Categories
Blanks for the winter
  1. home
  2. ➠
  3. ➠
  4. ➠ Tkemali from prunes for the winter

Tkemali from prunes for the winter

0
692
Kitchen Georgian
Calorie content 147.2 kcal
Portions 1 l.
Cooking time 40 minutes
Proteins * 0.9 gr.
Fats * 0.3 g
Carbohydrates* 35.2 g
* per 100 gr. product
Tkemali from prunes for the winter
Content

Tkemali sauce is a Georgian cherry plum sauce. There are many variations of this wonderful sauce: it is made from cherry plums, plums, prunes, many spices are added to the sauce, someone puts garlic. There is no single recipe for making tkemali, since every family prepares it to their own taste. We suggest you prepare a sauce made from prunes, with the addition of herbs, plums and dried prunes. As a result, we get a spicy sweet and sour sauce.

Ingredients

Cooking process

step 1 out of 5
Wash prunes and plums in running water and put in a saucepan. Since prunes are denser and drier in consistency, we will add a little juicy plum, it will add juice to the sauce and we will not have to add water. We put the pan on medium heat and heat the fruit so that they let the juice out.
step 2 out of 5
Let's prepare herbs and spices. If you don't have fresh greens, you can replace them with dried ones. If you don't like dill, replace it with cilantro or any other herb of your choice.
step 3 out of 5
Add herbs and spices to the pan, mix well with a wooden spoon. After boiling, the fruit should be boiled for 15 minutes to boil. In the process of cooking, crush them a little with a spoon and remove from heat.
step 4 out of 5
We transfer the boiled plums and prunes into a colander or sieve and wipe them well in mashed potatoes. Seeds, skins, herbs and spices should remain in the colander. Combine the resulting puree with the liquid in which the fruit was cooked and put it on the fire again. Add salt, sugar and washed dried prunes to the saucepan. Bring the mashed potatoes to a boil over medium heat and boil, remembering to stir constantly until the tkemali acquires a thick consistency.
step 5 out of 5
Pour the finished tkemali into a sterilized jar, tighten with a boiled lid and leave to cool completely at room temperature. Then we remove the sauce for storage in the refrigerator.

Similar recipes

leave a comment

Name
Email
Text *