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Blue plum tkemali sauce

0
433
Kitchen Georgian
Calorie content 178.5 kcal
Portions 0.5 l.
Cooking time 180 minutes
Proteins * 3.2 gr.
Fats * 2.3 gr.
Carbohydrates* 44.5 g
* per 100 gr. product
Blue plum tkemali sauce
Content

Tkemali from blue plums with pieces of vegetables and spices turns out to be fragrant, piquant. It goes well with all types of meat. Also, tkemali can be used for barbecue marinade, it comes out very unusual.

Ingredients

Cooking process

step 1 out of 7
Wash all vegetables. You do not need to get the bones from the plums. Cut the tomatoes into 4 pieces. Put everything in a deep saucepan, close the lid. Cook over low heat for about half an hour (you can pour in a little water).
step 2 out of 7
Peel the garlic, remove excess parts from the pepper, peel the onion. Chop all vegetables as finely as possible. Heat vegetable oil in a frying pan, fry pieces of vegetables until light brown and soft.
step 3 out of 7
Rub the prepared plums with tomatoes through a sieve. It turns out a thick puree. The peel and bones remain in the sieve.
step 4 out of 7
Add the fried mass from the pan to the puree.
step 5 out of 7
Dilute cornstarch (you can use potato starch instead) with cold water, pour a thin stream into the hot mass, mix. Add granulated sugar, salt and paprika. Stir and bring to a boil over low heat. When the sauce thickens, remove from heat.
step 6 out of 7
Transfer the tkemali to a clean, sterile jar, cover with a lid. Sterilize for about 20 minutes. Pour a spoonful of vegetable oil over the tkemali into a jar so that mold does not start. Roll up or tighten the lid. Can be stored in a cellar or refrigerator.
step 7 out of 7
Serve sauce with meat or fish.

Bon Appetit!

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