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Tkemali from prunes

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519
Kitchen Georgian
Calorie content 162.4 kcal
Portions 1.2 l.
Cooking time 90 minutes
Proteins * 1.8 gr.
Fats * 3.8 g
Carbohydrates* 42.6 gr.
* per 100 gr. product
Tkemali from prunes
Content

The highest quality tkemali is obtained from prunes. It has a sufficient natural acidity, which makes the sauce from it unusually tasty and allows the sauce to be stored for a long time. This recipe invites you to make this Georgian sauce with garlic and hot peppers. A spoonful of handmade tkemali will add new flavors to your meat and fish dishes.

Ingredients

Cooking process

step 1 out of 6
Sort the prunes and remove small debris and stalks. Then rinse it well and, making a cut in the middle, remove the bones.
step 2 out of 6
Grind the prunes in a meat grinder or using a blender and pour the resulting mass into a bowl for boiling.
step 3 out of 6
Peel the garlic. Remove stalks and seeds from hot peppers and cut into pieces. Grind the garlic and pepper with a blender and transfer to the prunes.
step 4 out of 6
Add to this mass the amount of salt, sugar, tomato paste and vegetable oil specified in the recipe. Mix everything well.
step 5 out of 6
Place the pot with tkemali on the stove, bring to a boil over medium heat and then simmer over low heat for one hour. Stir the sauce periodically with a wooden spoon during cooking.
step 6 out of 6
While tkemali is cooking, sterilize small jars in any way and boil the lids. Pour hot tkemali into jars and immediately seal hermetically. Be sure to turn the jars and wrap them in a warm blanket. Store the cooled tkemali in a cold place.

Eat to your health!

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