Tired of traditional ketchup? Then make tkemali from plums to meat for the winter. Check out the step-by-step recipe with a photo and find out how quickly the seasoning is prepared. Video recipe.
Tkemali is a spicy sauce originally from Georgia. Like many national dishes of the mountainous country, the dressing contains many natural herbs and spices. Therefore, in addition to its amazing taste, it is very healthy. The only people who are not recommended to use the sauce are people with gastritis, gastric ulcer and duodenal ulcer.
It turns out a classic sauce with a sweet and sour taste. Harvesting can replace artificial ketchups and other additives on the family menu. Seasoning in moderation will perfectly complement a meal of meat, fish, poultry. It goes well with pasta, legumes, and potatoes. Traditionally in Georgia, tkemali is made from sour yellow or red tkemali plums (a variety of cherry plums) or blackthorn. In the Caucasus, they grow in abundance both in the wild and on personal plots. In our country, sauce is prepared from different varieties of plums that are available. It is worth noting that tkemali is a low-calorie sauce (41 kcal per 100 g) and does not contain a single gram of fat. Therefore, the sauce diversifies the menu, even while on a diet.
See also how to make lingonberry sauce for meat for the winter.
- Caloric content per 100 g - 41 kcal.
- Servings - 500 g
- Cooking time - 1 hour 30 minutes
Ingredients:
- Plums - 1 kg
- Sweet pepper - 1 pc.
- Ground black pepper - pinch or to taste
- Bitter pepper - 1 pod
- Hops-suneli - 1 tsp
- Salt - 1 tablespoon or to taste
- Sugar - 2-3 tablespoons
- Garlic - 1 head
Step-by-step preparation of plum tkemali for meat, recipe with photo:
1. Prepare all foods. Wash the plums, dry with a paper towel, cut in half and remove the pit. Peel sweet and bitter peppers from seeds with partitions, wash and dry. Peel the garlic.
The sauce turns out to be quite spicy, so choose the amount of pepper for yourself. Start with 1/3 of the pod, or skip the pepper altogether if you don't want a spicy dressing.
2. Install a meat grinder with a medium wire rack and pass all prepared food through it: plums, bell peppers and hot peppers.
3. Put the fruit and vegetable mass in a saucepan and add the garlic passed through a press. You can supplement the plum puree with herbs (cilantro, mint, parsley, basil) chopped with a blender.
4. Salt the mass and add all the spices and herbs: suneli hops, hot pepper and sugar.
5. Place the pot on the stove and boil. After boiling, screw the temperature to medium and cook under the lid for half an hour, stirring occasionally. Try the sauce and adjust the amount of salt and sugar to taste. If it is too sour, then increase the amount of sugar, respectively, and vice versa.
Pour the prepared sauce into clean jars or bottles with a wide neck. Cover it with a lid and store in the refrigerator. If you will make plum tkemali for meat for the winter, then preserve it in a bottle with vegetable oil and store it in the cold. Drain oil carefully before use.
See also a video recipe on how to make plum sauce for the winter (tkemali).
