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Cherry plum sauce for meat for the winter is very tasty

0
726
Kitchen Georgian
Calorie content 147 kcal
Portions 0.7 l.
Cooking time 75 minutes
Proteins * 0.5 gr.
Fats * gr.
Carbohydrates* 36.6 gr.
* per 100 gr. product
Cherry plum sauce for meat for the winter is very tasty
Content

The classic yellow cherry plum sauce is called Tkemali. His homeland is Georgia, a country where this fruit grows in abundance. Due to the content of hot pepper, garlic and a whole bouquet of spices, Tkemali is spicy and very aromatic. Ideally, this sauce is combined with meat and fish.

Ingredients

Cooking process

step 1 out of 5
Sort out the cherry plums from debris and spoiled fruits, rinse. Transfer to a deep saucepan and cover with cold water. Put the saucepan on the fire, wait until the water boils and, reducing the heat, cook the cherry plum for 15 minutes. It should become soft and the flesh should easily separate from the bone and rind.
step 2 out of 5
Throw the cherry plum on a sieve to drain the water. Then place the sieve over the empty saucepan in which the cherry plum has just been boiled. Rub the yellow fruits through a sieve, we need only cherry plum puree to get into the pan, and the seeds and peel remain in the sieve.
step 3 out of 5
Wash hot peppers, peel and chop finely. Disassemble a small head of garlic, peel the cloves and rinse. Pass the peeled cloves of garlic through a press or grate.
step 4 out of 5
Put chopped hot peppers and garlic to the cherry plum pulp. Season with salt, sugar, coriander, suneli hops and ground pepper mixture. Toss the cherry plum and spices and return the pot to the stove. Boil the sauce for 10-15 minutes. Be sure to stir to prevent the sauce from burning.
step 5 out of 5
Pour the prepared yellow cherry plum sauce into clean, dry and pre-sterilized jars. Close or roll up the lids immediately. Allow the sauce to cool completely and place in storage.
Bon Appetit!

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