Jam, compotes and hot sauces are considered traditional plum dishes for the winter. And not everyone knows that wonderful tkemali can be made from plums. The seasoning will turn out to be equally tasty with both red and yellow plums.
Let's first consider the recipe for making red plum tkemali
For cooking, take:
- ripe red plum - 1 kg;
- one and a half glasses of water;
- 2 heads of garlic;
- 3 teaspoons of coriander;
- a couple of tablespoons of dried mint;
- a couple of teaspoons of red ground pepper.
How to cook the most delicious tkemali
To do this, first we will prepare the necessary container, namely a small basin, here we will put the recycled plum.
The plum must be thoroughly rinsed under water and get rid of the spoiled one. Next, you need to break it into two halves and remove the bones. Now we put the whole plum in a basin.
The plum must be poured with water and put on low heat. You need to cook the fruits until it reaches readiness, and you will understand this when the peel from the plum begins to recede.
When the plum is cooked, a small amount of liquid will remain in the basin. It must be drained into a separate container.
Now put it back on the stove and cook again. The consistency should be like a puree. If it turns out to be a little liquid, then you need to cook a little longer. Add all the other necessary ingredients here and cook some more. As soon as the tkemali is ready, it must be poured into previously sterilized jars. The jars can be rolled up.
Yellow tkemali sauce
Ingredients:
- yellow plums - 1 kg;
- a couple of heads of garlic;
- one pod of hot pepper;
- some cilantro;
- a little dill;
- coriander - 50 grams;
- salt;
- sugar.
In this case, the cooking process will be slightly different from the previous one in that the plum must be chopped using a blender or meat grinder. Put the yellow plum mixture in a saucepan and add salt and sugar (1 tablespoon / two tablespoons). Mix well, and then add all the other ingredients to this mixture. You need to cook for about 7-10 minutes more.
Further, the resulting mixture can be poured into cans. They must always be sterilized. Please note that the mixture must be hot when you pour it into the container. This yellow tkemali can then be used cold as a sauce with fish and meat dishes.
In fact, there are a lot of options for making tasty and tasty tkemali. Try one of them and find your best recipe over time. This dish will especially appeal to all those who like to experiment with various sauces and seasonings. Depending on which ingredients you add, your tkemali will taste from spicy to spicy, etc.
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