Currant tkemali

Content

1 Red currant tkemali
- 1.1 Cooking method step by step
2 Blackcurrant tkemali
- 2.1 How to act
3 Conclusion

Black and red currant berries are a real storehouse of vitamin C. Even rose hips contain much less of it. Currants also contain microelements and acids. Thanks to the presence of natural pectin, eating berries has a beneficial effect on the digestive system.

Currants have gelling properties, the jam turns out thick, as if gelatin had been added to it. But not only jams, compotes and jams can be made from berries. Try it prepare tkemali sauce from red currants, and then from black ones. The finished product tastes practically no different from the seasoning that is prepared in Georgia from wild plums.

Comment! Real Georgians do not speak tkemali, but tkhemali.

Red currant tkemali

Attention! This recipe, oddly enough, does not require fresh herbs, but only dry ingredients.

So, let's stock up:

red currants – 2 kg;
sugar – 6 tablespoons;
salt – ½ tablespoon;
ground dried dill – 10 grams;
ground red hot pepper – 5 or 7 grams;
garlic – 30 grams.

Important! In accordance with the tkemali sauce recipe, add a glass of cold water to the berries, but you cannot take tap water because it contains chlorine.

Cooking method step by step

There are not so many recipes for red currant themali. After all, according to the rules, sauces are made from the fruits of wild plums. But we recommend that you still try to make a delicious tkemali sauce from red currants according to the recipe given below. You won't be disappointed!

Comment! The yield of the finished product is 500 ml.

Step one - preparing the berries

We thoroughly wash the red currants, changing the cold water several times, and place them in a colander.

We peel the garlic from the top scales and inner films and pass it through a crush.

Step two - making puree

To prepare tchemali sauce, we need to obtain a puree-like currant mass. Place the berries in a thick-walled saucepan, fill with water and place on the stove at minimum temperature for about a third of an hour. We count the time from the moment the bubbles appear.
Remove the pan from the heat and cool slightly. Strain the boiled currants from the broth and rub through a fine sieve to remove the seeds. We don’t pour out the decoction resulting from cooking the berries: we will need it later.
Place the resulting mass on low heat, add the broth and simmer with constant stirring for about an hour. As a result, we should get a puree similar in consistency to fresh country cream.

Step three - final

When the red currants thicken, add the ingredients indicated in the recipe to the currant puree:

ground dried dill;
ground red hot pepper;
chopped garlic.

Mix well and simmer the redcurrant sauce for 10 minutes. Pour into small sterile jars or bottles. Tighten it tightly and store it in a cool place.

If you increase the amount of ingredients and you end up with a lot of sauce, roll it into half-liter jars.

Blackcurrant tkemali

Residents of Georgia, by the will of fate, find themselves far beyond the borders of their homeland, cannot do without traditional sauces. But how to prepare Georgian tkemali if, for example, you live in Transbaikalia, and wild plums do not grow here.

But resourceful housewives will always find a way out of any situation. For example, instead of plums, an amazingly tasty and aromatic blackcurrant sauce is prepared. Let's prepare meat seasoning according to a recipe sent to us by one of our readers. By the way, she prepares large quantities of tchemali with currants for the winter.

Ingredients:

black currant berries – 10 kg;
500 grams each of cilantro, dill and parsley;
garlic – 500 grams;
hot red pepper – 2 pods;
salt and sugar to taste.

Comment! Tkemali recipes suggest that the berries should be ripe and the cilantro should have flowers.

How to act

We wash the black currants, add water (2 liters) and set to cook for 10 minutes. During this time, the berries will soften, it will be easy to rub them through a sieve to remove seeds and skins.
Cool the contents of the pan slightly, strain and grind through a fine sieve.
Transfer the puree and liquid obtained from cooking the black berries back into the pan, add salt, sugar and cook for 50-60 minutes at minimum temperature until the juice has evaporated. As a result, the mass is reduced by almost a third. Blackcurrant tkemali must be stirred constantly so that the sauce does not burn.
While the contents of the pan are boiling, prepare the herbs, garlic and hot pepper. We wash them and dry them on a towel. If you don’t want the sauce to be too hot, shake out the seeds from the pepper.
After an hour, add all the remaining ingredients from the recipe and cook for no more than 10 minutes while stirring: by this time the sauce will have thickened greatly.
Remove the dishes from the stove and pour our sauce into small containers.

Many will probably think that the color of tkemali will be black. This is not true: the sauce turns out to be dark burgundy in color.

Frozen currant sauce for meat:

We hope that the recipes we offer will be useful to our readers. Moreover, tchemali does not contain vinegar, which makes the product even healthier. The acid contained in currant berries is an excellent preservative.

Conclusion

Try preparing a delicious seasoning from currants of different colors for the winter, so that your family can taste it with meat or fish dishes. By the way, currant tkemali goes well with pasta and rice. Even a piece of bread will taste better.

We assure you, it will be finger-licking delicious. This meat seasoning can also be placed on a festive table: guests will be delighted. They will even ask you to share the recipe.