Classic Tkemali from Plum for the Winter

40 min.
2 banks
Classic Tkemali from Plum for the Winter

Georgian Tkemali is traditionally prepared from acidic varieties of drain or unripe cherry plum. Home plum sauce is a good alternative to store sauces. It will emphasize the taste of any dishes of meat, fish, poultry, as well as side dishes from potatoes and pasta.

A step -by -step recipe for cooking

1
Rinse the plums, remove the tails. Place the fruits in a cooking bowl, pour water, bring to a boil over low heat, remove from heat and throw it on a colander.
2
Grind the garlic, clean the chili pepper from the seeds and chop thinly, chop the greens.
3
From softened plums, remove the seeds and place them in a blender bowl. Send chopped garlic, greens, chili, salt, sugar and seasoning the hop-sunels there. Beat until smooth.
4
Pour the resulting mass into a bowl for cooking and boil for 7-10 minutes over low heat, stirring periodically.
5
Pour hot plum tkemali into pre -prepared sterile jars, tightly close and cool. Keep the sauce in a cool dark place, and better in the refrigerator.
Helen Lipko
Recipe Author:
Helen Lipko
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