Tkemali sauce
Tkemali sauce is the hallmark of Georgian cuisine. It is made on the basis of plums with the addition of hops-suneli seasoning and a large amount of greens. It is well suited to meat and fish dishes, has a rich sweet-sour-spicy taste.
Equipment
- 1 chopping board
- 1 knife
- 1 saucepan pan optional
- 1 blender
- 1 teaspoon
Ingredients
- 500 g plums
- ½ tsp hops suneli
- bunch parsley fresh
- 2 sprig basil
- ½ tsp salt
- 1 tsp sugar
- 3-4 clove garlic
Instructions
- Prepare everything you need.
- Wash the plums, remove the bones. Cut the flesh together with the skin at random and put it in a saucepan or saucepan. Add salt and sugar. Stir and leave for half an hour. The plums will release the juice, and the sauce will not burn at the initial stages.500 g plums, ½ tsp salt, 1 tsp sugar
- Put on the stove and boil, stirring, until soft. It will take about 10 minutes. Add chopped herbs (basil and parsley), suneli hops. For lovers of spicy, you can put a little red hot pepper.bunch parsley, 2 sprig basil, ½ tsp hops suneli
- Keep on medium heat for another 5 minutes. Add chopped garlic.3-4 clove garlic
- Mix it and after a minute you can remove it from the stove. Puree with an immersion blender. You can not achieve perfect uniformity, if desired, leave small pieces.
- Return to the stove again and warm up for 2-3 minutes. At the same time, the tkemali will thicken slightly and become darker in color due to the presence of purple basil. Try and adjust the sharpness and sweetness. If the plums are sour, then most likely you will need to add a couple of pinches of sugar. Tkemali sauce is ready. If you are making a preservation for the winter, you should put it in sterilized jars and roll it up.
Nutrition
Calories: 26kcalCarbohydrates: 6gProtein: 0.4gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gSodium: 116mgPotassium: 83mgFiber: 1gSugar: 5gVitamin A: 194IUVitamin C: 5mgCalcium: 5mgIron: 0.1mg