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Tkemali from apricots for the winter a classic recipe

0
400
Kitchen Georgian
Calorie content 106.8 kcal
Portions 1.5 l.
Cooking time 55 minutes
Proteins * 0.6 g
Fats * 0.1 g
Carbohydrates* 26.1 gr.
* per 100 gr. product
Tkemali from apricots for the winter a classic recipe
Content

Traditionally, tkemali is made from plums and cherry plums, but apricot tkemali is also delicious. It perfectly complements red meat and chicken dishes with its spicy sweet taste. It is better to cook this sauce several times to determine "your" amount of spices and herbs.

Ingredients

Cooking process

step 1 out of 5
Sort and rinse the apricots. Divide them in half and remove the pits. Place the apricots in a deep saucepan and cover them with water. Put on the stove and cook over low heat for about half an hour. Then use a slotted spoon to transfer the fruit to a sieve and let the excess water drain.
step 2 out of 5
Place the sieve on a saucepan or deep bowl and rub through it the apricots softened after heat treatment. You should have an apricot puree.
step 3 out of 5
Rinse and dry the greens. Peel the garlic cloves and rinse them as well. Use greens according to your taste preferences. Dill and cilantro for a given volume of apricots can be taken in a bunch. Rosemary and basil, a couple of twigs. Finely chop the greens.
step 4 out of 5
Chop the garlic. Peel the hot pepper pod and chop finely.
step 5 out of 5
Put the chopped greens, garlic and hot peppers into the apricot puree. Mix thoroughly. Add sugar (its amount depends on how sweet your apricot is), salt and add black pepper. Stir. Taste the sauce and add missing ingredients as needed. Spread the finished sauce in the jars, let it cool completely, then tightly close the jars with lids and put them in the refrigerator.
Bon Appetit!

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