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Tkemali for kharcho

0
926
Kitchen Georgian
Calorie content 137.1 kcal
Portions 2 p.
Cooking time 45 minutes
Proteins * 0.7 g
Fats * 5.2 gr.
Carbohydrates* 37.7 g
* per 100 gr. product
Tkemali for kharcho
Content

Georgian cuisine is inconceivable without traditional tkemali. This sweet and sour and rather spicy sauce can accompany almost any Caucasian meat dish. Despite the fact that tkemali is typical for Georgian cuisine, it will easily fit into any menu and is perfect, for example, with stewed potatoes or pasta. The ingredients for the sauce are completely accessible, and there are no difficulties in preparation.

Ingredients

Cooking process

step 1 out of 10
We sort out the plums - we throw away defective fruits, stalks and random debris. Wash thoroughly under running water, then put the plums in a colander and let the water drain. There is no need to remove the bones.
step 2 out of 10
We put the prepared plums in a fireproof dish and fill them with water so that the fruits are completely covered with it. We put the container on the stove and bring the contents to a boil. From the moment of boiling, cook at low temperature for twenty minutes, stirring occasionally. During this time, the plums should be completely soft and partially boiled.
step 3 out of 10
Rinse and dry fresh parsley and cilantro.
step 4 out of 10
We wash the chili peppers, cut off the ends. Peel the garlic, rinse and dry.
step 5 out of 10
Put the boiled plums in a colander and rub with a spoon until only the bones and peel remain in the sieve.
step 6 out of 10
Pour red pepper, ground coriander seeds, sugar and salt into the resulting plum puree. Mix and place the container with mashed potatoes on the stove. Bring the contents to a boil and cook at low temperature for half an hour, remembering to stir periodically to avoid burning.
step 7 out of 10
While cooking plum puree, grind herbs, chili and peeled garlic. To do this, you can use a meat grinder or blender.
step 8 out of 10
Add the chopped ingredients to the bowl with the plum puree and cook the sauce for another ten to fifteen minutes with occasional stirring.
step 9 out of 10
The dishes for storing tkemali (small jars, bottles with a wide neck, etc.) are thoroughly washed, sterilized and dried. Pour hot tkemali into a prepared container, fill it with a thin layer of odorless vegetable oil and close with sterile lids.
step 10 out of 10
We store the sauce in a cool dark place for no more than a year. Tkemali complements well not only meat dishes, but also poultry, fish and vegetables.

Bon Appetit!

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