessary not to forget to stir slowly periodically that sauce didn't burn and, garlic with greens were distributed evenly.
4. Then, we sterilize the jars, for this purpose, banks should be washed well with soda or laundry soap. It is necessary to wash well a mouth from pollution and rust. We wash out banks under flowing water. We put them in the pan suitable on volume, we fill in with water, we put on fire and we boil. For sterilization there are enough 5 minutes. Also we will sterilize iron covers with elastic bands. Sterilization of covers requires 10 minutes. Carefully we take out banks from a pan and we spread them upside down on a clean towel to allow to flow down to water.
5. The Tkemali sauce is ready, banks and covers under it - too. We package the cooled-down sauce on banks. From above, in each jar, we add one-two tablespoons of sunflower oil and we begin to twist. We put to bank on a chair. We cover to bank with an elastic band. We put on the twisting machine. We twist against the stop, pressing down a hand from above. The handle stopped - we untwist it back. We expose the twirled banks on a bottom up on a towel or a blanket. We cover banks, we leave before full cooling and we send to the basement or to the fridge. Bon appetit with the tasty Georgian Tkemali sauce!