It is possible to diversify gustatory qualities of habitual dishes by means of various sauces. Undoubtedly, they can be got in supermarkets, but is much more practical to prepare in house conditions. Sauces on the basis of plums will become excellent addition to meat and vegetable dishes.
Georgian Tkemali sauce
For preparation of sauce it is required to you:
- 3 kg of plum;
- 2 glasses of water;
- 2 tsps of salt;
- 5 garlic gloves;
- 1 tablespoons of sugar;
- 1-2 small pods of dried paprika;
- cilantro, mint, fennel – on 1 bunch;
- 1 tsps of khmeli suneli.
Doesn't matter what color of plum you will choose. It is important that fruits were sour. We touch plum, we delete leaves and branches, carefully we wash out, we cut off the spoiled places. We fill in in a saucepan with water and we weary on small fire until fruits boil soft, pulp won't begin to separate from a stone and a peel. We stack ready plum in a sieve or a colander with small holes and we wipe before receiving puree.
We shift the received mix in a pan and we cook on slow fire before boiling. After that we remove from fire, we add dry spices, salt and sugar, the crushed garlic. Greens are small cut, we scrape seeds and we crush hot pepper. We add all prepared ingredients to preparation. We weary on slow fire even minutes 15. We remove from a plate, we allow sauce to cool down and we spill on the sterilized banks.
Adjika from plums
For preparation of adjika it will be required:
- 2 kg of plum;
- 100 g of garlic;
- 2-3 tomatoes;
- 1-2 hot red peppers;
- 1 tablespoons of salt;
- 1-2 tablespoons of sugar;
- greens to taste.
Wash up all fruits, dry a towel. Cut plums on half, remove stones. Scrape pepper seeds and prepare garlic. Place plums, tomatoes, pepper and garlic in the blender or the meat grinder, crush. Shift the received weight in a pan, add the remained ingredients, mix and you will entrust before boiling. Then lower fire and you cook about 20 more min. Spread out ready adjika on banks.