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Tkemali from green cherry plum

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1128
Kitchen Georgian
Calorie content 14.9 kcal
Portions 6 port.
Cooking time 50 minutes
Proteins * 0.7 g
Fats * gr.
Carbohydrates* 3 gr.
* per 100 gr. product
Tkemali from green cherry plum
Content

Tkemali is a fairly popular Georgian sauce. The sauce is quite aromatic due to the use of a large number of seasonings, fresh herbs, spices, as well as Svan salt in the preparation.

Ingredients

Cooking process

step 1 out of 12
Prepare the required ingredients for the green cherry plum tkemali.
step 2 out of 12
Rinse the basil, mint, thyme, cilantro, parsley and dill thoroughly in cool water. Shake off excess moisture. Grind the basil greens with a sharp knife.
step 3 out of 12
Chop cilantro, mint, thyme, parsley and dill with a sharp knife.
step 4 out of 12
Rinse the cherry plum thoroughly under cold running water. Put in a deep saucepan with a thick bottom, fill with water so that it completely covers the cherry plum fruits.
step 5 out of 12
Place the pot over low heat. Bring to a boil and cook until the skin bursts.
step 6 out of 12
Transfer the fruits to a colander or fine sieve.
step 7 out of 12
Mash a little with a potato grinder.
step 8 out of 12
Wipe the cooked cherry plum through a colander or fine sieve using a silicone spatula. Discard the seeds and skin.
step 9 out of 12
Put the mashed cherry plum puree back into the pan and cook for about 10-15 minutes after boiling over low heat.
step 10 out of 12
Add chopped herbs, dry spices and seasonings, and Svan salt. Mix thoroughly.
step 11 out of 12
Peel the garlic and pass through a press directly into the pan. Stir, bring to a boil and remove from heat. In the meantime, prepare the jars, wash thoroughly and sterilize in the microwave or oven. The jars must be completely dry.
step 12 out of 12
Using a ladle, carefully pour the tkemali into sterile jars. Tighten hot jars with sauce well with lids, having previously sprinkled them with boiling water. Leave to cool completely. Then, move the jars to a refrigerator or a cool dark place for storage. After cooling completely, you can taste the sauce.

Bon Appetit!

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